Shrimp Creole
A delightful dish that showcases the vibrant flavors of the South, featuring juicy shrimp in a savory tomato-based sauce.
Ingredients
Main Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste Salt and pepper
- 2 green onions chopped (for garnish)
- Cooked rice (for serving)
- Fresh parsley chopped (for garnish)
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion, green bell pepper, and celery to the skillet. Sauté until the vegetables soften, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes (with their juices), chicken broth, and tomato paste to the skillet. Stir to combine.
- Mix in the Worcestershire sauce, hot sauce, dried thyme, dried oregano, salt, and pepper.
- Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add the peeled and deveined shrimp to the sauce. Cook for an additional 3-5 minutes or until the shrimp turn pink and opaque.
- Taste and adjust the seasoning if necessary.
Serving
- Serve hot over cooked rice and garnish with chopped green onions and parsley.
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Notes
For a creamier version, incorporate a splash of cream or coconut milk. Adjust seasoning with additional hot sauce if needed.