Shrimp Creole
Originating in Louisiana where the shrimp are plentiful, Shrimp Creole is a spicy chunky mixture of diced tomatoes, the “holy trinity” (onion, celery, bell pepper) and shrimp served over steamed white rice, Enjoy.
Servings: 6
Ingredients
- 3 T. butter
- 1 sm. onion chopped
- 1 green bell pepper chopped
- 2 ribs celery chopped
- Salt & black pepper
- 4 cloves garlic pressed
- 1 T. paprika
- 2 tsp. dried thyme leaves
- 2 tsp. dried oregano
- 1/2 tsp. cayenne pepper
- 1 1/2 c. shrimp or chicken stock
- 2 bay leaves
- 1 (15 oz.) can diced tomatoes with juice
- 2 green onions thinly sliced plus more for garnish
- 2 tsp. Worcestershire sauce
- 1/2 lemon juiced
- 1 T. butter or vegetable oil
- 1 1/2 lbs. large shrimp peeled and deveined
- 4 c. cooked long grain white rice for serving
Instructions
- In a large skillet over medium heat, melt 3 tablespoons butter. Add onions, peppers, and celery. Season vegetables with salt and pepper. Sauté the vegetables until tender, about 5 minutes. Add garlic, paprika, thyme, oregano, and cayenne pepper; cook until fragrant, about 1-2 minutes more. Add stock and bay leaves, bring to a boil then reduce to a simmer, continue to cook for 6-8 minutes.
- Add tomatoes with juice, cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce, cook until thickened, about 10 minutes more. Season again with salt and pepper if needed. Turn off heat and stir in lemon juice.
- In a separate large skillet, heat 1 tablespoon butter over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook until pink and opaque, about 2 minutes per side.
- Add prepared sauce to the shrimp, stir to combine. Garnish with green onions and serve with white rice, Enjoy!
