Shrimp Creole. Shrimp creole is a dish of Louisiana Creole origin (French and Spanish heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the "holy trinity" of onion, celery and bell pepper, spiced with hot pepper sauce or cayenne-based seasoning. I've tried shrimp Creole recipes in the past and they never tasted quite right. This was the taste I've never Nutritional Information.
Shrimp Creole - A comforting plate of goodness with succulent shrimp simmered in a perfectly seasoned tomato sauce.. New Orleans Native Charlie Andrews, demonstrates on how to make his delicious and flavorful Shrimp Creole. This dish is a local New Orleans Favorite!!!! You can have Shrimp Creole using 16 ingredients and 5 steps. Here is how you cook it.
Ingredients of Shrimp Creole
- Prepare 1 stick of butter.
- Prepare 4 tbsp of flour.
- It's 1 cup of minced onion.
- You need 1 cup of chopped celery.
- Prepare 1 cup of chopped multi color mini sweet peppers.
- Prepare 1 cup of halved seeded grape tomatoes.
- It's 1-2 lbs of peeled deveined or purged shrimp.
- Prepare 1/3 cup of marinara sauce.
- You need to taste of Worcestershire sauce.
- It's to taste of Tony Chachere's seasoning.
- It's to taste of Italian seasoning blend.
- Prepare to taste of Tabasco.
- Prepare 1 cup of vegetable broth (increase to 1 1/2 cup for 2lbs shrimp).
- You need of additional veggie broth for cooking veggies and thinning roux.
- You need of cooked rice for service.
- It's of cornstarch slurry if necessary.
Shrimp Creole is a dish of Louisiana Creole origin and has a tomato base. There's another famous New Orleans dish called Shrimp Etouffee which it shouldn't be confused with because that dish has a. Shrimp Creole is a Louisiana style dish made with green bell pepper, sweet onion, celery, garlic and shrimp all simmered in a tomato base seasoned with creole seasoning and a splash of Tabasco. This shrimp Creole is a classic Louisiana dish, made with a tomato-based Creole sauce with the The Creole sauce is a thickened mixture of tomato sauce, chopped vegetables, garlic, and spices.
Shrimp Creole step by step
- In a large skillet, or small Dutch oven sweat onion, peppers, and celery with vegatable broth as needed to keep moist, cook till softened.
- 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.
- Add Worcestershire sauce, marinara sauce, Tony Chachere's seasoning, Italian blend seasoning, 1 cup vegatable broth, cook to marry flavors and thicken consistency.
- Add shrimp and tomatoes, cook till shrimp turn pink about 5-10 mins stirring constantly, if roux becomes too looose, thicken with cornstarch slurry.
- Serve over cooked rice, add Tabasco sauce and additional Tony Chachere's seasoning to taste. Enjoy!.
Shrimp Creole is near the top of the list. Why would I want to include this dish? Everyone has a recipe for it. A lot of restaurants, even outside of Louisiana serve it. Why in the hell do I even want to bother?