SPICY SHRIMP CREOLE
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This shrimp creole is a great dish for guests or family. We like it over rice. Shrimp Creole is easy to prepare and a quick recipe for a busy times when you need something fast. You could double this recipe. It keeps well refrigerated for a couple of days. You could also cut the recipe in half if you need to do so. This shrimp creole is delicious and your family will love this recipe.
Shrimp creole is a spicy Southern dish your family will love.
1 pound fresh or frozen shrimp, peeled and deveined 1 cup onion, chopped 1 cup green pepper, chopped 1 cup celery, chopped 4 tablespoons oil 1 (14.5) ounce can diced tomatoes 1 (8 ounce) can tomato sauce 1 (4 ounce) can green chilis, drained 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon minced garlic 1/2 teaspoon Cajun seasoning 1 tablespoon Worcestershire sauce 1 teaspoon chili powder 2 bay leaves Several drops hot sauce Cook onion, celery and green pepper in the oil until start to brown. Add diced tomatoes, tomato sauce, green chilis, salt, pepper, garlic, Cajun seasoning, Worcestershire sauce, chili powder, bay leave and hot sauce. Simmer for about 30 minutes. Add shrimp to the skillet and cook another six to eight minutes until shrimp are done. Remove bay leaves. Serves 6. Enjoy!
Spicy Shrimp Creole
This easy dish is one your family will love. Great for a busy night and the flavors are amazing.
Servings: 6 servings
Ingredients
- 1 pound fresh or frozen shrimp peeled and deveined
- 1 cup onion chopped
- 1 cup green pepper chopped
- 1 cup celery chopped
- 4 tablespoons oil
- 1 14.5 ounce can diced tomatoes
- 1 (8 ounccan tomato sauce
- 1 (4 ounccan green chilis drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon minced garlic
- 1/2 teaspoon Cajun seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 2 bay leaves
- Several drops hot sauce
Instructions
- Cook onion, celery and green pepper in the oil until start to brown. Add diced tomatoes, tomato sauce, green chilis, salt, pepper, garlic, Cajun seasoning, Worcestershire sauce, chili powder, bay leave and hot sauce. Simmer for about 30 minutes.
- Add shrimp to the skillet and cook another six to eight minutes until shrimp are done. Remove bay leaves.
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This looks so good but sadly my system can’t handle all that heat. Could this recipe be accomplished using mild(er) ingredients in place of the hot ones? Thanks.
You can omit the green chiles, the chili powder, the cajun seasoning and the hot sauce and add instead paprika to taste about 1 1/2 tsp, 1 tsp of celery seed and up the garlic to 1 1/2 tsp. Also I use only extra virgin olive oil and half the amount to 2 Tbs. Some days my stomach can not take the heat either so being a gourmet cook I find way to improvise and not sacrifice my favorite foods or flavor. Good luck:)
Thanks so much for the “mild” version. My stomach thanks you. Love your recipes!
I wonder if I could make this delicious sounding dish into a Spicy Italian Shrimp Dish by adjusting the creole spices to Italian blend spices.
I think you could do that Debbie.
Sounds yummy. Can’t wait to cook this.