Shrimp Creole
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Servings
6
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Calories
316 kcal
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Course
Main Course, Dinner, Brunch
Shrimp Creole
Description
This classic Shrimp Creole begins by softening a mix of finely chopped onions, celery, and red bell peppers in canola oil, seasoned lightly with salt. The addition of garlic, red pepper flakes, creole seasoning, and cayenne pepper infuses the base with aromatic heat. Canned diced tomatoes, vegetable broth, lemon juice, Worcestershire sauce, tomato puree, and butter are combined and simmered to develop a thick, rich sauce. Finally, peeled and deveined large shrimp are cooked in the sauce just until opaque, maintaining their tenderness.
The result balances the sweetness of tomatoes with the brightness of lemon and the warmth of creole spices. The shrimp remain juicy and form the centerpiece of the dish, perfect served over rice or alongside crusty bread. Preparation benefits from finely chopping vegetables so they cook evenly and quickly.
Making the sauce ahead can enhance the flavors as they meld over time. Using fresh shrimp is preferable, though frozen peeled and deveined shrimp work well when thawed just before cooking. This recipe yields one serving containing about six Blue Plan SmartPoints.
Ingredients
- 2 tablespoons canola oil aka rapeseed oil
- 1 onion finely chopped, large
- 1 celery finely chopped, stalk
- 2 red bell pepper seeded and finely chopped
- 3 garlic crushed, cloves
- 1/4 teaspoon cayenne pepper
- 1 ½ - 2 tablespoons creole seasoning
- 56 ounces diced tomatoes 4 x 14 oz cans (400g each
- 1 1/2 cups vegetable broth 236ml
- ½ tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 3 tablespoons tomato puree
- 2 tablespoons butter 25g
- salt sea salt
- black pepper freshly ground
- 1 lb large shrimp peeled and deveined, 453g
Instructions
- Heat the oil in a large saucepan on medium heat. Add the onion, celery and peppers, and soften with a small pinch of salt, stirring often, for about 5 minutes.
- Add the garlic, red peppers, creole seasoning, and cayenne pepper and cook for about 30 seconds, stirring regularly, until the aroma is released.
- Add the tomatoes, stock, vinegar, Worcestershire sauce, tomato purée, and butter.
- Bring the sauce to the boil, then simmer, with the lid slightly off, for 15 minutes, stirring occasionally until reduced and thickened. Season to taste.
- Add in the shrimp, then cook for about 5-7 mins until the shrimp is cooked through and opaque.
Notes
- Prep the sauce several hours ahead for better flavor development.
- Use a sharp knife to finely chop vegetables for even cooking.
- Fresh shrimp work best, but thaw frozen peeled and deveined shrimp before use.
- The recipe offers about 6 Blue Plan SmartPoints per serving.
- Serve over rice or with bread to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 201mg | 67% |
| Sodium | 1250mg | 52% |
| Potassium | 776mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 3082IU | 62% |
| Vitamin C | 84mg | 93% |
| Calcium | 206mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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