3scallions, white and green parts, finely dicedplus more for garnish (optional)
2Tblschopped fresh parsleyplus more for garnish (optional)
3Tblsunsalted butter
3Tblsall-purpose flour
1.5lbspeeled, deveined medium or large shrimpthawed if frozen
1/4tspcayenne pepperor more as needed
1tspCreole seasoningor more as needed
cooked white or brown ricefor serving
Instructions
In a Dutch oven or deep-sided pot over medium-high heat, heat the oil until shimmering. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the onion, celery, bell pepper, scallion and parsley. Cook, stirring, until softened and with the onions just beginning to get translucent, about 10 minutes. Remove from the heat.
In a small pot over medium heat, melt the butter. Add the flour and stir until smoth. Cook, stirring constantly, until the roux darkens to a light brown color, about 5 minutes. Remove pot from the heat and continue stirring. The roux will darken off the heat.
Add the roux to the vegetables and stir until fully incorporated.
Return the Dutch oven to medium heat. Add the shrimp, cayenne and Creole seasoning and stir to combine. Cover and simer, stirring occasionally, until shrimp curl, turn pink and are cooked through, about 10 minutes. (The cooking time will vary with the shrimp size).*
Taste and season with more cayenne and Creole seasoning, if desired.** Sprinkle with additional chopped scallions or parsley, if desired, and serve over cooked rice.
Notes
*It is easy to overcook shrimp, so watch them carefully and remove from the heat just before they are done because they will continue to cook with residual heat.**If your sauce is too thick or just not "saucy" enough, add water or stock, one tablespoon at a time, until it reaches the desired consistency.