Shrimp Creole
Description
This Creole main features Fresh shrimp, heads off, Water, Vegetable oil, Med. yellow onions. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Directions
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Peel and devein the shrimp.
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Place the shrimp heads (if you have them) and peels in a small saucepan and add the water.
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Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes.
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Strain and discard the heads and peels; reserve the liquid as shrimp stock.
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Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat.
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Add the onions, peppers, and celery and sauté, stirring often, until the vegetables are very soft, about 45 minutes.
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Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to a simmer.
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Reduce heat to medium and simmer for 2 hours, stirring occasionally. This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (the sauce is often better after sitting a couple of days).
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When you are ready to serve, return the sauce to a simmer and add the shrimp.
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Cook until the shrimp turn pink, 5-7 minutes.
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Stir in the green onions and parsley and let cook for 1 minute more.
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Serve on flat plates over beds of rice.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 665kcal
- % Daily Value *
- Total Fat 28.5 gg44%
- Saturated Fat 4.2 gg22%
- Cholesterol 230 mgmg77%
- Sodium 7032 mgmg293%
- Total Carbohydrate 85 gg29%
- Dietary Fiber 28 gg113%
- Sugars 12.2 gg
- Protein 40.4 gg81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
shrimp, creole, cajun, seafood, main course, gluten free, tomato, bell pepper, celery, onion, thyme, basil, bay leaf, shrimp stock, simmered, rice
