Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, shrimp creole. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Shrimp Creole is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Shrimp Creole is something which I have loved my whole life. They’re fine and they look fantastic.
Shrimp creole is a dish of Louisiana Creole origin (French and Spanish heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the "holy trinity" of onion, celery and bell pepper, spiced with hot pepper sauce or cayenne-based seasoning. Similar to Shrimp Étouffée, but with a tomato based sauce, this saucy Shrimp Creole will transport you to the balcony-lined streets of New Orleans. Note that this dish has kick—if you're not a fan of spice.
To get started with this recipe, we must first prepare a few components. You can cook shrimp creole using 21 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Shrimp Creole:
- Prepare 1.5 pounds medium-large raw shrimp, shelled and deveined
- Get 1 lemon, juiced
- Prepare 2 Tbs. Cajun seasoning
- Make ready 2 Tbs. olive oil
- Prepare 2 Tbs. butter
- Prepare 1.5 cup seasoned shrimp stock
- Get 1 green bell pepper, chopped
- Take 1 medium yellow onion, chopped
- Prepare 1 celery stalk, sliced / chopped
- Get 2 Tbs. tomato paste
- Make ready 1 (14 oz.) can of diced tomatoes
- Prepare 2 bay leaves
- Take 1-2 garlic cloves, mashed
- Get 1 Tsp. red pepper flakes
- Make ready 1 Tbs. Worcestershire sauce
- Get 1 Tsp. hot sauce (optional)
- Take 1 cup okra, sliced (optional)
- Take 1/2 cup green onions, sliced
- Prepare Dash cayenne pepper
- Take Dash Filé powder (optional)
- Take 1/3 cup parsley, finely chopped
This super easy shrimp creole comes together in just three easy steps. Get the recipe at Food & Wine. Garnish the shrimp creole with thinly sliced scallions and serve warm with steamed rice. This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery.
Steps to make Shrimp Creole:
- Prepare the shrimp and reserve the shells / tails. Place shrimp in a colander and rinse. Put the shrimp in a bowl; add lemon juice, mix, and then season the shrimp. Place in the refrigerator.
- Take the shells and tails and place in a small pot with 1.5 cups of water. Add a dash of Cajun or Old Bay seasonings and heat to a near boil, and then simmer for 15 minutes. Strain the liquid and reserve.
- Place a medium-large sized pot on medium heat. Add olive oil and butter. Swirl the butter and olive oil around in the pot. Let the melted butter foam a bit.
- Add in the “holy trinity” (pepper, onion, & celery), season this, and sauté for 5-6 minutes until slightly wilted. Add the paste, stir to coat the vegetables, and heat for 1 minute.
- Add the shrimp stock, tomatoes (with liquid), bay leaves, garlic, and pepper flakes. Bring this to a slight boil and reduce to a simmer; continue to heat for 15 minutes.
- Add the Worcestershire, hot sauce, and okra. Continue to cook for 15 minutes. Raise the heat to medium and add the shrimp and cook until they are pink. About 10 minutes. Add the green onions, and carefully stir.
- Turn off the heat; add a bit of cayenne and Filé powder, and cover the pot slightly to keep warm. Serve with white rice, grits, and/or garlic toasted bread. Top the dish off with parsley.
Adjust the spice to your preference, but don't be scared of a little heat! Shrimp Creole is near the top of the list. Why would I want to include this dish? Everyone has a recipe for it. A lot of restaurants, even outside of Louisiana serve it.
So that’s going to wrap this up with this special food shrimp creole recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
