I seem to be posting quite a few quick weeknight meals lately. But, I am not hearing any complaints so I figure there are plenty of other people who are looking for fast, easy and healthy meals to prepare. This Shrimp Creole definitely fits the bill. And, is pretty darn delicious if I do say so myself.
You’d think this recipe came from my brother who used to be a chef in New Orleans. But, nope, this is one of Ma’am’s. We enjoyed Cajun and Creole cuisine long before Mike ever moved there. Maybe that was part of the reason he went.
There isn’t much to say about this recipe that isn’t in the recipe. Chop up the veggies, sauté them, throw in canned tomatoes and shrimp then serve over rice (or quinoa or couscous or whatever suits your fancy). Have hot sauce on the side for those that like it “kicked up” and you can please just about everyone.
I hesitate to say this is a Gluten-Free recipe. Obviously it is gluten and dairy free (if you don’t use the butter), but I think it is hyperbole to label every single recipe that shouldn’t contain gluten in the first place as gluten-free. It’s like the “Fat Free Orange Juice” I have seen on store shelves. Marketers just latch on to a term and label everything with the latest trend even if the label doesn’t really make sense.
Until next time, happy eating.