๐ค Shrimp Creole Recipe
Description: Dive into the flavors of the Cajun cuisine with this delectable Shrimp Creole recipe from lovewithrecipes.com. Perfect for a weeknight delight, this dish requires less than 4 hours to prepare and cook, making it a quick and satisfying meal for any occasion.
Rating: โญโญโญโญโญ (5/5) – Reviewed by 1
Nutritional Information (Per Serving):
- Calories: 282
- Fat: 15.5g
- Saturated Fat: 2g
- Cholesterol: 143.2mg
- Sodium: 1269mg
- Carbohydrates: 18.9g
- Fiber: 5.2g
- Sugar: 10.3g
- Protein: 19g
Ingredients:
- 2 pounds fresh shrimp
- 1 cup water
- 1/2 cup yellow onions, chopped
- 3 bell peppers, diced
- 2 celery ribs, finely sliced
- 5 tomatoes, diced
- 10 cups water
- 2 tablespoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 cup fresh thyme
- 1/2 cup dried thyme
- 1 cup fresh basil
- 1/2 cup dried basil
- 1 tablespoon sugar
- 1 1/2 bay leaves
- 5 green onions, chopped
- 1 cup parsley, chopped
Instructions:
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Peel and devein the shrimp.
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Place shrimp heads and peels (if available) in a small saucepan, add water, and bring to a slow boil over medium-high heat. Boil for 15-20 minutes, then strain and discard heads and peels.
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In a Dutch oven or large pot over medium-high heat, add oil. Saute onions, peppers, and celery until very soft (about 45 minutes).
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Stir in tomatoes, salt, black pepper, white pepper, herbs, sugar, and shrimp stock. Return to simmer.
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Reduce heat to medium and let the sauce simmer for 2 hours, stirring occasionally. This Creole sauce can be prepared 1 or 2 days in advance, improving in flavor when refrigerated.
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When ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink (5-7 minutes).
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Stir in green onions and parsley, letting it cook for an additional 1 minute.
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Serve the Shrimp Creole on flat plates over beds of rice.
Shrimp and Ham or Tasso Jambalaya:
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Prepare Shrimp Creole as mentioned above, but add a pound of cubed ham and a 4-ounce can of tomato sauce to the finished sauce. Simmer for an additional 45 minutes.
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Boil or steam 2-3 cups of raw rice.
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Finish the sauce (jambalaya base) by adding shrimp, green onions, and parsley as before.
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If using leftover Shrimp Creole, remove shrimp, reheat the sauce, add ham and tomato sauce, and proceed as above.
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Return the shrimp to the pan at the end of cooking. Place hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve.
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For a variation, you can also prepare this dish with sausage instead of ham.
Enjoy the rich and vibrant flavors of this Shrimp Creole, a delightful Cajun dish that will transport your taste buds to the heart of Louisiana! ๐ถ๏ธ๐๐ฆ
