Tuesday, July 18, 2017
Easy Shrimp Creole
Easy Shrimp Creole 2 to 2.5 lbs raw shrimp 3 tablespoons vegetable oil 1 yellow onion, chopped 1 medium bell pepper, chopped 1 stalk of celery, chopped 3 garlic cloves, minced 28 oz canned, diced tomatoes 1 cup chicken broth 1 to 2 tablespoons of Zatarain’s Creole Seasoning dash of hot sauce diced green onion for garnish Peel and devein shrimp. In a large dutch oven, heat vegetable oil over medium heat. Add onion, bell pepper, and celery and saute until onions are translucent. Add garlic and saute 30 to 45 seconds, being cautious to not burn it. Stir in tomatoes with juice and chicken broth. Bring to a simmer and season with Zatarain’s Creole Seasoning and hot sauce. One tablespoon of creole seasoning should be fine for people who don’t like any heat, but I prefer 2. (If you choose to use another seasoning, be cautious about the salt. Different seasonings have different amounts of salt in them.) Add shrimp and cook until shrimp and pink and cooked through. Serve over hot white rice. Garnish with chopped green onions.