Shrimp Creole

Shrimp Creole

I love the spicy flavor and substance in Shrimp Creole.  I have been making this dish since 1993!  I have made this for many people, including my Parents, Sister and Erick.  Everyone loves it.  If you don't like shrimp, you could substitute fish or chicken instead.  For you Veg Heads...it is also very good without any meat or fish.  If you like it spicier, like me, you can add more heat by adding 1 chopped jalapeno.  This is sooo good and only takes about 30-45 minutes to prepare.  Whenever I make this I think to myself "why don't I make this more often, this is sooo good."

Shrimp Creole adapted from Lunds & Byerly's Shrimp Creole

Ingredients:

• 1 Pound Medium Shrimp (28 count, shelled and deveined)




Vegetables Sauteing


• 4 Tablespoons Olive Oil
• 1 Medium Onion Chopped (2 Cups)
• 1 Cup Chopped Green Peppers (I was out, so I used Red Peppers instead)
• 1 Cup Chopped Celery
• 2 cloves garlic minced
• 2 -- 28 ounce cans of whole tomatoes (I use San Marazano), undrained and chopped
• 2 Bay Leaves
• 1 Tablespoon  Paprika
• 1 Teaspoon Hot Paprika
• 1/2 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Red Pepper Flakes
• 1/2 Teaspoon Fresh Cracked Pepper
• 1 Teaspoon Salt
• 1 diced Jalapeno (optional)
• 1/2 Teaspoon Hot Sauce (optional)
• 2 Cups Uncooked rice, cooked
• Fresh Parsley

Directions

• Saute olive oil, onion, green pepper, celery, jalapeno (optional), and garlic for 5 minutes, stir occasionally,
• Stir in tomatoes, bay leaf, paprika, cayenne and salt
• Simmer 15 minutes and stir in shrimp (I cut shrimp in half the long way so they are more "bite size")
• Continue to simmer until shrimp turn white and are cooked through (about 4 minutes).
• Discard Bay Leaf and taste for additional seasoning (i.e. hot sauce? more cayenne? Salt? Pepper?)
• Spoon Shrimp Creole over cooked rice and top with parsley
• It will be kinda soupy and very satisfying

Finished Shrimp Creole