I have updated my Spicy Shrimp St. Louis to be slightly less spicy for those who don’t enjoy spice as much as I do. I also served the dish with pasta instead of rice.
Less-Spicy Shrimp St. Louis
(Mark Kelly, 2014)
2 pounds large Gulf shrimp, peeled and deveined
Extra-virgin olive oil
1 Tbsp Creole seasoning
1/2 cup dry white wine
1 1/2 sticks unsalted butter
¼ tsp dried oregano
¼ tsp dried basil
¼ tsp thyme
1/8 tsp dried rosemary
1 medium yellow onion, thinly sliced
6 green onions, finely sliced
1 orange bell pepper, julienned
1 yellow bell pepper, juliened
1 red bell pepper, julienned
1 1/2 (15 oz) cans diced tomatoes
1 1/2 cup low-sodium seafood or shrimp stock
zest and juice of 1 lemon
2 Tbsp minced garlic
1 ½ cups medium picante sauce
12 cherry tomatoes
1 – 2 Tbsp arrowroot
Freshly ground black pepper, to taste
Al dente whole wheat spaghetti pasta, for serving
Green onion greens, chopped, for garnish
Combine one pound of the shrimp, 1 tablespoon olive oil, and Creole seasoning in a large bowl, toss and chill for at least 30 minutes. Leave the remaining shrimp unseasoned and chill.
In a large Dutch oven over medium heat, heat 3 tablespoons of oil. In batches, saute the unseasoned shrimp until just cooked through. Set aside. Add oil as necessary. In batched, saute the seasoned shrimp until just cooked through. Set aside.
Add the onion to the Dutch oven and soften, about 3 minutes. Add the garlic and cook for 30 seconds more. Season with salt and pepper. Deglaze the pot with wine. Simmer for about 5 minutes to allow the wine to reduce by about half. Melt butter in a large Dutch oven with the onions and add the herbs. Add the onions, green onions, peppers, diced tomatoes, seafood stock, lemon juice and zest and adjust heat to low. Mix well to make sure all ingredients are incorporated into sauce. Taste and adjust seasoning, if needed.
Cover Dutch oven and cook over low heat for 1 hour. Thicken the sauce to desired consistency using a slurry of water and arrowroot. Add picante sauce, whole cherry tomatoes, and reserved shrimp and accumulated juices, mixing thoroughly. Cook for 5 minutes more to warm the shrimp.
Serve pasta topped with shrimp and sauce. Add garnish with green onion tops and grated parmesan cheese.