A classic southern Shrimp Creole that is spicy-delicious! It gets its thick sauce by slowly cooking together tomatoes, fresh herbs, and the Cajun trinity of onion, bell pepper, and celery before fresh shrimp is added. Serve it over a bed of rice with a garnish of lemon slices for a squeeze of fresh flavor to this Creole stew.
2 tablespoons butter
3/4 cups onion, chopped
3/4 cups bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, pressed
1 pound fresh tomatoes, chopped (about 3)
1–8 ounce can tomato sauce
2 teaspoons Worcestershire sauce
2 teaspoons fresh oregano, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme leaves
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1–1/2 pounds fresh shrimp, peeled and deveined
2 tablespoons fresh parsley, chopped
Melt butter in a heavy pot.
Saute the onions, peppers, celery, garlic, and tomatoes in the butter for 10 minutes.
Stir in tomato sauce, Worcestershire sauce, seasonings, and herbs and simmer for 1 hour or more on low heat with pot covered.
Add shrimp and cook for 10 minutes on low heat or just until shrimp are cooked, stirring frequently.
Stir in parsley.
Serve on a bed of rice with lemon wedges to be squeezed onto stew when ready to eat.