Spanish-style chorizo and smoked paprika give this hearty Shrimp Creole dish a punch of smoky flavor.
Smoky Shrimp Creole
Yields: 4-6 servings
- 4 ounces smoked chorizo sausage, chopped
- ¼ cup all-purpose flour
- ¼ cup unsalted butter
- 1 small onion, chopped
- 1 cup chopped celery
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups chopped Creole tomatoes
- 1 (14.5-ounce) can stewed tomatoes, undrained
- 2 teaspoons Creole seasoning
- 1 tablespoon smoked paprika
- 1 (12-ounce) pale ale beer
- 1½ pounds peeled and deveined fresh shrimp (tails left on)
- ¼ cup chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- Steamed white rice, to serve
- Garnish: sliced green onion, chopped fresh parsley
- In a large Dutch oven, cook chorizo over medium heat until browned, 3 to 4 minutes. Remove chorizo, and let drain on a paper towel-lined plate.
- Add flour and butter to pot, whisking to combine. Cook, whisking frequently, until roux is a light golden, peanut butter color, 8 to 10 minutes.
- Add onion, celery, bell pepper, and garlic; cook, stirring occasionally, until onion is tender, about 10 minutes. Add Creole tomatoes, stewed tomatoes, Creole seasoning, and paprika; cook for 1 minute. Slowly pour in beer. Add cooked chorizo, and bring mixture to a low boil; reduce heat, and simmer for 10 to 15 minutes, stirring occasionally.
- Add shrimp, parsley, Worcestershire, and hot sauce; simmer for 5 minutes. Serve shrimp over steamed rice. Garnish with green onion and parsley, if desired.