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  • Creole Shrimp

Creole Shrimp

Posted on Oct 30th, 2009
by Brooke
Categories:
  • Fish & Seafood
  • Sauces & Spices

Creole Seasoning:

  • 2 Bay leaves
  • 1 tsp paprika
  • ¾ tsp each: basil and thyme
  • ½ tsp each: pepper (both black & white), cayenne pepper, oregano

Mix well. Note that when cooking, its important to remove the leaves before serving.

Creole Sauce:

  • 1 large onion, chopped
  • 3 Tbs olive oil
  • 3 garlic cloves, minced
  • 1 cans whole tomatoes, with juice
  • 6oz can tomato paste
  • 1 c dry red wine
  • 1 Tbs sugar
  • red pepper flakes to taste (recommend 1 tsp)
  • 2 tsp oregano
  • 1 bay leaf
  1. In large skillet, saute the onion in oil until soft. Add garlic and cook, stirring 1 min more.
  2. Add remainig ingredients with salt & pepper to taste. Simmer, stirring occasionally for 45 min or until thick
  3. Discard the bay leaf, puree sauce until smooth. Can be prepared up to 2 days earlier and chilled.

Shrimp Mix:

  • 1 onion, chopped
  • 1 celery stalk, chopped
  • ½ each red & green pepper, sliced
  • 2 garlic cloves, minced
  • 2 cans tomatoes
  • 1½ lb shrimp, shelled
  • 2c creole sauce (see above)
  • 4½ tsp creole seasoning (see above)
  1. cook vegetables over moderate heat until soft, stir frequently
  2. Add garlic, cook 1 min more. Add seasoning, stir and cook 1 min
  3. Add tomatoes and sauce. Simmer 30 min, stirring occasionally.
  4. Add shrimp. Simmer 3 min, stir until cooked through (they’ll be pink)

Serve over rice or cooked noodles. Garnish with fresh parsley.

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Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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