Shrimp Creole

By jgauthier31

Classic Louisiana dish.

Ingredients

• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 4 stalks of celery, thinly chopped
• 1 green bell pepper, petite chopped
• 3 cloves of garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme leaves
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 1/2 to 1 jalapeno or Serrano chili, finely chopped
• 1 can 28 oz. diced tomatoes, drained
• 1/2 cup clam juice, fish stock or white wine
• 1 tbsp Worcestershire sauce
• 1/2 cup finely chopped fresh parsley {Curly has the best flavor}
• Zest of one lemon
• 1 lb shrimp, cooked, peeled with tails off.

Details

Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

In a skillet, heat oil over medium heat. Add onions, celery, and green pepper and cook, stirring, until softened. Ad garlic, oregano, thyme, salt, pepper, & Jalapeno or Serrano chili peeper to a boil. Turn heat to a simmer and add shrimp, parsley and lemon zest. Stir thoroughly and heat until shrimp is hot. Serve immediately over hot cooked long grain rice.

{Remove pot from heat because if the shrimp sit longer on the heat, they will turn chewy and tough.}