Shrimp Creole Recipe
- cook TIME 23 mins
- prep TIME 7 mins
- total TIME 30 mins
Ingredients (24)
- 12 oz peeled shrimp from about 24 oz whole
- 4 oz tomato about 1 medium, chopped
- 1 1/2 cups unsalted chicken broth
- 2 oz celery about 1 medium stalk, chopped
- 2 oz onion about half a medium, chopped
- 2 oz red bell pepper about half a medium, chopped (other colors work too)
- 1 tbsp garlic about 3 cloves, minced
- 1 tbsp all-purpose flour
- 2 tbsp unsalted butter about 1 oz
- 1 tbsp Hunts tomato paste
- 1/2 tbsp lime juice
- 1/2 tbsp paprika
- 1/2 cup homemade tomato sauce
- 1/2 tsp brown gravy mix
- 1/2 tsp Italian seasonings
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp brown sugar
- 1/2 tsp cayenne
- 1/4 tsp fresh rosemary
- 1/4 tsp chili powder
- 1 bay leaf
- 2 tbsp cilantro chopped
- 3 1/2 cups cooked medium-grain rice
INSTRUCTIONS
Melt 2 tbsp unsalted butter over medium heat and sauté 1 tbsp garlic for about 30 seconds.
Add chopped celery, onion, and bell pepper (2 oz each) and stir to cook for 2 minutes.
Add 1 tbsp tomato paste and stir until it melts and coats the aromatics evenly.
Add 4 oz tomato along with 1/2 cup tomato sauce. Stir and allow to cook for 2 minutes.
Add 12 oz peeled shrimp along with the seasonings: 1/2 tbsp lime juice, 1/2 tbsp paprika, 1/2 tsp brown gravy mix, 1/2 tsp Italian seasonings, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp brown sugar, 1/2 tsp cayenne, 1/4 tsp rosemary, and 1/4 tsp chili powder. Mix well.
Add 1 tbsp all-purpose flour and stir to cook off its raw taste (about 1 minute).
Pour in 1 1/2 cups chicken broth a little at a time while constantly stirring to loosen the flour. Once the flour is dissolved, add the remainder at once along with 1 bay leaf, and turn the heat to low. Simmer for 15 minutes.
Remove from the heat. Garnish with 2 tbsp chopped cilantro and enjoy with 3 1/2 cups cooked rice.
