Emeril’s Shrimp Creole

Miss F liked this meal so much, she requested it for the next trip C had out of town. The use of fresh tomatoes really amps up my usual Shrimp Creole recipe. I have been making Shrimp Creole for years, but always with tomatoes from a can. Making it with fresh tomatoes is about a million times better.  Miss F inhaled her shrimp.  She also doused hers in lots of Tabasco sauce, such a smart kid.  The sauce is so rich and tastes as if it has been cooking for hours.  In reality, this meal comes together incredibly quickly.  It is going to be in our standard daddy is out of town rotation.

Emeril’s Shrimp Creole

¼ cup butter
1 cup chopped onions
1 cup chopped green bell peppers
½ teaspoon salt
1/8 teaspoon cayenne
1 bay leaf
1 pound peeled, seeded and chopped tomatoes
1 ½ teaspoons minced garlic
Dash of Worcestershire Sauce
Dash of hot sauce
1 tablespoon all-purpose flour
½ cup water
1 pound of large shrimp, peeled, tail-off, and deveined
1 teaspoon Cajun seasoning
2 cups cooked long-grain white rice

In a large sauce pan, melt the butter over medium heat. Add the onion and bell peppers to the pan, season with salt and cayenne; sauté for 6 to 8 minutes. Stir in the bay leaf, tomatoes and garlic. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes, add water if needed. Add the Worcestershire and hot sauce. Whisk the flour and water together in a small bowl, stir into the tomato mixture and cook for 5 minutes more. Season the shrimp with the Cajun seasoning and add to the pan, cook for 5 minutes more. Serve over rice.

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