Shrimp Creole

Ingredients

• 1½ lb shrimp, peeled and deveined
• 1 cup long-grain white rice
• 2 cups water
• 2 tbsp unsalted butter
• 1 yellow onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 28-oz can diced tomatoes, canned
• 2 tbsp tomato paste
• 1 cup chicken or seafood broth
• 1 tsp Worcestershire sauce
• 2 tsp Creole seasoning
• ½ tsp dried thyme
• ¼ tsp cayenne pepper (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)
• 2 tbsp green onions, sliced (optional)

Steps

1. Cook rice: In a medium saucepan, combine 1 cup rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. Sauté vegetables: In a large skillet or Dutch oven, melt butter over medium heat. Add diced onion, celery, and green bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3. Build the sauce: Stir in diced tomatoes, tomato paste, broth, Worcestershire sauce, Creole seasoning, dried thyme, cayenne pepper (if using), salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing flavors to meld.
4. Add shrimp: Stir the shrimp into the simmering sauce. Cook for 3-5 minutes, or until the shrimp are pink and opaque.
5. Serve: Taste and adjust seasoning as needed. Serve the Shrimp Creole hot over the cooked white rice.
6. Garnish: Garnish with fresh chopped parsley and sliced green onions, if desired.