Shrimp Creole – A Classic Southern Dish
Complex flavors, easy to make, loaded with flavor and cooked with tons of spices and vegetables for maximum flavor.
Servings 6 people
Calories 77.7kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 green bell pepper diced
- 2 celery ribs chopped
- 3 cloves garlic minced
- 6 oz tomato paste
- 1 teaspoon Jalapeno minced and de-seeded
- 1 tablespoon paprika
- 2 teaspoon dried thyme
- 2 tsp. dried oregano
- 1 tsp. cayenne
- 1½ cup shrimp stock low-sodium
- 15 oz whole tomatoes crushed
- 2 teaspoon Worcestershire sauce
- 2 bay leaves
- 1½ lb shrimp peeled and deveined
- salt and black pepper to taste
- 2 green onions thinly sliced, plus more for garnish
- Rice for serving
Instructions
- Add the olive oil to a large skillet over medium heat. Add the onion, bell pepper, and celery and cook down until soft, about 5 minutes. Stir in the garlic and cook for about a minute.
- Add the tomato paste and cook for about 30 seconds, stirring constantly.
- Throw in the minced Jalapeno and add the paprika, thyme, oregano, cayenne, salt, and black pepper. Cook until fragrant. About a minute.
- Stir in the chicken broth to deglaze the pan. Add the crushed can of tomato, Worcester sauce, and bay leaves. Stir and simmer the sauce for 20 minutes.
- Add the shrimps, stir, and cook for 3 to 4 minutes.
- Serve over hot white rice and garnish with green onions; add more hot sauce, or squeeze a bit of lemon juice over the rice if desired.
Nutrition
Calories: 77.7kcal | Carbohydrates: 14.8g | Protein: 4.1g | Fat: 1.5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Sodium: 494mg | Potassium: 675.8mg | Fiber: 4.4g | Sugar: 7.3g | Vitamin A: 2125.1IU | Vitamin C: 36.6mg | Calcium: 88.3mg | Iron: 2.8mg