CREOLE SHRIMP
This flavorful Creole-inspired dish fills you up but won't weigh you down. I like to think of it as a speedy alternative to gumbo. Like gumbo, the dish starts with a dark roux, and includes the combination of onion, celery and bell pepper that is a hallmark of Creole and Cajun cooking. Tomatoes and shrimp, Louisiana favorites, round out the dish, as well as a quick seasoning mix of classic spices. It's best served over rice to soak up the fabulous sauce.
Provided by Danielle Alex
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the Creole seasoning: In a small bowl, combine the thyme, paprika, black pepper, oregano, granulated garlic, granulated onion, salt, white pepper and cayenne, if using, Set aside.
- For the shrimp: Put the butter and oil in a large skillet over medium-high heat. When the butter has melted, make a roux by whisking in the flour. Reduce the heat to medium and cook, stirring occasionally, until the roux turns deep brown and has a nutty aroma, 5 to 8 minutes.
- Stir the bell pepper, celery, onion and garlic into the roux and cook for about 3 minutes. Stir in all but 1 teaspoon of the Creole Seasoning and cook for about 1 minute before adding the stock, tomato and bay leaf. Stir well and make sure nothing is sticking to the bottom of the skillet. Bring to a boil, reduce the heat and simmer, stirring occasionally, until slightly reduced and the flavors blend, 8 to 10 minutes.
- Sprinkle the shrimp with the remaining 1 teaspoon of Creole Seasoning. Stir the shrimp into the sauce and cook until they are pink and just cooked through, 2 to 3 minutes. Discard the bay leaf. Stir in the hot sauce. Taste and add more salt if desired. Sprinkle with chopped parsley and serve over rice.
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Anita Austin
[email protected]This recipe is a keeper! I'll definitely be making it again.
Dakota Meny
[email protected]I'm a chef and I thought this recipe was very well-written and easy to follow. The shrimp was cooked perfectly and the sauce was delicious.
Aki Akter
[email protected]This recipe was perfect for a weeknight meal. It was quick and easy to make and it was a hit with my family.
Siviwe Sihele
[email protected]I'm on a low-carb diet, so I made this recipe without the rice. It was still very filling and satisfying.
Danika Howell-Saragoza
[email protected]I'm a vegetarian, so I made this recipe with tofu instead of shrimp. It was delicious!
mutimbo ronald
[email protected]I'm allergic to shrimp, so I made this recipe with chicken instead. It was still very good!
Brian Akiona
[email protected]I made this recipe with a few modifications. I used chicken broth instead of water and I added a few more vegetables. It turned out great!
Mohammed Riyaz
[email protected]This recipe was a disaster! The shrimp was tough and the sauce was watery. I would not recommend this recipe to anyone.
Marle Davis
[email protected]I thought this recipe was just okay. The shrimp was a little overcooked and the sauce was a little bland.
Ali Mughal Ali
[email protected]This recipe was a little too spicy for me, but it was still very good. I would recommend using less cayenne pepper next time.
Liner
[email protected]I've made this recipe several times and it's always a winner. The shrimp is always cooked perfectly and the sauce is always flavorful.
Faheem Jan
[email protected]This was my first time making Creole shrimp and it turned out great! The recipe was easy to follow and the shrimp was cooked to perfection.
Ekamu Francis
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it.
Sk jihad lslam
[email protected]This Creole shrimp recipe was a hit! The shrimp was cooked perfectly and the sauce was flavorful and delicious. I served it over rice and it was a perfect meal.