Spicy Shrimp St. Louis is similar to a jambalaya when served over rice. The piquant gravy soaks into long-grain rice and creates a savory, warm dish to serve on cold Midwest winter night. The keys to the dish are seasoning the shrimp with a generous dose of Creole seasoning and the combination of the other spices in the dish. Before serving, make sure to taste the broth and re-season with additional spices, as needed.
Spicy Shrimp St. Louis
(Recipe courtesy of Dale Pillow via Louisiana Cookin magazine)
2 pounds large Gulf shrimp, peeled and deveined
9 Tbsp extra-virgin olive oil, divided
1 Tbsp Creole seasoning
2 sticks unsalted butter
½ tsp red pepper flakes
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 green bell pepper, julienned
1 red bell pepper, julienned
1 (15 oz) can diced tomatoes
1 cup low-sodium chicken broth
zest and juice of 1 lemon
1 Tbsp minced garlic
1 ½ cups medium picante sauce
Freshly ground black pepper, to taste
Hot cooked long grain rice, for serving
Flat-leaf parsley, for garnish
Preheat oven to 350F. Combine shrimp, 1 tablespoon olive oil, and Creole seasoning in a large bowl, and chill.
Melt butter in a large Dutch oven over medium heat. Add red pepper flakes and next 13 ingredients 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 bake at 350F for 1 hour. Add picante sauce and reserved shrimp, mixing thoroughly. Lower oven temperature to 300F and cook until shrimp are opaque, 15 to 20 minutes.
Serve with rice topped with shrimp and sauce. Add fresh parsley for a garnish.