Shrimp creole is a satisfying dish served over rice that is easier to make than you may think.
- 1 Tbsp extra-virgin olive oil
- 1 medium white onion chopped
- 1 small green bell pepper chopped
- 1 medium stalk celery chopped
- 1 tsp garlic minced
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1 bay leaf
- 1 28-oz can crushed tomatoes
- 1 Tbsp all-purpose flour
- 2 Tbsp water
- 1 lb medium shrimp (31-35 count) peeled & deveined
- 1/2 tsp Cajun seasoning
- 1/4 tsp Worcestershire Sauce
- 1/4 tsp hot sauce optional
- 1 green onion sliced
- 1 Tbsp fresh parsley chopped (optional)
- In a large nonstick pan, heat the olive oil over medium heat. Add the onion, green bell pepper, celery and garlic. Sauté until tender, about 5 minutes. Add the tomatoes, salt, cayenne pepper, garlic and bay leaf and bring mixture to a boil. Reduce heat to medium low and simmer for about 20 minutes.
- In a small bowl, stir together the flour and water until the flour dissolves. Stir into the pan and cook for about 5 minutes.
- Season the shrimp with the Cajun seasoning and add to the pan. Stir in the Worcestershire sauce and the hot sauce. Cook for approximately another 5 minutes, or until shrimp are opaque and cooked through, stirring occasionally. Stir in the green onion and parsley.
- Remove the bay leaf and serve over cooked rice.
Simplify It: In your grocery freezer section, look for a frozen chopped blend of onion, bell pepper and celery. It is often called a Mirepoix Cajun Style Blend. Use one 12-ounce bag in place of the fresh in this recipe for faster preparation. Nutrition Nugget: The foundation of many Cajun and Creole recipes is the trinity: a combination of onion, green bell pepper and celery. Add garlic to the mix and it is called the holy trinity. It is a variation of the French mirepoix, a combination of onion, carrots and celery that serves as the foundation of that cuisine.
Calories: 116kcalCarbohydrates: 12gProtein: 14gFat: 3gCholesterol: 89mgSodium: 522mgFiber: 3gSugar: 7g
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