Description
A delicious recipe for Creole shrimp served over rice or with crusty bread.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 14 ounce can diced tomatoes
- 1 cup seafood stock
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced
- 1 teaspoon hot sauce
- Salt to taste
- Black pepper to taste
Instructions
- Heat the olive oil in a heavy pot or Dutch oven over medium heat.
- Add the chopped onion, bell pepper, and celery and cook until softened, about 5 minutes.
- Stir in the minced garlic, tomato paste, smoked paprika, dried thyme, and cayenne pepper and cook for 2 minutes.
- Add the bay leaf, diced tomatoes (with their juices), and seafood stock; bring to a simmer.
- Reduce heat to low, cover, and let the sauce simmer gently for 30 minutes to develop depth of flavor.
- Season the sauce with salt, black pepper, and hot sauce, adjusting to taste.
- Add the peeled and deveined shrimp and cook until they turn pink and opaque, about 4 to 5 minutes.
- Remove and discard the bay leaf, then stir in the chopped parsley and sliced green onions.
- Serve the Creole shrimp over steamed rice or with crusty bread.
Notes
- This dish can be enhanced with additional spices as per taste.
- Pairs well with crusty bread or over rice.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg