This southern Louisiana shrimp dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference.
Shrimp Creole
From: Adapted from Deep South Dish, by Gina's Skinny Recipes
Servings: 4 • Serving Size: 1/4th
Calories: 211.9 • Fat: 4.6 g • Carb: 17.6 g • Fiber: 4.2 g • Sugar: 7.8 g • Protein: 25.8 g
2 tsp olive oil
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
2 cloves of garlic, minced
14-ounce can of diced tomatoes
8 oz tomato sauce
1/4 teaspoon of cayenne pepper
1/4 tsp Cajun Seasoning such as Slap Your Mama (more or less to taste)
1 bay leaf
1 tbsp of all purpose flour (leave out for gluten-free)
2 tbsp water
1 lb of large shrimp, peeled and deveined
2 tsp Worcestershire sauce
2 tsp hot sauce, to taste
1 medium scallion, sliced
2 tbsp fresh parsley, chopped
salt to taste
In a large skillet heat the olive oil over medium heat. Add the chopped onion, green bell pepper, garlic and celery and saute until tender. Add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil. Cover and reduce heat to low and simmer 20-30 minutes.
Make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture. Add Worcestershire sauce and hot sauce; stir together. Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.
Add chopped green onion and parsley and serve
From: Adapted from Deep South Dish, by Gina's Skinny Recipes
Servings: 4 • Serving Size: 1/4th
Calories: 211.9 • Fat: 4.6 g • Carb: 17.6 g • Fiber: 4.2 g • Sugar: 7.8 g • Protein: 25.8 g
2 tsp olive oil
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
2 cloves of garlic, minced
14-ounce can of diced tomatoes
8 oz tomato sauce
1/4 teaspoon of cayenne pepper
1/4 tsp Cajun Seasoning such as Slap Your Mama (more or less to taste)
1 bay leaf
1 tbsp of all purpose flour (leave out for gluten-free)
2 tbsp water
1 lb of large shrimp, peeled and deveined
2 tsp Worcestershire sauce
2 tsp hot sauce, to taste
1 medium scallion, sliced
2 tbsp fresh parsley, chopped
salt to taste
In a large skillet heat the olive oil over medium heat. Add the chopped onion, green bell pepper, garlic and celery and saute until tender. Add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil. Cover and reduce heat to low and simmer 20-30 minutes.
Make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture. Add Worcestershire sauce and hot sauce; stir together. Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.
Add chopped green onion and parsley and serve
