Description
Classic shrimp creole with a rich tomato and spice sauce served over white rice. Easy and flavorful Creole cooking.
Ingredients
3 tablespoons butter
1 small onion, chopped
1 green bell pepper, chopped
2 ribs celery, chopped
Kosher salt
Freshly ground black pepper
4 cloves garlic, minced
1 tablespoon paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon ground cayenne
1 1/2 cups low-sodium chicken broth
2 bay leaves
1 (15-ounce) can whole tomatoes, crushed
2 green onions, thinly sliced, plus extra for garnish
2 teaspoons Worcestershire sauce
Juice of 1/2 lemon
1 tablespoon vegetable oil
1 1/2 pounds tails-off shrimp, peeled and deveined
Cooked white rice, for serving
Instructions
Melt butter in a large skillet over medium heat; add onion, bell pepper, and celery, and cook until softened, about 5 minutes.
Season with salt and pepper as desired.
Stir in garlic, paprika, thyme, oregano, and cayenne; cook until fragrant, 1 to 2 minutes.
Pour in chicken broth and add bay leaves; bring to a boil, then reduce to simmer and cook until reduced by one-quarter, 6 to 8 minutes.
Add crushed tomatoes and cook until sauce reduces by half, about 10 minutes.
Stir in green onions and Worcestershire sauce; cook until sauce thickens, about 10 minutes more.
Adjust seasoning with salt and pepper; remove from heat and stir in lemon juice.
In a separate skillet, heat vegetable oil over medium-high heat.
Add shrimp and cook 2 minutes per side until pink and opaque.
Season shrimp with salt and pepper.
Pour sauce over shrimp, garnish with extra green onions, and serve hot over cooked white rice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sautéing and simmering
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6
- Sodium: 600
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 4
- Protein: 28
- Cholesterol: 220