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Recipe
Shrimp Creole with a Spicy Twist
Fiery Shrimp Creole: A Spicy Delight from the American South
4.7 out of 5
Indulge in the vibrant flavors of the American South with this tantalizing Shrimp Creole recipe. Bursting with a medley of spices and fresh ingredients, this dish is a true celebration of Cajun and Creole cuisine.
Metadata
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Gluten-free, Dairy-free, Low-carb, Paleo
Allergens
Shellfish
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
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1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
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2 tbsp (30ml) vegetable oil 2 tbsp (30ml) vegetable oil
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1 onion, finely chopped 1 onion, finely chopped
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1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
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2 celery stalks, finely chopped 2 celery stalks, finely chopped
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3 garlic cloves, minced 3 garlic cloves, minced
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1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
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1 cup (240ml) shrimp or vegetable broth 1 cup (240ml) shrimp or vegetable broth
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2 bay leaves 2 bay leaves
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1 tsp (5g) paprika 1 tsp (5g) paprika
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1/2 tsp (2.5g) cayenne pepper (adjust to taste) 1/2 tsp (2.5g) cayenne pepper (adjust to taste)
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1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
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1 tsp (5ml) Worcestershire sauce 1 tsp (5ml) Worcestershire sauce
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1 tsp (5ml) hot sauce (optional) 1 tsp (5ml) hot sauce (optional)
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Salt and black pepper, to taste Salt and black pepper, to taste
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Fresh thyme leaves, for garnish Fresh thyme leaves, for garnish
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Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish
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Cooked white rice, for serving Cooked white rice, for serving
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 10g, 1.5g
- Carbohydrates (total, sugars): 12g, 6g
- Protein: 25g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.Heat the vegetable oil in a large skillet over medium heat.
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2.Add the onion, bell pepper, and celery to the skillet. Sauté until the vegetables are softened, about 5 minutes.
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3.Stir in the minced garlic and cook for an additional minute.
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4.Add the diced tomatoes, shrimp or vegetable broth, bay leaves, paprika, cayenne pepper, and jalapeno pepper to the skillet. Stir well to combine.
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5.Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
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6.Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 5 minutes.
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7.Stir in the Worcestershire sauce and hot sauce (if using). Season with salt and black pepper to taste.
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8.Remove the bay leaves from the skillet.
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9.Serve the Shrimp Creole over a bed of cooked white rice.
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10.Garnish with fresh thyme leaves and chopped parsley.
Treat your ingredients with care...
- Shrimp — Make sure to use fresh shrimp for the best flavor and texture. If using frozen shrimp, thaw them completely before cooking.
- Jalapeno pepper — Adjust the amount of jalapeno pepper according to your desired level of spiciness. Remove the seeds for a milder heat.
Tips & Tricks
- For an extra kick of heat, add a few dashes of hot sauce to the dish.
- Serve the Shrimp Creole with a side of crusty bread to soak up the flavorful sauce.
- Feel free to customize the recipe by adding other seafood, such as crab or crawfish, for a seafood medley.
- If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the skillet during the last few minutes of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving advice
Serve the Shrimp Creole over a bed of fluffy white rice to soak up the delicious sauce. Garnish with fresh thyme leaves and chopped parsley for a pop of color and added freshness.
Presentation advice
Present the Shrimp Creole in a shallow bowl, allowing the vibrant colors of the dish to shine through. Place a mound of white rice in the center and spoon the shrimp and sauce around it. Garnish with a sprig of fresh thyme and a sprinkle of chopped parsley.
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