Shrimp Creole
Shrimp Creole is a comforting dish featuring Gulf shrimp, tomatoes, bell peppers, celery, and a blend of spices. Quick and satisfying, it's served over rice for a taste of New Orleans at home.
- 2 lbs peeled deveined Gulf shrimp
- 1 green bell pepper chopped
- 4 celery stalks chopped
- ½ purple onion chopped
- 1 tsp garlic chopped
- 1 12 oz can diced tomatoes
- 1 10 oz can tomato paste
- 1 12 oz can chicken broth (low sodium)
- 2 tbsp olive oil
- 1 tsp butter
- 2 tsp Worcestershire sauce
- Tabasco sauce to taste
- Salt to taste
- Pepper to taste
- Parsley for garnish
Heat olive oil and butter in a skillet over low heat. Add chopped bell pepper, celery, onion, and garlic. Sauté for 5-7 minutes, until softened and fragrant.
Stir in diced tomatoes and cook for 2-3 minutes, letting the tomatoes break down and mix with the veggies.
Mix tomato paste and chicken broth in a bowl, then pour into the pan. Add an extra can of water using the empty tomato paste can. Simmer for 5 minutes.
Add Worcestershire sauce, Tabasco, salt, and pepper. Stir, then taste and adjust the seasonings as needed.
Add shrimp to the skillet, stir gently, and cover. Simmer for about 10 minutes until shrimp are pink and cooked through.
Stir in fresh parsley and adjust seasoning if necessary (more salt, pepper, or Tabasco).