tablespoons unsalted butter
yellow onion, finely chopped
celery stalks, thinly sliced
green bell pepper, finely chopped
garlic cloves, minced
tablespoons all-purpose flour
tablespoons tomato paste
cup chicken or vegetable stock
tablespoon hot sauce, or to taste
dried bay leaf
teaspoons store-bought or homemade Creole seasoning (see Tip)
Kosher salt and black pepper
pound shrimp, peeled and deveined
scallion, green parts chopped
White rice, for serving
- In a large skillet, melt the butter over medium-high heat. Add the onion, celery and bell pepper, and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, 1 more minute.
- Sprinkle the flour over the ingredients and stir constantly until lightly toasted, about 5 minutes. Add the tomato paste, and stir and cook for 1 more minute.
- Pour in the stock and 3/4 cup water. Cook until the liquid is reduced by half, about 3 minutes. Add the hot sauce, bay leaf, Creole seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, and cook until the mixture starts to thicken, about 2 minutes.
- Stir in the shrimp and reduce the heat to medium. Simmer until the shrimp is cooked through and opaque, about 5 minutes, turning each piece halfway through. Remove from the heat. Taste and adjust seasoning. Sprinkle the scallions on top. Serve warm over rice.