How to Prepare Perfect Shrimp Creole

Shrimp Creole. Shrimp Creole from Delish.com makes the perfect spicy weeknight dinner. In a separate large skillet, heat oil. Shrimp creole is a dish of Louisiana Creole origin (French and Spanish heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the "holy trinity" of onion, celery and bell pepper, spiced with hot pepper sauce or cayenne-based seasoning.

Shrimp Creole is a dish of Louisiana Creole origin and has a tomato base. There's another famous New Orleans dish called Shrimp Etouffee which it shouldn't be confused with because that dish has a. This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. You can cook Shrimp Creole using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Shrimp Creole

1. Prepare 1 stick of butter.
2. Prepare 4 tbsp of flour.
3. It's 1 cup of minced onion.
4. Prepare 1 cup of chopped celery.
5. It's 1 cup of chopped multi color mini sweet peppers.
6. Prepare 1 cup of halved seeded grape tomatoes.
7. You need 1-2 lbs of peeled deveined or purged shrimp.
8. It's 1/3 cup of marinara sauce.
9. It's to taste of Worcestershire sauce.
10. It's to taste of Tony Chachere's seasoning.
11. It's to taste of Italian seasoning blend.
12. You need to taste of Tabasco.
13. It's 1 cup of vegetable broth (increase to 1 1/2 cup for 2lbs shrimp).
14. You need of additional veggie broth for cooking veggies and thinning roux.
15. Prepare of cooked rice for service.
16. It's of cornstarch slurry if necessary.

Shrimp Creole is a tomato-based dish that's slightly spicy and incredibly delicious. It's made with the holy trinity of vegetables which consists of onions, celery, and bell peppers. This shrimp Creole is a classic Louisiana dish, made with a tomato-based Creole sauce with the traditional "Holy Trinity" of vegetables: onions, bell peppers, and celery. Shrimp Creole - A comforting plate of goodness with succulent shrimp simmered in a perfectly seasoned tomato sauce..

Shrimp Creole step by step

1. In a large skillet, or small Dutch oven sweat onion, peppers, and celery with vegatable broth as needed to keep moist, cook till softened.
2. Add butter, melt with veggies, add flour 1 tbsp at a time, thinning with veggie broth if too thick, cook till caramel color, resulting in a veggie roux.
3. Add Worcestershire sauce, marinara sauce, Tony Chachere's seasoning, Italian blend seasoning, 1 cup vegatable broth, cook to marry flavors and thicken consistency.
4. Add shrimp and tomatoes, cook till shrimp turn pink about 5-10 mins stirring constantly, if roux becomes too looose, thicken with cornstarch slurry.
5. Serve over cooked rice, add Tabasco sauce and additional Tony Chachere's seasoning to taste. Enjoy!.

Shrimp Creole is near the top of the list. Why would I want to include this dish? Everyone has a recipe for it. A lot of restaurants, even outside of Louisiana serve it. Why in the hell do I even want to bother?