Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 cup chicken broth
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. olive oil
- 2 cups cooked white rice
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion, green and red bell peppers, and garlic. Cook until the vegetables are tender, stirring occasionally, about 5 minutes.
3. Add the diced tomatoes, tomato sauce, chicken broth, thyme, oregano, paprika, cayenne pepper, salt, and black pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
5. Add the shrimp to the pot and cook until they are pink and cooked through, about 5 minutes.
6. Serve the shrimp creole over cooked white rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 8g
- Carbohydrates: 35g
- Protein: 26g
- Sodium: 1140mg
- Fiber: 4g
- Sugar: 9g
Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- You can use fresh or canned diced tomatoes.
Variations:
- Add sliced andouille sausage for a spicy and flavorful addition.
- Use chicken instead of shrimp for a different protein option.
- Add okra for a traditional creole touch.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Adjust the cayenne pepper to your desired level of spiciness.
- Use a slotted spoon to serve the shrimp creole over rice to avoid excess liquid on the plate.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the shrimp creole in a pot over medium heat until heated through.
Presentation ideas:
- Serve the shrimp creole in a large serving dish with a side of white rice.
- Garnish with chopped fresh parsley or green onions.
Garnishes:
- Chopped fresh parsley or green onions
Pairings:
- Serve with a side of garlic bread or cornbread.
Suggested side dishes:
- Garlic bread or cornbread
Troubleshooting advice:
- If the shrimp creole is too spicy, add a dollop of sour cream or plain Greek yogurt to cool it down.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illness.
Food history:
- Creole cuisine is a blend of French, Spanish, African, and Native American influences that developed in Louisiana.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the shrimp creole over cooked white rice.
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Region: Louisiana