SHRIMP CREOLE                         Emeril Lagasse/Commander’s Palace

(4 servings)

Creole Seasoning:

2 tsp. salt

2 tsp. hot paprika (or good quality Hungarian sweet paprika)

1 ½ tsp. garlic powder

1 ½ fresh ground pepper

1 tsp. onion powder

3/4 tsp. cayenne pepper, ground

3/4 tsp. dried thyme, ground

3/4 tsp. ground oregano, ground

Combine all spices.  If using whole ingredients such as pepper of spice leaves, put them in a spice mill and process into a fine powder.

Shrimp:

2 s tbsp. unsalted butter

1 medium onion, finely chopped

1 green bell pepper, finely chopped

2 celery ribs, finely chopped

5 garlic cloves, minced

4 bay leaves

1 tsp. hot paprika (see above)

1/8 tsp. cayenne pepper

1 1/4 cup chicken stock (low sodium, low fat, etc.)

1 28 oz. Can Italian peeled tomatoes drained or coarsely chopped (you may substitute 2 14 ½ oz. Cans of diced tomatoes)

3 green onions, finely chopped

1 tbsp. Worcestershire sauce

1 tsp. hot sauce

½ Tsp. salt

2 tbsp. vegetable oil

1 ½ pounds medium shrimp, shelled and de-veined

Steamed rice, for serving.

Make the Creole seasoning.  Save remaining amount not used in an airtight container.

Melt the butter in a large heavy skillet.  Add the onion, bell pepper, celery and garlic and cook over medium heat, stirring occasionally until softened, but not browned, about 5 minutes.  Add 2 tbsp. of the Creole seasoning, the bay leaves, paprika and cayenne and cook for 30 seconds.  Add the chicken stock, bring to a boil and simmer for about 5 minutes until slightly reduced.  Add the tomatoes, and cook, stirring occasionally, for about 5 minutes.  Add the green onions, Worcestershire sauce, hot sauce and salt, reduce the heat to low and cook until thickened, about 10 minutes.