Shrimp Creole II

Shrimp Creole II
Shrimp Creole II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CREOLE SEASONING

  • 2

    teaspoon paprika

  • 1

    teaspoon garlic powder

  • 1/2

    teaspoon Salt

  • 1/4

    teaspoon dried thyme

  • 1/4

    teaspoon dried basil

  • 1/4

    teaspoon pepper

  • 1/8

    teaspoon cayenne pepper

  • SHRIMP

  • 3

    tablespoon vegetable oil

  • 2

    tablespoon all purpose flour

  • 1

    onion; chopped fine

  • 1

    green bell pepper; chopped fine

  • 2

    celery ribs; chopped fine

  • salt and pepper

  • 1/2

    cup dry white wine

  • 14.5 ounces can diced tomatoes

  • 1/4

    cup Water

  • 1

    tablespoon Worcestershire sauce

  • 1

    teaspoon sugar

  • 2

    pound large shrimp (24 to 30 per pound); peeled, deveined

  • 2

    tablespoon lemon juice

  • 2

    tablespoon fresh parsley; chopped

  • 2

    scallions; sliced thin

Directions

For the creole seasoning: Combine all ingredients in bowl and set aside. For the shrimp: Heat oil in Dutch oven over medium heat until shimmering. Add flour and cook, stirring constantly, until light brown, 3 to 5 minutes. Add onion, pepper, celery, and 1/2 teaspoon salt and cook, stirring often, until vegetables are softened and beginning to brown, 10 to 12 minutes, scraping up any browned bits. Stir in Creole seasoning and cook until fragrant, about 30 seconds. Add wine and cook until nearly evaporated, 4 to 6 minutes, scraping up any browned bits. Add tomatoes and their juice, water, Worcestershire, and sugar. Bring to boil, reduce heat to low, and simmer, covered and stirring occasionally, until slightly thickened, about 30 minutes. Add shrimp, increase heat to medium, and return to simmer. Cook until shrimp are opaque and just cooked through, 5 to 7 minutes. Stir in lemon juice and parsley. Season with salt and pepper to taste, sprinkle with scallions, and serve.

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