Shrimp Creole Recipe
Shrimp Creole is a dish frequently associated with the South. The spicy shellfish, tomato and vegetable concoction was first created in Louisiana, where the Creole style of cooking has strong roots. Creole food was influenced heavily by French settlers, but African, Spanish, German, Portuguese, English and Native American cooking styles have also played a part in shaping the cuisine. Shrimp Creole is a simple dish that can be easily adapted to personal tastes and can even be modified with chicken or sausage. Does this Spark an idea?
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Things You'll Need
- 2 tbsp. olive oil
- 2 large onions, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 tsp. cayenne pepper or chili powder
- 2 cups seafood stock or water
- 1 can whole tomatoes in thick puree, 28 oz.
- 1 tbsp. hot sauce
- 1 tbsp. Worcestershire sauce
- 2 bay leaves
- Salt and pepper
Instructions
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1
Heat 2 tbsp. olive oil in a heavy skillet or Dutch oven over medium heat. Add two chopped onions, two chopped celery stalks and one chopped green bell pepper. Cook five minutes or until softened.
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2
Add 1 tsp. cayenne pepper or chili powder to the vegetable mixture, and heat until caramelized.
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3
Stir in 2 cups seafood stock or water, and add a 28-oz. can of whole tomatoes in thick puree, 1 tbsp. hot sauce, 1 tbsp. Worcestershire sauce and two bay leaves. Add salt and pepper to taste. Simmer the mixture for 35 minutes.
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4
Add 2 lb. peeled and deveined shrimp. Simmer for another four to six minutes until the shrimp are pink and the tails curl up.
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Tips & Warnings
Serve the shrimp Creole over rice, and garnish with green onions.
Chicken or sausage would also work well with this recipe. Substitute 2 cups cooked and cubed chicken or sausage, and simmer in the sauce for the last four to six minutes.
References
Resources
- Photo Credit shrimp image by Jeffrey Sinnock from Fotolia.com
