Description
A flavorful Shrimp Creole dish with robust flavors and vibrant colors, perfect for any occasion.
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 over medium heat.
- Add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until softened.
- Stir in garlic, Creole seasoning, oregano, and thyme. Cook for 1 minute.
- Add canned tomatoes, tomato paste, chicken broth, bay leaves, Worcestershire sauce, and hot sauce. Stir well.
- Bring to a simmer, cover, and let it cook for 30 minutes to 1 hour, stirring occasionally.
- Increase heat, add shrimp, and cook for 3-5 minutes until shrimp turn pink.
- Remove bay leaves, taste, and adjust seasoning as needed.
- Stir in green onions and parsley before serving over cooked rice.
Notes
For a deeper flavor, sauté the vegetables a little longer. Experiment with hot sauce based on your heat preference. Fresh herbs infuse fragrance and flavor.