Shrimp Creole is an extremely satisfying and healthy dish that originated in the Creole region of Louisiana around New Orleans. Although what constitutes a Creole individual or Creole cooking is extremely complicated, here is an excellent article that explains the difference between Creole and Cajun cuisines. Because Shrimp Creole is cooked with so many vegetables, and mostly in one pot, it can serve as a whole meal when accompanied by rice. For a similar Creole dish that is much spicier, see my Jambalaya recipe.
I like to use either two small eggplants or one medium firm eggplant for the dish because they have fewer seeds. Cut the eggplant into small dice, leaving the skin on. Fry in batches in a large Dutch oven, just until lightly browned, using only as much olive oil as necessary. (Do not overcrowd the pan.) You may need to use a little extra olive oil between batches.
Sauté the eggplant.
Remove the eggplant with a slotted spoon to a bowl and set aside.
In the same Dutch oven, using more olive oil if necessary, sauté the shrimp in their peels, turning until they are pink throughout.
Sauté the shrimp.
Remove to a separate bowl. Many recipes for Shrimp Creole prefer to cook peeled shrimp in the sauce. I find this has distinct drawbacks in that you often get overcooked, tough shrimp and a lack of good shrimp flavor. When they have cooled, peel and devein the shrimp (I often ignore this step), reserving the shells.
Place the shrimp shells in a saucepan and cover with water. Bring to a boil and cook for several minutes to extract as much flavor from the shells as possible. This shrimp water will give a more intense seafood flavor to your final dish.
In the Dutch oven, begin to sauté the chopped onion in a bit more olive oil.
Cook the onions.
Dice the peppers and celery, mince the jalapeno, and add them to the chopped onion, cooking until the vegetables are tender.
Add the vegetables.
In the last few minutes, add the finely minced garlic.
In the meantime, crush the tomatoes coarsely.
Break up the tomatoes.
Add the tomatoes, plus the can juices, and the tomato paste to the cooked vegetables.
Add the tomatoes.
Add the Worcestershire sauce, the lemon peel, the cloves, thyme, and bay leaf. Taste for seasoning, and add the salt, pepper, and sugar as needed. If you prefer a hotter sauce, you may add drops of Tabasco at this point. Simmer for 10 minutes, stirring frequently.
Strain the liquid from the shrimp shells, and stir it into the mixture.
Strain the shrimp shell liquid into the sauce.
Use only enough shrimp liquid to flavor the sauce, which should remain thick. Do not make it watery. Add the reserved eggplant, and simmer for 10 more minutes.
Remove the cloves, the lemon peel, the bay leaf, and thyme sprigs. Stir in the capers and the shrimp, simmering until the mixture is hot and the shrimp are cooked through. Decorate with finely chopped parsley. Serve with rice.
Add the shrimp and capers.
Serve the Shrimp Creole with rice.
