Shrimp Creole

Make delicious Shrimp Creole at home. I love this recipe because it takes you down south and reminds you of New Orleans. I also like that it doesn’t require a roux. It is perfect for dinner and reheats well the next day for lunch. The flavors deepen as it cools and is great with your favorite rice. I also like that you control the ingredients, so you know exactly what is in your food. You also can use any size shrimp, but I love to make with jumbo shrimp. Feel free to add more or less creole heat as you prepare the sauce. So I would consider this dish comfort food, but I like to eat it every season. Perfect dish for families, date night, or make larger quantities for gatherings.

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Ingredients

2 Tablespoons of olive oil
4 Tablespoons of butter
1 medium onion finely chopped
1 medium green bell pepper (seeds and membrane removed and finely chopped)
3 stalks of chopped celery (you want about the same amount as green bell pepper)
4 teaspoons of minced garlic or 4 cloves of garlic minced
1 Tablespoon of Tony Chacheres Cajun/Creole seasoning or to taste
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 bay leaf
1 can (15-ounce) tomato sauce
1 cup water about half the can to rinse it out
1 Tablespoon Worcestershire sauce
2 pounds large/jumbo shrimp (peeled and deveined, tail removed)
Louisiana hot sauce or Tabasco sauce to taste
Salt to taste (optional)
2 1/2 Tablespoons of dried parsley flakes or chopped fresh parsley; additional fresh chopped parsley for serving (optional)
Lemon wedges
Cooked rice for serving (I use Jasmine rice)

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Supplies

Large cooking skillet
Sharp knife
Mini chopper
Cutting board
Measuring spoons

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Instructions

Heat oil and butter over medium-high heat in a skillet or sauté pan. Then add in the chopped onion, chopped bell pepper and chopped celery.

Then, reduce heat to medium to medium-low and cook approximately 10-12 minutes or until vegetables are very soft.

Next, add in the garlic, Cajun/Creole seasoning, thyme, cayenne pepper and bay leaf, then stir.

Now, add the tomato sauce, water and Worcestershire and stir will continuing to cook on medium heat.

Then, bring to a boil and then reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
Last, add in the shrimp and parsley flakes and cook 1-2 minutes or until just firm, flipping halfway through so they cook evenly. Do not overcook the shrimp.