Yield: 4 servings
Shrimp Creole
This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don't be scared of a little heat!
Ingredients
- 2 tsp olive oil
- 1 medium onion (chopped)
- 1/2 cup green bell pepper (chopped)
- 1/2 cup celery (chopped)
- 2 cloves of garlic (minced)
- 14- ounce can of diced tomatoes
- 8 oz tomato sauce
- 1/4 teaspoon of cayenne pepper
- 1/4 tsp Cajun Seasoning such as Slap Your Mama (more or less to taste)
- 1 bay leaf
- 1 tbsp of all purpose flour (1 tsp corn starch for gluten-free)
- 2 tbsp water
- 1 lb of large shrimp (peeled and deveined)
- 2 tsp Worcestershire sauce
- 2 tsp hot sauce (to taste)
- 1 medium scallion (sliced)
- 2 tbsp fresh parsley (chopped)
- salt to taste
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Instructions
- In a large skillet heat the olive oil over medium heat.
- Add the chopped onion, green bell pepper, garlic and celery and saute until tender.
- Add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil.
- Cover and reduce heat to low and simmer 20-30 minutes.
- Make a slurry of the flour and water and stir into the tomato mixture.
- Continue cooking for another 5 minutes.
- Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture.
- Add Worcestershire sauce and hot sauce; stir together.
- Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.
- Add chopped green onion and parsley and serve.
Notes
Adapted from Deep South Dish
Nutrition
Serving: 1/4th, Calories: 211.9kcal, Carbohydrates: 17.6g, Protein: 25.8g, Fat: 4.6g, Saturated Fat: 0.7g, Cholesterol: 172mg, Sodium: 668mg, Fiber: 4.2g, Sugar: 7.8g
WW Points Plus: 5