This delicious shrimp creole is one of my favorite recipes from growing up. A New Orleans classic, it is the ultimate one pot meal. Perfect for entertaining, special occasions or just everyday! Shrimp are simmered in a tomato sauce with the Holy Trinity of vegetables: onion, green bell pepper and celery and served over rice. This dish just gets better with time so making it the night before is always a good idea.
On the Mediterranean diet, it is recommended to eat two servings of seafood per week. Seafood like shrimp is a lean source of protein, low in saturated fat and a great source of micronutrients like selenium and iodine.
Easy Shrimp Creole
- 1-2 Tablespoons olive oil
- 1 large onion chopped
- 1 green bell pepper chopped
- 3 ribs celery chopped
- 3 cloves garlic minced
- 2 Tablespoons of white flour or gluten-free substitute
- 1 can fire-roasted diced tomatoes
- 1 can 8oz tomato sauce
- 3 bay leaves crushed
- ½ teaspoon white pepper
- ½ teaspoon thyme
- 3 tablespoons fresh parsley chopped
- Salt and pepper to taste
- 1.5 pounds large shrimp peeled and deveined
- *water or chicken stock
- Garnish: green onions, parsley, tabasco sauce
- In a large skillet, heat the oil. Add onion, green pepper, celery, garlic and brown slowly. Add flour and continue cooking until brown.
- Add tomatoes, tomato sauce, bay leaves, white pepper, thyme, parsley and salt. Cover and cook slowly for about 30 minutes, stirring occasionally. You may need to add a little water or chicken broth to thin to desired consistency - about ½ cup.
- Add the shrimp to sauce and continue to cook for 10 -15 minutes more.
- Serve over rice and garnish with green onions, parsley and tabasco sauce.