Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 tbsp. olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/2 tsp. cayenne pepper
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- 4 cups cooked white rice
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion, green bell pepper, and celery. Cook for 5 minutes or until the vegetables are tender.
3. Add the garlic and cook for 1 minute.
4. Add the diced tomatoes, tomato sauce, paprika, thyme, oregano, cayenne pepper, salt, black pepper, and bay leaf. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
6. Add the shrimp to the skillet and cook for 5 minutes or until the shrimp are pink and cooked through.
7. Remove the bay leaf and stir in the chopped parsley.
8. Serve the shrimp creole over cooked white rice.
30 minutes
Temperature: Medium-high heat
Serving size: 4
Nutritional information:
- Calories: 345
- Fat: 6g
- Carbohydrates: 51g
- Protein: 22g
- Fiber: 4g
- Sugar: 8g
- Sodium: 800mg
Substitutions for ingredients:
- You can use diced canned tomatoes with green chilies for a spicier version.
- You can use fresh thyme and oregano instead of dried.
Variations:
- Add sliced andouille sausage for a heartier dish.
- Use chicken instead of shrimp for a different protein option.
- Add okra for a traditional creole ingredient.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Use a large skillet to accommodate all the ingredients.
- Adjust the cayenne pepper to your desired level of spiciness.
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 skillet over medium heat until heated through.
Presentation ideas:
- Serve the shrimp creole in a large bowl with a scoop of white rice in the center.
Garnishes:
- Sprinkle chopped parsley or green onions on top for a pop of color.
Pairings:
- Serve with a side of garlic bread or cornbread.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans.
- A side salad with a vinaigrette dressing.
Troubleshooting advice:
- If the creole is too thick, add a splash of chicken or vegetable broth to thin it out.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illnesses.
Food history:
- Creole cuisine originated in Louisiana and is a blend of French, Spanish, African, and Native American influences.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the shrimp creole family-style in a large bowl or on individual plates.
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Region: Louisiana