Shrimp à la Creole

A classic dish of wild-caught Gulf shrimp with lots of fresh celery, onions, garlic and green peppers in a base of tomatoes, shrimp stock, fresh thyme, parsley and oregano, cayenne, black pepper and sea salt..

Shrimp à la Creole (adapted from a recipe at

2 pounds fresh shrimp (save shells to make shrimp stock)
2 tablespoons pastured butter
1 tablespoon bacon grease
1 large yellow onion, finely chopped
2 ribs celery, finely chopped
1 small green pepper, finely chopped
2 tablespoons creole seasoning
2 tablespoons tomato paste
2-1/2 cups very ripe fresh tomatoes, diced
1/2 cup dry white wine
2 cups shrimp stock
2 tablespoons garlic, minced
2 fresh bay leaves
cayenne to taste
sea salt to taste
1 tablespoon freshly-ground black pepper
1 teaspoon freshly-ground white pepper
1 bunch fresh thyme
1/4 cup fresh oregano leaves
2 tablespoons Tabasco
1 tablespoon Worcestershire sauce
1/2 cup green onions, green tops thinly sliced, white part sliced into 1/4″ thickness
1/8 cup flat leaf parsley, minced

Melt the butter in a large sauce pan with the bacon grease over medium high heat.  When the butter begins to froth, add 1/2 cup of the onions.  Cook, stirring occasionally, until the onions are golden brown.  Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 tbsp creole seasoning and a healthy pinch of salt.  Sweat the vegetables until soft.

Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add the fresh tomatoes and another healthy pinch of sea salt (this will help the tomatoes break down).  Stir well.

When the tomatoes start to break down into liquid add the white wine and bring to a low boil.  Add the shrimp stock, remaining creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), oregano and thyme.  Simmer for 30-45 minutes.

Add the hot sauce and Worcestershire and season to taste with sea salt.

Reduce the heat to low and add the shrimp, simmering until just cooked through.

Serve with boiled rice and garnish with the remaining green onions and parsley.

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