Juicy shrimp, the holy trinity of celery, onion, and bell peppers sprinkled throughout a robust tomato sauce - it's obvious why this shrimp creole gets the praise it does.
1poundlarge raw shrimppeeled, deveined, tails removed
Instructions
Melt butter in a deep sided skillet over medium high heat.
Add minced garlic, green pepper, celery, and onion. Cook for 2-3 minutes, stirring occasionally.
Sprinkle in garlic salt, thyme and dried oregano. Stir to combine.
Add cayenne pepper, hot sauce, and flour. Stir to combine.
Pour in chicken stock and canned tomatoes, stir to combine. Add bay leaves.
Stir in shrimp and bring mixture to a boil. Simmer for 3-5 minutes, stirring occasionally.
Notes
This dish is a little spicy, enough to feel it, but not enough to make your mouth hot. You can adjust the hot sauce and cayenne pepper levels however you like.
Frozen shrimp is perfectly fine, just be sure to thaw it before beginning. To thaw shrimp quickly, place them in a ziptop bag and submerge them in a bowl of cold water for around 20 minutes. Do not use warm or hot water.
Fire roasted diced tomatoes add an extra element of heat to this dish, but you can easily substitute with regular diced tomatoes if preferred.