I had been hoping to try out a chile-garlic shrimp recipe for dinner tonight, but I couldn't find the issue of Cook's Country with the recipe! I opted for a shrimp Creole instead. But we were a bit shy on shrimp, so I tossed in some scallops as well. I think it worked nicely!

Seafood Creole

Adapted from Cook's Country April/May 2019

Ingredients

• 1 1/2 Tbsp. unsalted butter
• 1 1/2 Tbsp. all-purpose flour
• 1 onion, finely chopped
• 1 bell pepper¹, finely chopped
• 6 Tbsp. finely chopped celery
• 1/2 tsp. dried thyme²
• 1/2 Tbsp. Creole seasoning
• 6 Tbsp. dry white wine
• 1 1/2 c. canned crushed tomatoes
• 1 c. chicken broth
• 2 1/4 tsp. Worcestershire sauce
• 450g seafood of choice
• 1/4 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 2 scallions, sliced thin
• 1/2 Tbsp. lemon juice

Directions

1. Melt butter over medium heat.
2. Add flour and cook until roux turns the colour of peanut butter (3-5 minutes).
3. Add onion, bell pepper, celery, thyme, and Creole seasoning and cook for 5 minutes.
4. Add wine and cook until nearly evaporated (~3 minutes).
5. Add tomatoes, broth, and Worcestershire sauce and bring to a boil.
6. Reduce heat to medium-low, cover, and cook for 15 minutes, stirring occasionally.
7. Season seafood with salt and pepper and add to sauce.
8. Cover and cook, stirring occasionally, until cooked through (~5 minutes but will vary depending on type and size of seafood).
9. Remove from heat and stir in scallions and lemon juice.
10. Serve over rice.

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¹ Green bell pepper is the classic choice here. I didn't have green so I used orange. ^Back
2 If you have fresh thyme, use it! I didn't so I used dried. For fresh, you'll want ~1/2 Tbsp. ^Back