Shrimp Creole
Shrimp Creole

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, shrimp creole. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Free UK Delivery on Eligible Orders. Get Your Sporting Gear Updated Now! Similar to Shrimp Étouffée, but with a tomato based sauce, this saucy Shrimp Creole will transport you to the balcony-lined streets of New Orleans. Note that this dish has kick—if you're not a fan.

Shrimp Creole is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Shrimp Creole is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have shrimp creole using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Shrimp Creole:
  1. Prepare 2 lb medium shrimp
  2. Get 1/4 cup butter
  3. Take 1 1/2 cup chopped onions (3 medium onions)
  4. Make ready 2 cup chopped green bell peppers (2 medium)
  5. Prepare 1 cup chopped celery (2 stalks)
  6. Prepare 2 clove garlic, finely chopped
  7. Get 1 cup water
  8. Get 2 tsp chopped fresh parsley
  9. Make ready 1 1/2 tsp salt
  10. Take 1/4 tsp Cayenne pepper
  11. Make ready 2 dried bay leaves
  12. Get 1 can (15 oz) tomato sauce
  13. Take 6 cup hot cooked rice
  14. Make ready 1 packages chorizo

Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. In a Dutch oven, cook and stir onion, celery, green pepper and garlic in butter until onion is tender.

Instructions to make Shrimp Creole:
  1. Peel and devein shrimp. Cover and refrigerate.
  2. In 3 quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally until onions are tender. Cook chorizo separately and remove grease.
  3. Stir in remaining ingredients EXCEPT rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
  4. Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

Bring to a boil, stirring frequently. In a Dutch oven, cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Place shrimp on top of liquid in pot. Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux.

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