Shrimp Creole

• Produce

  • 2 Bay leaves
  • 1 cup Bell pepper
  • 1 cup Celery
  • 4 cloves Garlic
  • 1/2 cup Green onions
  • 1 cup Onion
  • 1 tsp Thyme
  • 1 (28 ounce can Tomatoes

• Canned Goods

  • 1 cup Shrimp stock or chicken broth
  • 2 tbsp Tomato paste
  • 1/4 cup White wine or shrimp stock or chicken broth, dry

• Condiments

  • 1 tbsp Hot sauce
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tbsp Creole seasoning
  • 2 Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Other

  • 1 pound shrimp, shelled and deviened

Found on closetcooking.com

Description

Ingredients

• 2 tablespoons oil
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup bell pepper, diced
• salt to taste
• 4 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 2 tablespoons tomato paste (optional)
• 1/4 cup dry white wine or shrimp stock or chicken broth
• 1 (28 ounce) can diced tomatoes (or 4 cups diced fresh ripe tomatoes)
• 1 cup shrimp stock or chicken broth
• 1 tablespoon creole seasoning
• 2 bay leaves
• 1 tablespoon hot sauce* (or to taste)
• 1 tablespoon Worcestershire sauce
• 1 pound shrimp, shelled and deviened
• salt, pepper and cayenne to taste
• 1/2 cup green onions, sliced

Directions

• Heat the oil over medium-high heat, add the onions, celery and peppers, season with salt and cook until they are tender, about 7-10 minutes.
• Add the garlic, thyme and tomato paste and saute until fragrant, about a minute.
• Add the wine and deglaze the pan.
• Add the tomatoes, stock, creole seasoning bay leaves, hot sauce and Worcestershire sauce, bring to a boil, reduce the heat and simmer until thickened, about 30 minutes, stirring occasionally.
• Add the shrimp and simmer until cooked, about 2-3 minutes.
• Season with salt, pepper and cayenne to taste, remove from heat and serve over rice topped with the green onions.

Nutrition