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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Shrimp Creole



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




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.


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