Red Roux

 

Creole  Shrimp is dish of Louisiana Creole origins. Most versions feature shrimp cooked in a spicy, thick tomato gravy base or sauce (Creole cooking traditionally used reduction as a form of thickening before being introduced to the French method of roux) consisting of Holy Trinity vegetables served over rice. This dish is thicker and spicier than Gumbo or Etouffee.

In a large sauté pan or small pot over medium heat, heat oil, sauté onion, celery and bell pepper. Add salt, pepper and pepper flakes. Add garlic, tomato paste, wine and Red Roux, (This is when I switch to a whisk instead of a spoon) heat until roux dissolves and wine reduces. Add tomatoes and stock, bring to boil, reduce heat, season with salt and pepper. Heat until reduced to desired thickness. Serve over rice. Garnish with chopped scallions.

Shrimp Creole Y= 4-5 servings


- 12-15 Large shrimp, peeled, deveined
- 1 Bell pepper (orange, yellow, or green), medium dice
- 1 Onion, medium dice
- 2 Celery stalks, trimmed, medium dice
- 2 Garlic cloves, minced
- 1t Red pepper flakes
- 4 T Olive oil
- 1 T Tomato paste
- 4 oz White wine
- 2-3 oz Red Roux (regular or gluten-free/vegan)
- 4 Roma tomatoes, peeled, seeded, diced or
- 1 14 oz can diced tomatoes, drained
- 14 oz shrimp or chicken stock
- S/P TT

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