shrimp creole
Excellent dish paired with a crisp Riesling!
prep time
30 Min
cook time
45 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 pounds shrimp, peeled and deveined
- 1 can tomato paste, no salt added
- 16 ounces tomatoes
- 1 package tomato boullion
- 3 cloves garlic, minced
- 2 stalks celery, finely diced
- 1/2 cup green onion, finely diced
- 1 small sweet onion, small diced
- 1/4 cup red or green bell pepper, diced
- 1/4 cup butter (option extra olive oil)
- 1 teaspoon sea salt
- 1/2 tablespoon cayenne pepper
- 1 tablespoon garlic powder with parsley
- 1 tablespoon creole seasoning
How To Make shrimp creole
-
Step 1Sauté celery, green onions, onions, bell pepper and garlic in butter or EVOO until tender (onions are clear). Add diced tomatoes and simmer for 2 minutes. -
Step 2Combine tomatoes bullion with 2 cups hot of water, mix well. Stir tomato broth into paste to dilute and completely blended. Mixture may be thick. Pour combined broth and paste to the sautéed vegetables. Add dry seasonings and stir. Simmer until bubbly. (About 5 minutes)
-
Step 3Add 2 pounds of cleaned and deveined shrimp. Cook in Creole sauce until shrimp are pink and form a complete “C”. Serve over hot fluffy rice! Bon Appetit!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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