Shrimp Creole with Peppers and Celery
Shrimp Creole starts with softened onion, bell pepper and celery, then builds a tomato sauce before the shrimp go in.
Ingredients
- 1 1/2 lb raw shrimp peeled, deveined and thawed
- 1 medium onion diced
- 1 large green bell pepper diced
- 1 cup celery diced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 28-ounce can crushed tomatoes all contents
- 1/2 cup low-sodium chicken broth prepared
- 1 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/2 tsp table salt
- 1/4 tsp black pepper
Instructions
- Heat oil in a deep skillet over medium heat. Add onion, bell pepper and celery. Cook 8–10 minutes until softened, stirring so the onion does not burn.
- Add garlic, tomato paste, paprika and thyme. Stir 1 minute to cook the paste. Pour in broth and scrape the bottom of the pan.
- Add tomatoes, Worcestershire, salt and pepper. Simmer uncovered 12–15 minutes, stirring occasionally, until the sauce is thick enough to coat the shrimp.
- Pat shrimp dry and fold into the simmering sauce. Cook gently 4–6 minutes, stirring once or twice, until opaque and 145°F in several thick pieces. Do not continue boiling after the shrimp are done.
- Turn off heat and add lemon juice. Divide all shrimp and sauce into four equal servings. Rice is a suggested extra, not included in the estimate.
Notes
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are not included. Nutrition is estimated and changes with brands, portions and substitutions.