Shrimp Creole

Ingredients

Stock:

4 Tbsp Unsalted butter

1 cup Yellow onion, medium dice

1 cup Green bell peppers, medium dice

1 cup Celery, medium dice

1 Tbsp Garlic, minced

1 Bay leaf

2 Tbsp Creole Seasoning

1 Tbsp Paprika

3 cups Roma tomatoes, diced, juice reserved and used

2 cups Bloody Mary mix, preferably Zing-Zang

1 Tbsp Worcestershire

2 Tbsp Hot Sauce

2 Tbsp Cornstarch

3 Tbsp Cold water

Shrimp Creole:

2 pounds Fresh 31-35 count Wild American Shrimp, peeled and butterflied, tails removed

1 Tbsp Old Bay Seasoning

¼ cup Olive oil

1 tsp Garlic, minced

½ cup Dry white wine

1 cup Green onions, chopped

1 Tbsp Creole Seasoning

Creole Sauce Stock (from above)

6 cups Cooked white rice

Instructions

To make stock:

In a stockpot, melt butter over medium heat and add onion, celery, and bell pepper; sweat 6-8 minutes until tender. Add garlic and seasoning, and cook for another 4–5 minutes.

Add tomatoes and bloody Mary mix and bring to a simmer. Add Worcestershire and Hot Sauce. Simmer for another 10 minutes. Dissolve cornstarch in water and add to simmering sauce.

Bring back to simmer and immediately remove from heat.

To make shrimp creole:

In a very large skillet, heat oil over medium-high heat. Add the shrimp and Old Bay seasoning. Cook until shrimp are almost done, about 3-5 minutes. Add garlic and sauté for 2 minutes.

Add green onions and Creole Seasoning and deglaze with white wine. Let wine reduce by half. Add Creole Sauce and bring to a heavy simmer. Remove from heat and serve over rice.

Serve with toasted French bread.

Recent Recipes

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com