Cost per serving $2.90 view details
- 4 Tbsp vegetable oil
- 4 Tbsp flour
- 1 medium onion, chopped
- Â½ medium to large bell pepper, chopped
- 2 stalks celery (leaves included), chopped
- 3 cloves garlic, chopped
- 1 (6 oz) can tomato paste
- 1 (14.5 oz) can diced tomatoes (or ro-tel if you like spicy)
- 2 c shrimp stock or water
- 1 bay leaf
- about 1 tsp salt, or to taste
- Â½ tsp black pepper, or to taste
- Â½ tsp cayenne pepper, or to taste
- few dashes hot sauce
- Creole seasoning to taste
- 1 Â½ lbs shrimp, peeled and deveined
- cooked rice
- chopped parsley or green onion for garnish
- Heat oil in a large pot. Do not use non-stick. Add the flour and make a roux by stirring constantly. When roux is a coppery color, add the chopped vegetables and cook for about 20 minutes, or until soft. Stir frequently while cooking.
- Add tomato paste and cook for 5-8 minutes, stirring frequently.
- Add the diced tomatoes with liquid, shrimp stock, and seasonings. Stir to combine. Simmer on low, covered, for about 1 hour. Taste and adjust seasonings if needed. Remember that this will be served over cooked rice, so if the seasonings are perfect you may want to add a little more. Also, if the sauce is too thick, more stock or water can be added as needed.
- Stir in the shrimp and simmer for 10-15 minutes, or until shrimp are cooked through. Do not overcook. Serve over cooked white rice, topped with parsley or green onions.
- Sugar or lemon juice can be added to either counteract or add acidity.
- Shrimp Creole freezes well, but do not boil when reheating or the shrimp will be tough.
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|Amount Per Serving||%DV|
|Serving Size 298g|
|Recipe makes 6 servings|
|Calories from Fat 101||39%|
|Total Fat 11.39g||14%|
|Saturated Fat 1.13g||5%|
|Trans Fat 0.23g|
|Total Carbs 14.66g||4%|
|Dietary Fiber 2.4g||8%|