Shrimp Creole
This classic Louisianna dish is so easy to prepare and full of great flavor!
Servings: 2
Calories: 344kcal
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Ingredients
- ½ onion
- ½ green pepper
- 1 stick celery
- 2 cloves garlic
- 2 tablespoon butter 30g, approx
- 1 cup chopped tomatoes 240ml
- 2 tablespoon tomato paste
- ½ cup shrimp stock 120ml
- 1 teaspoon Worchestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ⅛ teaspoon oregano
- ⅛ teaspoon thyme
- ⅛ teaspoon black pepper
- 1 bay leaf
- 1 pinch cayenne
- ¾ lb shrimp 340g, peeled and deveined
- hot sauce to taste
Instructions
- Cut the onion, pepper and celery in a small dice and finely dice or crush the garlic.
- Melt the butter in a skillet and saute the onion, celery and pepper until soft, around 5-7 minutes.
- Add garlic as the vegetables are relatively soft and cook a minute longer.
- Add the tomato, tomato paste, stock, Worcestershire sauce, salt, sugar, oregano, thyme, pepper, bay leaf and cayenne pepper. Leave to reduce a little, around 8-10 minutes.
- Once reduced, add the shrimp and push them into the sauce, turning as needed so they cook evenly.
- Cook until the shrimp are pink and cooked through. Remove the bay leaf, season with hot sauce to taste and serve.
Notes
Note - rather than buying shrimp stock, you can easily make it yourself by buying shell on shrimp and peeling them, then simmering them (ideally with a few vegetable scraps like the onion peel and end of celery while making the rest of the dish). Even simmering just around 10 minutes gives a good flavor.
Nutrition
Calories: 344kcal | Carbohydrates: 14g | Protein: 38g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 459mg | Sodium: 2253mg | Potassium: 744mg | Fiber: 3g | Sugar: 7g | Vitamin A: 940IU | Vitamin C: 49.2mg | Calcium: 328mg | Iron: 5.7mg