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

 

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Author: Cindy Kerschner

Ingredients

• 1 pound raw shrimp, peeled and deveined
• ⅓ cup flour
• ⅓ cup olive oil, plus 2 Tablespoons
• 1 cup hot water
• 1 6-ounce can tomato paste, plus one can water
• ½ cup red and/or green peppers, chopped
• ½ cup onion, diced
• ½ celery, diced
• 2 cloves garlic, minced
• 1 14-ounce can diced tomatoes
• 1 Tablespoon Creole Seasoning
• 2 Tablespoons lemon juice
• ½ 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 ⅓ 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.

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