Shrimp Creole Recipe

1. 
   
   Start with the Creole seasoning: Combine 1/2 tbsp smoked paprika, 1/2 tbsp chilipowder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/8 tsp cayenne pepper, 1/4 tsp sea salt and 1/4 tsp black pepper in a small bowl and stir together. 
2. 
   
3. Store it in a closed container in a cool, dry place. 
4. Toss 250g of raw shrimp (peeled and deveined) with 1/2 teaspoon Creole seasoning and set aside.
5. In a large, heavy skillet, melt 30g butter over medium-low heat. Sprinkle 40g flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
6. Add 1/2 chopped onion, 2 thinly sliced celery sticks and 1 finely chopped green bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in 2 minced garlic cloves and cook until fragrant, 1 minute.
7. Stir in 40 ml water, then 200g tomato frito, 1/2 tsp sugar, 1/4 tsp thyme, 1/4 tsp oregano, 1/4 tsp chopped basil, 1 bay leaf, 3/4 teaspoon salt, 1/4 teaspoon black pepper and the remaining 1/2 teaspoon Creole seasoning.
8. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn’t burn. (If needed, add more water.) 
9. Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
10. Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with spring onion and parsley (which I forgot) and serve over steamed rice.
11. (Here the original recipe by Vallery Lomas in the NYT)
    

from simple food, looking good
Shrimp Creole Recipe