The Washington Post has printed two different "Shrimp Creole" recipes over the years, here's both of them:
Recipe 1
Ingredients
For the stock
2 tablespoons canola oil
About 1 pound shrimp shells (from 2 pounds 21-25 count shrimp)
1 bay leaf
1 medium sweet onion, cut in half
1 rib celery, cut into several pieces
6 whole black peppercorns
6 cups water
For the creole
1/4 cup olive oil
2 pounds 21-25 count shrimp, peeled and deveined
1 large sweet onion, cut into small dice
1 medium green bell pepper, seeded and cut into small dice
3 tablespoons minced garlic
3 bay leaves
1/3 cup dry white wine
Two 15-ounce cans tomato sauce or puree
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1/4 cup Worcestershire sauce
1/4 teaspoon ground cayenne pepper
Instructions
For the stock: Heat the canola oil in a large, wide pot over medium heat. Once the oil shimmers, add the shells and stir to coat. Reduce the heat to medium-low; cook for about 5 minutes or until the shells turn orange.
Add the bay leaf, onion, celery, peppercorns and water; increase the heat to medium-high and bring to a boil, then reduce the heat to medium and cook uncovered for 30 minutes to 1 hour or until the liquid has reduced to 4 cups. Strain into a large liquid cup measure, discarding the solids.
For the creole: Heat the oil in the same (now empty) pot over medium heat. Once the oil shimmers, stir in the shrimp. Cook, stirring, for about 6 minutes or just until the shrimp are mostly pink but not all opaque. Use a slotted spoon to transfer the shrimp to a bowl.
Stir the onion into the pot; cook for about 5 minutes, then stir in the green bell pepper and garlic; cook for about 3 minutes or until softened and fragrant. Add the bay leaves and wine; cook undisturbed for about 2 minutes, then add the tomato sauce/puree, 2 cups of the shrimp stock, the salt, black pepper, Worcestershire sauce and cayenne pepper. Cook uncovered for about 25 minutes, stirring occasionally. The sauce will thicken and reduce slightly.
Reduce the heat to medium-low; return the shrimp and any collected juices to the pot, stirring to coat evenly. Cook for about 10 minutes or just until the shrimp are evenly opaque and cooked through. Discard the bay leaves, if desired.
Serve over rice.
Recipe 2
Ingredients
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 large white or yellow onion (about 11 ounces), diced
1 medium green bell pepper (about 5 ounces), diced
3 large celery ribs, diced
1 (15-ounce) can no-salt diced tomatoes with their juice
1 cup seafood broth, no-salt-added chicken broth or water, or more as needed
1/4 cup tomato sauce
3 garlic cloves, finely grated or minced
1 bay leaf
1 teaspoon Creole seasoning, store-bought or see related recipe (optional)
1/4 teaspoon dried thyme or thyme leaves or 1 teaspoon dried thyme fresh
1/4 teaspoon table salt, or more as needed
1/8 teaspoon cayenne pepper, plus more as needed
2 pounds peeled, deveined medium shrimp (41-50 count), thawed if frozen
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley, plus more for serving, if desired
2 cups cooked white or brown rice, for serving
Chopped scallions, for serving (optional)
Hot sauce, for serving (optional)
Instructions
1. In a Dutch oven or deep-sided pot over medium-high heat, melt the butter. Add the flour and cook, stirring constantly, until the flour turns light tan, 3 to 5 minutes. Add the onion, bell pepper and celery and cook, stirring, until the vegetables soften, 6 to 8 minutes.
2. Add the diced tomatoes, broth, tomato sauce, garlic, bay leaf, Creole seasoning, if using, thyme, salt and cayenne. Simmer, uncovered, stirring occasionally until thickened and most of the liquid evaporates, 15 to 20 minutes. Add the shrimp and lemon juice and cook just until the shrimp curl, turn pink and are cooked through, 3 to 4 minutes, depending on their size. If the mixture is too thick, add broth or water, a few tablespoons at a time, until you reach the desired consistency.
3. Discard the bay leaf, if desired, and taste the sauce, adding more salt and cayenne as desired. Stir in the parsley, ladle over rice and garnish with parsley or scallions, if using. Serve with hot sauce, if desired.