Shrimp Creole

foodandwine.com

Pennee

⅓ cup plus ½ teaspoon kosher salt, divided

⅓ cup plus 1 teaspoon hot paprika, divided

¼ cup freshly ground black pepper

¼ cup garlic powder

3 tablespoons onion powder or dried minced onion

2 tablespoons plus ⅛ teaspoon cayenne pepper, divided

2 tablespoons dried thyme

2 tablespoons dried oregano

2 tablespoons unsalted butter

1 medium yellow onion, chopped

1 medium green bell pepper, chopped

2 celery stalks, chopped

5 garlic cloves, finely chopped

1 ¼ cups chicken stock or canned chicken broth

4 fresh bay leaves

2 cups coarsely chopped tomatoes

3 scallions, chopped

1 tablespoons Worcestershire sauce

1 teaspoon Louisiana-style hot sauce (such as Crystal)

½ teaspoon kosher salt

2 tablespoons vegetable oil

1 ½ pounds peeled and deveined raw medium shrimp

Directions at foodandwine.com

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