Aw Shucks Shrimp Creole

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by Karla Coe-Specker

wfaa.com

Posted on July 7, 2014 at 12:25 PM

 Serves 4

1/2 yellow onion chopped

1 medium green pepper chopped

2 stalks celery chopped

4 tablespoons vegetable oil

4 cloves of garlic minced

10oz can stewed tomatoes

6oz can tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 bay leaf

2 tablespoon Cajun seasoning (see recipe below)

Louisiana hot sauce

1 lb of medium shrimp, pealed and deveined

White rice

 

    Cajun Seasoning

2 tablespoons of paprika

2 tablespoons of onion powder


1 teaspoon of ground white pepper


1 teaspoon of ground black pepper


1 teaspoon of cayenne pepper


1 teaspoon of dried thyme


1 teaspoon of dried oregano

1/2 teaspoon of salt


1/2 teaspoon of celery seed 


1 pinch of garlic powder

 

Let’s Cook

  • Heat 2 tablespoons of the oil in a 2 quart saucepan over medium heat
  • Add the onion, celery and green peeper, cook till tender
  • Stir in tomatoes, tomato paste, thyme, garlic, bay leaf and 1 tablespoon of Cajun seasoning
  • Bring to low simmer for 15 minutes
  • Preheat a skillet with 2 tablespoons of oil over medium high heat
  • In a stainless bowl combine the shrimp with 1 tablespoon of Cajun seasoning
  • Pour the shrimp into the heated skillet and stir for about 3 minutes
  • Add the mostly cooked shrimp to the simmering creole mix and simmer an additional 5 minutes
  • Serve over cooked white rice

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