Ingredients
1½ lb prawns, peeled and deveined, tail-on
3 cups seafood broth
6 cloves garlic, minced
9 oz celery stalks, thinly sliced
8 oz yellow onions, minced
6 oz bell peppers of your choice, finely chopped
6 tbsp unsalted butter
4½ tbsp all-purpose flour
3 tbsp tomato paste
2 tbsp hot sauce
2 tbsp creole seasoning
2 pcs bay leaves
salt and ground black pepper, to taste
1 tbsp paprika, preferably smoked
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic powder
½ tsp cayenne pepper
½ tsp salt
½ tsp ground black pepper
1 cup rice, steamed, per serving
¼ tsp green onions, per serving
Preparation
If using homemade Creole seasoning, combine all the spices into a small bowl and stir to evenly incorporate. Set aside.
Melt the butter in a large skillet over medium-high heat. Add the onion, celery, and bell peppers. Saute until translucent, then add the garlic and continue sauteing until fragrant for roughly 7 minutes in total.
Add the flour, reduce heat to medium-low, and stir constantly until lightly roasted.
Add the tomato paste and roast briefly.
Add the broth and simmer until the liquid is reduced by half, roughly 5 to 8 minutes. Stir constantly.
Add the hot sauce, creole seasoning, and bay leaf. Stir to combine, and continue simmering until the mixture starts to thicken roughly 3 to 5 minutes.
Add in the shrimp, increase the heat to medium, and continue simmering until the shrimp is cooked through, roughly 5 to 7 minutes, turning each piece halfway through.
Season to taste with salt and pepper. Adjust accordingly.
Serve over rice and sprinkle with green onions.
