Shrimp Creole

[Chad]

Shrimp Creole

Ingredients

• 1 lb. shrimp, peeled and deveined
• 1/2 Tbsp. butter
• 1 Tbsp. canola oil
• 1 small onion, diced
• 1 celery rib, sliced
• 1/2 or 1 small green pepper, diced
• 4 tsp. creole seasoning, divided
• 1 Tbsp. tomato paste
• 1/4 cup dry white wine
• 1 cup diced tomatoes with their juice
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 bay leaf
• 2 sprigs thyme
• 2 tsp. hot sauce
• 1/2 Tbsp. Worcestershire sauce
• cayenne, salt and pepper to taste
• 1 Tbsp. fresh parsley, chopped
• 2 green onions (green portion), sliced

Melt the butter along with the canola oil over medium heat. Add the onions, celery, and green pepper and cook a couple minutes until they begin to turn tender. Add 2 tsp. of the creole seasoning and salt. Sweat the vegetables until soft.

Add the garlic and the tomato paste, cooking off the paste until it starts to brown. Add the wine to deglaze and reduce it down until it’s nearly evaporated. Add the tomatoes, broth, remaining Creole seasoning, bay leaf, thyme, and cayenne, salt and pepper to taste. Bring to a boil and then reduce to a simmer. Simmer for 30-45 minutes.

Add the hot sauce, Worcestershire and re-season to taste if necessary.

Sprinkle your shimp with salt, pepper and cayenne to taste. Add the shrimp to the simmering liquid until just cooked through. Serve over Creole boiled rice and top with parsley and green onions.

 

[rlowe]

Question

Is there a substitute for "1/4 cup dry white wine" siince this is not used regularly by us nor in house?