Make Rice

Prep Veggies (above or leftovers from fridge)

Create the Creole:

Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.

In a medium sauce pot over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Add the onion, celery, bell pepper, and tomato paste, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add the tomatoes, Creole spice blend, bay leaf, Worcestershire sauce, ½ cup water, and as much cayenne as you like. Bring to a boil, reduce to a simmer, cover, and cook until the sauce is slightly thickened and the vegetables are just tender, 3 to 5 minutes. Add the shrimp and cook until firm and cooked through, 2 to 3 minutes. Remove from the heat, discard the bay leaf, and season to taste with salt and pepper. When the shrimp Creole is almost done, prepare the scallion garnish.

personal/recipes/shrimp_creole.txt · Last modified: 10.19.2017 23:25 by nyeates1
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