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 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.
- 1 lb peeled shrimp (thawed if frozen)
- 2 cups rice
- 3 tablespoons oil (butter, or margarine)
- 1 Medium onion (diced)
- 6 cloves garlic (minced)
- 2 green bell peppers (diced)
- 1 cup celery (diced)
- 2 cans 14 1/2 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
- 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.
Until next time, happy eating.