Equipment
Ingredients
Shrimp Preparation
- 500 g raw shrimp, peeled, deveined, tails removed
- 10 g creole seasoning
The Holy Trinity
- 30 g unsalted butter
- 15 ml olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery, diced
- 4 garlic, minced
Tomato Sauce Base
- 400 g canned crushed tomatoes
- 240 ml seafood broth
- 15 ml worcestershire sauce
- 5 ml hot pepper sauce
- 1 bay leaf, dried
- 2 g fresh thyme, leaves stripped from stems
Finishing
- 2 green onion, thinly sliced
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Place the peeled shrimp in a bowl, sprinkle with half of the Creole seasoning, and toss to coat evenly. Set aside to marinate while preparing the sauce.
Heat the butter and olive oil in a large Dutch oven over medium heat until the butter is completely melted and begins to foam lightly.
Add the diced yellow onion, green bell pepper, and celery to the pot. Stir frequently until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and the remaining Creole seasoning. Cook until the garlic and spices are highly fragrant.
Pour in the seafood broth, using the wooden spoon to actively scrape the bottom of the pot and release any browned flavor bits.
Stir in the crushed tomatoes, Worcestershire sauce, hot pepper sauce, bay leaf, and fresh thyme. Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and let it cook to meld the flavors and thicken.
Submerge the marinated shrimp into the simmering sauce. Cook until the shrimp turn pink, curl into a loose C-shape, and reach a safe internal temperature of 74C/165F.
Remove the pot from the heat. Carefully retrieve and discard the bay leaf. Sprinkle the sliced green onions and chopped parsley evenly over the top.
Chef's Notes
- Take your time sweating the holy trinity. Do not rush this step by raising the heat, as breaking down the cellular structure of these vegetables builds the entire flavor foundation of the dish.
- Commercial Creole and Cajun seasonings vary wildly in sodium content. Taste your simmering sauce before adding the shrimp to determine if you need additional salt, or if it is heavily salted enough from the seasoning blend.
- For the absolute best texture, buy high-quality, wild-caught shell-on shrimp and peel them yourself. You can boil the reserved shells in water for 20 minutes to create a quick, superior homemade seafood broth for this recipe.
- Adding butter alongside olive oil at the start serves two purposes: the oil raises the smoke point to prevent burning, while the milk solids in the butter provide a richer, silkier mouthfeel to the final sauce.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce flavors will deepen over time, but the shrimp texture may become firmer.
Freezer: 1 month — Freeze the sauce base only. Fresh shrimp should be added upon reheating to prevent a rubbery texture.
Reheating: Reheat gently on the stovetop over low heat just until warmed through to avoid overcooking the shrimp.
