Shrimp Creole

2 tbsp Diced onions
 1 tbsp Diced celery
 1 tbsp Diced bell pepper
 1 tsp Minced garlic
 2 Diced roma tomatoes
 1 tbsp tomato paste
 1/4 cup chicken stock
 1/4 tsp fresh chopped thyme
 1/4 tsp Worcestershire sauce
 1/4 tsp crystal hot sauce
 1/2 tsp creole seasoning of your choice
 1/2 of a lemon squeezed 
 Salt and pepper to taste 


In a medium size saute' pan cook onions, celery, bell peppers and garlic in butter until tender. Then add tomato paste and cook for an additional 2 minutes. Then deglaze with white wine. Cook for an additional 3-5 minutes. Add other remaining ingredients and cook for an additional 10-15 minutes.Taste and adjust seasonings if neede. Next season four pealed and deveined fresh gulf shrimp with salt and pepper then saute' in just enough oil to lightly coat the bottom of the pan until fully cooked. Next slice one Liendhiemer poboy loaf at a bias then place in a preheated to 400 degrees oven for two minutes to become crisp. Then follow my plate up procedure or get creative yourself. Now sit back relax and enjoy!

Chance Glover
Executive Chef
Le Creole Restaurant 

Posted on March 30, 2015 and filed under main dish.