Shrimp Creole recipe
Ingredients:
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 large onion, diced
1 bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 tablespoon tomato paste
1/2 cup chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (or to taste)
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
Salt and black pepper, to taste
1 tablespoon fresh parsley, chopped
Cooked white rice, for serving
Lemon wedges, for garnish
Directions:
Sauté Vegetables:
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion, bell pepper, and celery. Cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add Tomatoes and Seasonings:
Add the diced tomatoes (with juice), tomato sauce, and tomato paste to the skillet.
Stir in the chicken broth, Worcestershire sauce, hot sauce, paprika, thyme, oregano, and bay leaf.
Season with salt and black pepper to taste.
Simmer the Sauce:
Bring the mixture to a boil, then reduce the heat to low.
Let it simmer, uncovered, for about 20-25 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
Cook the Shrimp:
Add the shrimp to the skillet, stirring to coat them in the sauce.
Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
Finish and Serve:
Remove the bay leaf and stir in the fresh parsley.
Serve the Shrimp Creole over cooked white rice.
Garnish with lemon wedges and additional hot sauce if desired.
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 4
Calories: Approximately 350-400 kcal per serving
