Description
A comforting and flavorful shrimp creole recipe featuring shrimp in a rich tomato-based sauce with the ‘holy trinity’ of vegetables.
Ingredients
- 2 pounds large or jumbo shrimp, peeled and deveined
- 3 tablespoons vegetable oil
- 1 large yellow onion, finely diced
- 1 large green bell pepper, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 28 ounces canned diced tomatoes, undrained
- 6 ounces tomato paste
- 1 cup chicken broth
- 2 tablespoons Creole seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 1-2 teaspoons hot sauce, or to taste
- 1 tablespoon Worcestershire sauce
- ¼ cup green onions, chopped, for garnish
- ¼ cup fresh parsley, chopped, for garnish
- Cooked rice, for serving
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the diced yellow onion, green bell pepper, and celery, and sauté for 5-7 minutes until softened.
- Stir in the minced garlic, Creole seasoning, dried oregano, and dried thyme, cooking for an additional minute.
- Pour in the undrained canned diced tomatoes and stir in the tomato paste.
- Add the chicken broth, bay leaves, Worcestershire sauce, and hot sauce, stirring well.
- Bring the mixture to a simmer, then reduce the heat to low and cover. Let it simmer for 30 to 60 minutes.
- Raise the heat back to medium and add the shrimp, cooking for 3-5 minutes until pink and opaque.
- Remove the bay leaves and adjust seasoning if needed. Stir in the chopped green onions and parsley.
Notes
Serve hot over rice and garnish with green onions and parsley for added freshness.
