Shrimp Creole
Shrimp Creole

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, shrimp creole. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Shrimp Creole is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Shrimp Creole is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have shrimp creole using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Shrimp Creole:
  1. Make ready 1 stick butter
  2. Make ready 4 tbsp flour
  3. Make ready 1 cup minced onion
  4. Prepare 1 cup chopped celery
  5. Prepare 1 cup chopped multi color mini sweet peppers
  6. Get 1 cup halved seeded grape tomatoes
  7. Take 1-2 lbs peeled deveined or purged shrimp
  8. Prepare 1/3 cup marinara sauce
  9. Get to taste Worcestershire sauce
  10. Take to taste Tony Chachere's seasoning
  11. Prepare to taste Italian seasoning blend
  12. Get to taste Tabasco
  13. Make ready 1 cup vegetable broth (increase to 1 1/2 cup for 2lbs shrimp)
  14. Get additional veggie broth for cooking veggies and thinning roux
  15. Make ready cooked rice for service
  16. Get cornstarch slurry if necessary

Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. In a Dutch oven, cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings.

Instructions to make Shrimp Creole:
  1. In a large skillet, or small Dutch oven sweat onion, peppers, and celery with vegatable broth as needed to keep moist, cook till softened
  2. Add butter, melt with veggies, add flour 1 tbsp at a time, thinning with veggie broth if too thick, cook till caramel color, resulting in a veggie roux
  3. Add Worcestershire sauce, marinara sauce, Tony Chachere's seasoning, Italian blend seasoning, 1 cup vegatable broth, cook to marry flavors and thicken consistency
  4. Add shrimp and tomatoes, cook till shrimp turn pink about 5-10 mins stirring constantly, if roux becomes too looose, thicken with cornstarch slurry
  5. Serve over cooked rice, add Tabasco sauce and additional Tony Chachere's seasoning to taste. Enjoy!

In a Dutch oven, cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Place shrimp on top of liquid in pot. Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. Add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center.

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