This shrimp creole recipe is one of those easy shrimp recipes that reminds us how simple it is to use this luscious seafood.
Pretty much everyone loves shrimp and this recipe brings the wonderful warm flavors of the Bayou into your kitchen.
This recipe is wonderful to serve guests for dinner. The bonus is that it is also so quick and easy to prepare, that it’s great as a mid week meal when time to cook is limited.
Put the pot of water on for the rice right as you are starting to make the shrimp and by the time the rice is cooked, so is the rest of your dinner!
I just love easy dinner recipes like this.
The Creole part is the heat from the cayenne pepper.
Shrimp Creole Recipe
- 1 1/2 cups onion, chopped
- 1 cup celery, finely chopped
- 2 green peppers, finely chopped
- 2 cloves garlic, minced
- 1/4 cup butter
- 15 ounces canned tomato sauce
- 1 cup water
- 2 teaspoons parsley, chopped
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 bay leaves
- 1 pound shrimp, raw, cleaned and deveined
- 3 cups cooked rice, hot
- Cook onions in butter for a few minutes then add celery, green peppers, and garlic. Cook until onion is tender.
- Add tomato sauce, water and seasonings. Simmer, uncovered for 10 minutes, adding a bit more water if it becomes too dry.
- Add raw shrimp. Heat to boiling. Cover and cook for 5 to 7 minutes longer, or until shrimp are pink but still tender.
- Serve over cooked rice.
This recipe is gluten free, low carb and perfect as part of a diabetes diet. As a diabetic recipe, instead of serving it with a lot of rice, eat a bit of brown rice if your blood sugar can tolerate it, and add lots of vegetables to the plate. The rice is where almost all of the carbs reside.
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