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
2tspolive oil
1medium onion(chopped)
1/2cupgreen bell pepper(chopped)
1/2cupcelery(chopped)
2clovesof garlic(minced)
14-ouncecan of diced tomatoes
8oztomato sauce
1/4teaspoonof cayenne pepper
1/4tspCajun Seasoning such as Slap Your Mama(more or less to taste)
1bay leaf
1tbspof all purpose flour(1 tsp corn starch for gluten-free)
2tbspwater
1lbof large shrimp(peeled and deveined)
2tspWorcestershire sauce
2tsphot sauce(to taste)
1medium scallion(sliced)
2tbspfresh 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.