Shrimp Creole — Robert St. John

Name: Shrimp Creole — Robert St. John
Ingredients: 4 Tbsp Unsalted butter; 1 cup Yellow onion, medium dice; 1 cup Green bell peppers, medium dice; 1 cup Celery, medium dice; 1 Tbsp Garlic, minced; 1 Bay leaf; 2 Tbsp Creole Seasoning; 1 Tbsp Paprika; 3 cups Roma tomatoes, diced, juice reserved and used; 2 cups Bloody Mary mix, preferably Zing-Zang; 1 Tbsp Worcestershire; 2 Tbsp Hot Sauce; 2 Tbsp Cornstarch; 3 Tbsp Cold water; 2 pounds Fresh 31-35 count Wild American Shrimp, peeled and butterflied, tails removed; 1 Tbsp Old Bay Seasoning; ¼ cup Olive oil; 1 tsp Garlic, minced; ½ cup Dry white wine; 1 cup Green onions, chopped; 1 Tbsp Creole Seasoning; Creole Sauce Stock (from above); 6 cups Cooked white rice

robertstjohn.com

To make stock: In a stockpot, melt butter over medium heat and add onion, celery, and bell pepper; sweat 6-8 minutes until tender. Add garlic and seasoning…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.

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Ingredients

4 Tbsp Unsalted butter
1 cup Yellow onion, medium dice
1 cup Green bell peppers, medium dice
1 cup Celery, medium dice
1 Tbsp Garlic, minced
1 Bay leaf
2 Tbsp Creole Seasoning
1 Tbsp Paprika
3 cups Roma tomatoes, diced, juice reserved and used
2 cups Bloody Mary mix, preferably Zing-Zang
1 Tbsp Worcestershire
2 Tbsp Hot Sauce
2 Tbsp Cornstarch
3 Tbsp Cold water
2 pounds Fresh 31-35 count Wild American Shrimp, peeled and butterflied, tails removed
1 Tbsp Old Bay Seasoning
¼ cup Olive oil
1 tsp Garlic, minced
½ cup Dry white wine
1 cup Green onions, chopped
1 Tbsp Creole Seasoning
Creole Sauce Stock (from above)
6 cups Cooked white rice