Shrimp Creole
User Reviews
0.0
0 reviews
Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
6 people
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Calories
218 kcal
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Course
Main Course
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Cuisine
North American
Shrimp Creole
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Shrimp creole is a dish from Louisiana consisting of shrimp cooked in a mixture of spicy tomato sauce and holy trinity, served with rice.
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Ingredients
- 3 tablespoons olive oil (or vegetable oil)
- 3 tablespoons butter (or margarine)
- 1 onion , finely chopped
- 1 large green bell pepper , stemmed, seeded and finely chopped
- 4 celery stalks , about the same amount as the green pepper
- 6 cloves garlic , pressed
- 1½ tablespoons cajun spice blend
- 1½ tablespoons dried thyme
- ¾ teaspoon cayenne pepper
- 2 bay leaves
- 4 tomatoes , peeled, seeded and diced
- ½ cup tomato coulis
- ¾ cup chicken stock (or vegetable stock)
- 3 teaspoons Worcestershire sauce
- 2 lb large prawns , about 40, peeled and deveined, with tail off
- hot sauce (e.g. Tabasco, to taste)
- salt
- black pepper , freshly ground
- 3 tablespoons chopped fresh parsley
- a few parsley leaves , for garnish
- lemon slices
- white rice , to serve
Instructions
- In a deep cast iron skillet or sauté pan, heat the oil and butter over medium to high heat.
- Add the onion, bell pepper and celery. Stir to combine.
- Reduce the heat to medium and cook for about 15 minutes or until the vegetables are very tender, adjusting the heat if necessary so that the vegetables do not burn.
- Add the garlic, Cajun spice mix, thyme, cayenne pepper and bay leaves. Mix.
- Add the tomatoes and mix.
- Add the tomato coulis, water and Worcestershire sauce. Mix.
- Bring to a boil over high heat, then reduce the heat to low and simmer over low heat, covered, for 10 minutes.
- Uncover and, stirring frequently, cook again for 10 minutes over medium heat or until sauce thickens.
- Add shrimp, mix and cook for 1 to 2 minutes or until firm.
- Add hot sauce, salt and black pepper to taste.
- Remove bay leaves, sprinkle with parsley and serve immediately with hot cooked rice and lemon wedges.
- Garnish each dish with a few flat-leaf parsley leaves.
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