Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, shrimp creole. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Shrimp Creole is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Shrimp Creole is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have shrimp creole using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Shrimp Creole:
- Prepare 1 stick butter
- Take 4 tbsp flour
- Prepare 1 cup minced onion
- Get 1 cup chopped celery
- Get 1 cup chopped multi color mini sweet peppers
- Take 1 cup halved seeded grape tomatoes
- Take 1-2 lbs peeled deveined or purged shrimp
- Take 1/3 cup marinara sauce
- Make ready to taste Worcestershire sauce
- Make ready to taste Tony Chachere's seasoning
- Take to taste Italian seasoning blend
- Make ready to taste Tabasco
- Prepare 1 cup vegetable broth (increase to 1 1/2 cup for 2lbs shrimp)
- Make ready additional veggie broth for cooking veggies and thinning roux
- Prepare cooked rice for service
- Prepare cornstarch slurry if necessary
Instructions to make Shrimp Creole:
- In a large skillet, or small Dutch oven sweat onion, peppers, and celery with vegatable broth as needed to keep moist, cook till softened
- Add butter, melt with veggies, add flour 1 tbsp at a time, thinning with veggie broth if too thick, cook till caramel color, resulting in a veggie roux
- Add Worcestershire sauce, marinara sauce, Tony Chachere's seasoning, Italian blend seasoning, 1 cup vegatable broth, cook to marry flavors and thicken consistency
- Add shrimp and tomatoes, cook till shrimp turn pink about 5-10 mins stirring constantly, if roux becomes too looose, thicken with cornstarch slurry
- Serve over cooked rice, add Tabasco sauce and additional Tony Chachere's seasoning to taste. Enjoy!
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