Wednesday, June 3, 2015

Shrimp Creole

Shrimp Creole
servings 8

                                                                            prep time:   5 minutes
                                                                            cook time:  3 hours 10 minutes
                                                                             total time:  3 hours  15 minutes


Creole seasoning:

1 teaspoon paprika
3/4 teaspoon dried basil, crumbled
3/4 teaspoon dried thyme, crumbled
3/4 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 teaspoon dried oregano, crumbled

Creole sauce:

2 tablespoons extra virgin olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
2 cloves garlic, minced
1 teaspoon chili powder
1 (14-ounces) can tomatoes, hand crushed
1 (6-ounce) can tomato paste
1 cup dry red wine
½ tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
1 teaspoon brown sugar
Salt and pepper
Creole seasoning
2 bay leaves

the shrimp:

1 1/2 pounds peeled and deveined shrimp


Green onions, for garnish


Preheat crock pot on high.

sauté the vegetables:

In sauté pan over medium heat, heat the olive oil to the ripple stage.

Add the green peppers, the onions, the garlic and the celery and sauté until the onions are translucent and softened.

Add the chili powder and sauté until the vegetables are coated and caramelized.

create the Creole sauce:

Remove the vegetable from heat and pour them into the crock pot. Add the tomatoes, the tomato paste, the red wine, the hot sauce, the Worcestershire, the sugars, and the salt and pepper.

Stir in the Creole seasoning add the bay leaves, place the cover on your crock pot and cook, covered, for 3 hours.

bring it all together:

Add the shrimp and continue cooking for about 3 minutes.


Serve over cooked  white rice. Top with chopped green onions.

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