Aromatic Shrimp Creole

Serves 6

Ingredients

2 tablespoons vegetable oil
2 medium onions, medium diced
2 large garlic cloves, minced
4 celery stalks, medium diced
2 medium green bell peppers, medium diced
6 tablespoons tomato paste
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cups chicken broth
1 1/2 pounds jumbo shrimp, peeled and deveined
fresh black pepper to taste
4 cups cooked white rice
1/4 cup minced fresh parsley

Directions

Heat oil in a large saucepan. Add the next 5 ingredients; sauté until vegetables soften, about 5 minutes. Add next 4 ingredients; sauté until fragrant, about 1 minute. Add chicken stock; bring to boil and cook over medium-high heat until thickened, about 30 minutes. Add shrimp; simmer until shrimp are opaque throughout, about 4 minutes. Season with 1/2 teaspoon pepper or to taste. Ladle a portion of shrimp creole into each warm soup plate. Spoon 3/4 cup rice atop each portion of creole. Sprinkle with parsley and serve immediately.

The Pipers call this dish a "White creole" because it is not thickened with the traditional mahogany-colored roux. Instead, a mixture of chicken stock, tomato paste, and aromatic vegetables is reduced until the sauce becomes quite thick and flavorful. It is best to serve this shrimp creole with steamed white rice.

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