Shrimp Creole

Classic Louisiana dish.

Shrimp Creole
Shrimp Creole

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

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.

Directions

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.}

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