1. 2 lbs. Peeled and Deveined Shrimp ( Save Shells And Tails For Shrimp Stock )
2. 2 Tbsp Butter
3. 1 Tbsp Vegetable Oil
4. 1 Large Onion, finely chopped
5. 2 Ribs Celery, finely chopped
6. 1 small Green Pepper, finely Chopped
7. 2 Tbsp Creole Seasoning
8. 2 Tbsp Tomato Paste
9. 2-1/2 Cups Very Ripe Fresh Tomatoes, Diced
10. 1/2 Cup Dry White Wine
11. 2 Cups Shrimp Stock
12. 2 Tbsp Garlic, minced
13. 2 Bay leaves
14. Cayenne to taste
15. Ground Sea Salt to taste
16. 1 tsp Black Pepper
17. 1 tsp White Pepper
18. 1 bunch Fresh Thyme
19. 2 Tbsp Tabasco
20. 1 Tbsp Worcestershire Sauce
21. 1/2 Cup Green Onions, green tops thinly sliced, white part sliced into 1/4″ thickness
22. 1/8 Cup Flat Leaf Parsley, minced
23. Large Pot Of Hot Buttered White Rice
Melt the butter in a large sauce pan with the vegetable oil over medium high heat. When the butter begins to froth add 1/2 cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tbsp Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.
Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add the fresh tomatoes and another healthy pinch of Kosher salt, this will help the tomatoes break down. Stir well.
When the tomatoes start to break down into liquid add the white wine, and turn the heat to high until most of the alcohol burns off. Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.
(If necessary at this point thicken the sauce with 1 Tbsp Cornstarch/ 2Tbsp water. Bring to a boil to maximize the thickening power of the cornstarch.)
Add the hot sauce, Worcestershire, and season to taste with Kosher salt. Last chance to re-season your sauce, remember that good cooking is all about proper seasoning. Make your Boiled Rice, and season your shrimp with 1 Tbsp Kosher salt and a pinch of Cayenne.
Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.
Serve with boiled rice and garnish with the remaining green onions and parsley.
Shrimp Stock Recipe
1. The Shells and tails from 2 lb. of Shrimp
2. 1/2 Cup chopped Onion
3. 1/4 Cup chopped Celery
4. 2 Garlic Cloves
5. 1 Lemon sliced
6. 2 Fresh Bay Leaves
7. 3 Sprigs Fresh Thyme
8. 1 tsp. Black Peppercorns
Add all ingredients to a dutch oven or a moderate sized stock pot. Cover this with cold water, it should be about 6-8 Cups Cups. Bring almost to a boil, reduce the heat to a low simmer. Skim off any scum that rises to the surface. Simmer for about 45 minutes to an hour. Strain through a fine mesh strainer.
Stock freezes very well. I always break it up into one use batches by putting it into those plastic zip lock containers. Just remember to leave about 1 inch of headroom as it will expand when it freezes.
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