Creole shrimp

Votes: 3

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

This Creole dish, originally from the US state of Louisiana, features large shrimp in a thick, spicy sauce. It's most often served with rice or cornmeal, but can also be served with bread for dipping and enjoying. The sauce is made with a seafood broth, tomatoes, and the "holy trinity" of Creole cuisine—sautéed onions, celery, and bell peppers. For a distinctive spicy kick, add cayenne pepper, along with hot chili sauce and Worcestershire sauce to taste. Add the shrimp at the very end; they'll cook in just minutes. Sprinkle with green onions before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.8 kg large shrimp (about 32 pieces), peeled, deveined
2 tbsp. l. olive oil
4 cloves garlic, crushed
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
2 cups seafood or shrimp broth
1 can (800 g) of canned tomatoes in thick puree
A little Worcestershire sauce
A little hot sauce
2 bay leaves
4 tablespoons green onions, chopped, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, tomatoes, bay leaf, ground cayenne pepper

Cooking the dish according to the recipe:

Heat a large Dutch oven over medium heat. Add olive oil. Saute the garlic, onion, celery, and green bell pepper. Saute until soft, about 5 minutes. Add the cayenne pepper and let the vegetables caramelize.
Add the seafood broth, tomatoes, Worcestershire sauce, hot sauce, and bay leaf. Season with salt and pepper to taste. Simmer for 35 minutes. Add the shrimp and cook for about 4 minutes more, until they are bright pink and cooked through. Sprinkle with green onions.

Categories:

recipe / Dishes in a duck pan / Main courses / Fish and seafood / Appetizers / Fish appetizers / Soups / Thick soups and stews / Fish soups / American cuisine / Cajun cuisine / Patrick and Gina Neely

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