Justin Wilson's Shrimp Creole

Gulf shrimp simmered in a zesty tomato-and-pepper Creole sauce over rice.

Ingredients

• 3 tablespoons vegetable oil
• 2 onions, chopped
• 1 bell pepper, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup chicken or seafood stock
• 1/2 cup dry white wine
• 2 lb medium shrimp, peeled and deveined
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Louisiana hot sauce
• 1 bay leaf
• 1 teaspoon sugar
• 1 1/2 teaspoons salt, or to taste
• 1/2 teaspoon cayenne pepper
• 4 green onions, chopped
• 1/4 cup chopped parsley
• Cooked white rice, for serving

Directions

1. Heat the oil in a large pot and cook onions, bell pepper, celery, and garlic until soft, about 10 minutes.
2. Add the crushed tomatoes, tomato sauce, stock, and wine. Stir in Worcestershire, hot sauce, bay leaf, sugar, salt, and cayenne.
3. Simmer, uncovered, for 25 minutes until the sauce thickens and the raw tomato edge cooks off.
4. Add the shrimp and simmer just until pink and curled, 6 to 8 minutes.
5. Discard the bay leaf and stir in green onions and parsley.
6. Serve over hot rice.

Notes

Based on Justin Wilson’s Shrimp Creole, a tomato-forward cousin to his etouffee.