Shrimp Creole

shrimp creole

Shrimp Creole

It doesn’t need to be Mardi Gras to enjoy a little Creole! Of course, shrimp is wonderful anytime, so put the two together and instant win-win! My version of Creole sauce is mild but can be spiced up as you choose. Shrimp Creole makes a quick and easy dinner. Serve over your favorite rice blend.

Ingredients

  • 1 pound raw shrimp, peeled and deveined
  • 1/3 cup flour
  • 1/3 cup olive oil, plus 2 Tablespoons
  • 1 cup hot water
  • 1 6-ounce can tomato paste, plus one can water
  • 1/2 cup red and/or green peppers, chopped
  • 1/2 cup onion, diced
  • 1/2 celery, diced
  • 2 cloves garlic, minced
  • 1 14-ounce can diced tomatoes
  • 1 Tablespoon Creole Seasoning
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon hot sauce or to taste
  • 1 or 2 Bay leaves
  • Parsley for garnish
  • 2 cups cooked rice

Directions

1. In a large skillet, sauté peppers, onions, celery and garlic in 2 Tablespoons oil over medium heat until soft, about 3 minutes. Remove from pan and set aside.
2. In a large bowl add shrimp, tomatoes (do not drain), lemon juice, Worcestershire, bay leaves, seasoning and zest. Set aside.
3. Add flour and 1/3 cup oil to skillet. Whisk together over medium-low heat until bubbles form and mix slightly browns. Slowly add hot water a little at a time, whisking constantly to form a smooth paste or “roux”. Whisk in tomato paste plus the can of water.
4. Reduce heat and add shrimp mixture. Simmer 5 minutes or until shrimp are pink and fully cooked.
5. Remove and discard bay leaves. Add hot sauce as desired. Spoon mixture over rice, garnish with dried parsley.

Shrimp Creole

Author: Cindy Kerschner
Ingredients
  • 1 pound raw shrimp, peeled and deveined
  • 1/3 cup flour
  • 1/3 cup olive oil, plus 2 Tablespoons
  • 1 cup hot water
  • 1 6-ounce can tomato paste, plus one can water
  • 1/2 cup red and/or green peppers, chopped
  • 1/2 cup onion, diced
  • 1/2 celery, diced
  • 2 cloves garlic, minced
  • 1 14-ounce can diced tomatoes
  • 1 Tablespoon Creole Seasoning
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon hot sauce or to taste
  • 1 or 2 Bay leaves
  • Parsley for garnish
  • 2 cups cooked rice
Instructions
  1. Directions
  2. In a large skillet, sauté peppers, onions, celery and garlic in 2 Tablespoons oil over medium heat until soft, about 3 minutes. Remove from pan and set aside.
  3. In a large bowl add shrimp, tomatoes (do not drain), lemon juice, Worcestershire, bay leaves, seasoning and zest. Set aside.
  4. Add flour and 1/3 cup oil to skillet. Whisk together over medium-low heat until bubbles form and mix slightly browns. Slowly add hot water a little at a time, whisking constantly to form a smooth paste or “roux”. Whisk in tomato paste plus the can of water.
  5. Reduce heat and add shrimp mixture. Simmer 5 minutes or until shrimp are pink and fully cooked.
  6. Remove and discard bay leaves. Add hot sauce as desired. Spoon mixture over rice, garnish with dried parsley.
This entry was posted in comfort food, dinner, fasy and easy, fresh ingredients, main dish, rice, seafood, shrimp, tomatoes, What's For Dinner? and tagged , , , , , , , . Bookmark the permalink.

One Response to Shrimp Creole

  1. Pingback: Festive Chicken & Bayou Country Creole Shrimps | RecipeReminiscing

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge