Shrimp creole is a dish that originated in Louisiana. It consists of shrimp, tomatoes, the Holy trinity, some spices and hot pepper sauce. It’s very easy to prepare and packed with flavors. This dinner can be put together in 20 minutes.
Serves: 6 Level of difficulty: Easy
– 1.5 lb. extra large shrimp, peeled and deveined
– 4 tbsp. olive oil
– 1 onion, diced
– 1 green pepper, diced
– 2 celery ribs, diced
– 3 garlic cloves, chopped
– 8 oz. diced tomatoes, fresh or canned
– 8 oz. tomato sauce, of your choice
-1/2 cup water
– 3/4 tsp. Worcestershire sauce
-1/4 tsp. cayenne pepper, optional
-1/2 tsp. oregano
– Salt to taste
– Louisiana hot sauce, a few dashes
– Flat leave parsley for garnish
1) In a large skillet, over medium-high heat, heat olive oil. Saute onions, peppers, celery for about 3 minutes. Add garlic, sauté for 1 minute. Stir well.
2) Add tomatoes, tomato sauce, water, Worcestershire sauce, cayenne pepper, oregano, salt, hot sauce. Bring to a boil. Cover, and simmer on low heat for about 10 minutes.
3) Add shrimp, cover and cook on low heat for an additional 3-4 minutes or until they become opaque.
Traditionally, this dish is served over white rice. Garnish with parsley. I suggest you start cooking the rice. Follow the instructions on the package. While the rice is cooking, prepare the shrimp dish.
Wine pairing suggestions: A chilled Riesling to balance the heat in this dish!
Recipe for Shrimp Creole by Foodiewinelover
Photo by Gina Martino Zarcadoolas for Foodiewinelover
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