Shrimp Creole

5 from 1 ratings

This traditional Creole favorite is quicky, easy, healthy and a great way to warm up from the inside as the winter continues to chill us from the outside. And with Mardi Gras around the corner, it's never to early to start planning for Fat Tuesday fare.

Servings

servings

Ingredients

1 1/2 pound fresh shrimp, peeled and deveined
2 tablespoon olive oil
1/2 large yellow onion, diced
4 cloves garlic, minced
1 small green pepper, cored, seeded and diced into pieces the same size as the onion
1 cup diced tomatoes
3/4 cup white wine
2 tablespoon fresh basil, cut into ribbons
2 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 tablespoon worcestershire sauce
1 tablespoon hot sauce
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 bay leaf
2 tablespoon heavy cream (optional)
4 cup white or brown rice, to accompany

Directions

1. Heat the oil in a heavy skillet. Add the onions, garlic and green pepper, bay leaf and spices. Cook over medium heat until soft, about 5 minutes.2. Add the wine, and scrape the bottom of the pan to remove any bits. Add the tomatoes and bring to a boil. Reduce heat and simmer about 20 minutes until some of the liquid has been reduced.3. Once the liquid has reduced, add the shrimp and cover and let cook about 5-7 minutes until the shrimp are all cooked (this shouldn't take long). Stir in the cream and add the basil and parsley at the end, right before you serve it. Serve atop rice.