Shrimp Creole is a Weeknight Fast, Delicious and Healthy Meal

If you need a quick and healthy weeknight dinner, try this amazingly simple Shrimp Creole recipe. The rice will probably take longer to cook.

You'd think this recipe came from my brother who used to be a chef in New Orleans. Nope, this is one of Ma'am's. We enjoyed Cajun and Creole cuisine long before Michael 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 and heat it up. Serve over rice, quinoa, couscous, pasta, potatoes or whatever suites your fancy.

Have hot sauce on the side for those that like it "kicked up" and you can please just about everyone.

Creole versus Cajun

Both cajun and creole cuisines originated in Louisiana, particularly around the area of New Orleans.

Creole recipes developed in and around the city itself and have a wide range of influences including Caribbean and African.

Cajun recipes generally developed outside of the city in the surrounding bayou areas and have a more French influence (from the French Canadian Acadians that migrated to the area).

Creole recipes use more herbal seasonings (thyme, parsley, oregano, rosemary) and often include tomatoes and tomato products while Cajun recipes usually use a variety of ground peppers (black, red and white) and don't use tomatoes.

Recipe

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Ingredients

 

• 1 pound peeled shrimp (thawed if frozen)
• 3 tablespoons oil, butter, or margarine
• 1 mediu, onion (diced)
• 6 cloves garlic (minced)
• 2 green bell peppers (diced)
• 1 cup celery (diced)
• 2 cans 14 ½ ounce diced tomatoes
• 1 cup water
• 2 tablespoons fresh parsley (chopped)
• salt and pepper (black or red) (to taste)
• Tabasco or other Louisiana hot sauce (optional)

Instructions

 

• Thaw shrimp, if necessary. Keep shrimp in refrigerator until ready to add to vegetable mixture. Chop vegetables and start cooking rice according to package directions.
• Heat butter, margarine or oil in skillet. Sauté onion, garlic, green pepper and celery. Add tomatoes, water and spices; simmer 10 minutes. Add more water if needed.
• Add shrimp and bring to a boil. Reduce to simmer and cook 5 minutes stirring occasionally. Add salt and pepper to taste.
• Serve over rice. Put a bottle of Tabasco or other Louisiana hot sauce on the table and let diners help themselves.

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Until next time, happy eating.
~Audrey