Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, shrimp creole. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Shrimp Creole is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Shrimp Creole is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have shrimp creole using 16 ingredients and 5 steps. Here is how you cook it.
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The ingredients needed to make Shrimp Creole:
- Get 1 stick butter
- Take 4 tbsp flour
- Get 1 cup minced onion
- Take 1 cup chopped celery
- Prepare 1 cup chopped multi color mini sweet peppers
- Prepare 1 cup halved seeded grape tomatoes
- Get 1-2 lbs peeled deveined or purged shrimp
- Make ready 1/3 cup marinara sauce
- Get to taste Worcestershire sauce
- Make ready to taste Tony Chachere's seasoning
- Prepare to taste Italian seasoning blend
- Prepare to taste Tabasco
- Get 1 cup vegetable broth (increase to 1 1/2 cup for 2lbs shrimp)
- Prepare additional veggie broth for cooking veggies and thinning roux
- Make ready cooked rice for service
- Prepare cornstarch slurry if necessary
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Steps to make Shrimp Creole:
- 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!
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