Saturday, May 30, 2015

Shrimp Creole [Re-post]

Today was shrimp day at the house. Dear sister spent the day and we made Spring Rolls for lunch and Shrimp Creole for dinner. When I originally posted the Shrimp Creole recipe the camera battery died and I did not get a photo of the finished dish. So I decided to photograph the finished plate today. Now you can see how delicious looking it is. This is really a tasty dish. Probably the easiest and maybe the healthiest of all our Cajun family recipes. I hope you will give it a try some day soon.

Shrimp Creole
Serves 4


1 Tbsp. olive oil
1 large onion, chopped
2 stalks celery, chopped
28 oz. can whole tomatoes, crushed or diced
3/4 tsp. Kosher salt, or to taste
1/4 tsp. Black pepper, or to taste
1/8 tsp. Red pepper flakes, or to taste
1/2 tsp. Cajun seasoning, or to taste
2 clove garlic, minced
5 sprigs parsley, chopped
2 sprigs thyme, leaves only
1 bay leaf
3 lbs. shrimp


Peel and devein the shrimp. Heat oil in saucepan, add onion and brown. Add tomatoes with juice and celery; cook 10 minutes, stirring thoroughly. Add all other ingredients except shrimp. Cook 10 min, then add shrimp. Cook 20 - 30 min. longer or until shrimp are cooked adding a little water if necessary. Cook covered on a low fire, stirring occasionally. Serve over steamed rice.

For more about this recipe including step by step photos, 
check out the original post [Here].

Linking to:
The Tumbleweed Contessa: What'd You do This Weekend?

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