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Shrimp A La Creole
A rich New Orleans-style shrimp dish built around a deeply browned roux, aromatic vegetables, tomato paste, and a sauce that clings to every shrimp. The secret is simple: add the liquid slowly and never let the shrimp become naked.

Ingredients

  • 2 pounds large shrimp, peeled and deveined

  • 1/4 cup butter

  • 1/4 cup olive oil

  • 1/2 cup all-purpose flour

  • 1/2 cup diced onion

  • 1/2 cup diced green bell pepper

  • 1 tablespoon minced garlic

  • 1 can tomato paste

  • Hot water, added gradually as needed

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 to 2 teaspoons filé powder

  • 2 cups or more cooked white rice, for serving

Chef John’s Note

The key to this dish is patience. Do not flood the pan with water. Build the sauce gradually so the roux stays attached to the shrimp.

In other words: do not let the shrimp become naked.

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Directions

  1. Heat the butter and olive oil in a heavy skillet over medium heat until shimmering.

  2. Stir in the flour and cook, stirring constantly, until the roux reaches a deep chocolate-brown color. Do not rush this step.

  3. Add the onion and green bell pepper. Cook until softened, then stir in the garlic.

  4. Add the shrimp and stir thoroughly so the roux and vegetables cling to every piece.

  5. Add the tomato paste and continue stirring over medium heat until everything comes together and begins to stick slightly to the pan.

  6. Begin adding hot water very slowly, a little at a time, stirring until each addition is absorbed before adding more.

  7. Continue until the sauce reaches the consistency you want. It should be rich enough to lightly coat the back of a spoon and cling to the shrimp.

  8. Season with salt and black pepper.

  9. Just before serving, stir in 1 to 2 teaspoons filé powder.

  10. Spoon over hot white rice and serve immediately.

🍷 Pairings & Kitchen Essentials

       🍷 Wine Pairing
            Chef’s Pairing

 

For something festive: Rum Punch, Hurricane, or Gin Rickey.

 

For wine, a crisp Sauvignon Blanc or dry Riesling would work well with the tomato, spice, and shrimp.

      🥗 Suggested Side

  • Garden salad,

  • Crusty French bread,

  • Sautéed green beans,

  • Corn maque choux would all work beautifully.

🍳 Kitchen Essentials
 

  • Baltique Marrakesh Pepper Grinder

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  • Bamboo Spoon Set

 

 

  • Dutch Oven​​​

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