Shrimp Creole - A Lowcountry Bountiful Recipe

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Shrimp Creole - A Lowcountry Bountiful Recipe

A hearty and easy dinner - Gulf Shrimp are added to a simmering, flavorful tomato and vegetable sauce. Influenced by Lowcountry and Louisiana Cuisines including the "holy trinity"- onion, celery and green pepper, cajun seasonings and layered flavors. Serve over long grain white rice

Course: Main Course

Cuisine: Cajun, Creole

Keyword: Easy & Hearty Shrimp Creole, Lowcountry Shrimp Creole, Shrimp Creole

Servings: servings

Author: Karen Sheer a zest for life

Ingredients

Shrimp:

1 pound large shrimp* defrosted; peeled and deveined
1 1/2 teaspoons Cajun Seasonings*
1/4 teaspoon sea salt
1 tablespoon extra virgin olive oil

Creole Sauce:

1 tablespoon unsalted butter (can use EVOO)
3/4 cup yellow onion 1/3" dice
3/4 cup celery peeled; 1/3" dice
3/4 cup green pepper 1/3" dice (can add some colorful peppers)
1 tablespoon tomato paste
1 1/2 cups chopped tomatoes in juice I use Pomi brand!
1 large fresh thyme sprig
1 large fresh oregano sprig
1 large bay leaf
1/4 teaspoon sea salt
1 teaspoon sugar
1 cup stock chicken (used no salt) or shrimp
2 teaspoons Worcestershire sauce
1/8 teaspoon cayenne pepper (or 2 teaspoons medium hot sauce)
2 tablespoons parsley coarsely chopped

Instructions

Sauté Shrimp:

Add cajun seasoning and salt to cleaned raw shrimp. Add 1 T. EVOO to a large skillet (I have used a wide ceramic coated one.) Raise heat to medium- high, add shrimp when hot. QUICKLY sauté shrimp until golden around edges, but not cooked in center, one minute. Remove a plate.
To the pan, add 1T. butter, melt over medium-low heat. Add the onion, cook stirring until softened, 3 minutes. Add celery, peppers and garlic. Cook stirring until tender-crisp, 5 minutes. Stir in tomato paste, than add tomatoes, herb sprigs, bay leaf, salt and sugar. Give a big stir.
Cook sauce at a low simmer uncovered until thickened, 15 minutes. Add 1 cup stock and 2 teaspoons or Worcestershire sauce. Continue to simmer for 5 minutes until a good sauce consistency. Taste sauce, add cayenne pepper of hot sauce. Stir in the partially cooked shrimp. Cover and let simmer at LOW heat until cooked through, about 3 minutes. Remove from heat.

Serve the Shrimp Creole:

Serve the Creole in wide bowls. Add a layer of cooked long grain rice first, top with a portion of Shrimp Creole and sprinkle each with parsley.

Notes

Gulf or Black Tiger Shrimp: Pure frozen shrimp should list only two ingredients: shrimp and salt (or just shrimp). Avoid bags treated with chemical preservatives like sodium tripolyphosphate, which can impart a soapy or metallic taste

Cajun Seasonings - See Recipe: Karen’s Best Cajun Seasoning Blend
Example to purchase: Frontier Co-op, Organic Cajun Seasoning

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition