South Louisiana Shrimp Creole
Make a classic Shrimp Creole with this simple recipe. Full of bold flavors and easy to customize. Ideal for a quick and tasty dinner.
Ingredients
- 1 teaspoon lemon zest
- 1 pound raw shrimp peeled and deveined
- 1 teaspoon onion powder
- 1 14.5- ounce can stewed tomatoes see notes
- 1 teaspoon Louisiana hot sauce
- salt black pepper, and cayenne pepper to taste
- 3 tablespoons butter or oil
- 1 green bell pepper chopped
- 3 garlic cloves minced
- 1 1/2 cups tomato sauce
- 1 teaspoon parsley flakes
- 1 dried bay leaf
- 1 onion chopped
- 2 celery ribs chopped
- 1/2 teaspoon paprika
- 1/4 cup chicken broth gluten free
- rice or cauliflower rice for serving
- additional salt black pepper, and cayenne pepper to taste, optional
Instructions
- Season the shrimp with lemon zest, paprika, parsley flakes, hot sauce, onion powder, and a bit of salt, black pepper, and cayenne pepper. Cover and refrigerate.
- In a skillet, heat the butter or oil over medium heat. Add the onion, bell pepper, and celery, cooking until browned.
- Add the garlic and cook for another minute.
- Stir in the stewed tomatoes, tomato sauce, broth, and bay leaf. Reduce heat to low and simmer for 20 to 30 minutes, stirring often until the sauce turns dark crimson.
- Add the seasoned shrimp to the skillet. Cook for an additional 7 to 10 minutes, stirring often, until the shrimp turn opaque and are well incorporated into the sauce. Ensure shrimp reach an internal temperature of 145°F.
- Serve with rice or cauliflower rice.