Most Creole recipes have some heat or ‘kick’ to them in some way; however, I am not really a fan of any food that leaves my mouth burning or numb. [Sorry about it.] Most Creole recipes I have tried have made my mouth feel that way after about 5 spoonfuls, so I decided to come up with my own recipe that doesn’t leave me reaching for my ice water after every other bite. And if you do happen to enjoy those foods that pack a punch, just simply add 1 tbsp of hot sauce (like Texas Pete) and 1 tsp of chili powder!
½ lb wild caught jumbo shrimp, raw, in shell
1 tsp olive oil
½ yellow onion
3 celery stalks
½ bell pepper
2 bay leaves
1 15oz. can Hunt’s tomato sauce
Time to make: 25 mins
- Place raw shrimp (still in shell with heads removed) into a pot and add enough water to cover shrimp. Place on stove on high heat and bring water to a boil. It will get foamy, so stir often! (If you have good shrimp, your kitchen will also smell like the sea.) Continue for about 3 minutes until your shrimp are pinkish orange, rather than their raw gray coloration. Don’t overcook! Remove from heat and drain off water. Set aside.
- Dice up your celery stalks, bell pepper, and onion.
- In a large pot, add olive oil and place on stove on medium heat. Once oil is heated, add your celery and onion. Stir often.
- Once your onions and celery start to soften, add your can of tomato sauce to the pot along with your 2 whole bay leaves and diced bell pepper. Reduce heat to medium low. Stir often.
- Dice up your jumbo shrimp into smaller pieces and add to pot. Cover with lid and reduce to low heat. Let simmer for about 2 more minutes and remove from heat once everything is heated evenly.
I prefer to eat my Shrimp Creole on top of white rice as a dinner in itself! Try it out, and let me know what you think!
Bows and Arrows,
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