Shrimp Creole
This is our favorite shrimp dish. The tender shrimp combined with a slightly spicy, chunky tomato and green pepper mixture makes a hearty portion of this Louisiana classic, simple and fast to make. Over white rice this is one of our go tos.
Equipment
- food processor, spatter guard (optional)
Ingredients
- ½ lbs uncooked medium shrimp - peeled and deveined
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 small onion - chopped
- 1 small green bell pepper - chopped
- 1 stalk celery - chopped
- 1 clove garlic - minced
- 1 28 oz can diced tomatoes
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Cajun Spice Mixture - or to taste
- ½ teaspoon chili powder
- 2 dashes Tabasco sauce
- 2 teaspoon agave
- 2 sprigs fresh thyme
- ½ teaspoon salt
- 1 tablespoon all purpose flour
- 2 tablespoon water
- 2 cups Hot cooked rice - optional
Garnish
- 1 green onion - sliced diagonally
- 1 tablespoon parsley - chopped
Instructions
- Rinse the peeled and deveined shrimp and pat dry. Put them in a plastic storage bag, toss with the Cajun Spice Mixture and refrigerate while you prepare the sauce.
- Chop the vegetables.
- In a large skillet, saute the onion, celery and green pepper in the butter and olive oil until tender.
- Add the garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, Worcestershire sauce, agave, thyme, salt, chili powder and pepper sauce. Bring to a boil, reduce heat and simmer uncovered for 20 to 25 minutes.
- Make a slurry of the flour and water and slow stir into the mixture to thicken further.
- Remove the bay leaf and the thyme stems and add shrimp; cook 4-5minutes longer or until shrimp turns pink.
Plating
- Serve over white rice and garnish with the green onions and parsley.
Notes
Rob's Little Secret: Use a spatter guard to minimize stove-top mess.
