Shrimp Creole
Servings: 5 servings
Calories: 228cal
Equipment
Ingredients
- 4 Tablespoons unsalted butter
- 1 Tablespoon minced garlic
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1 cup chopped onion
- 1 Tablespoon garlic salt
- 2 Tablespoons dried thyme
- 1 Tablespoon dried oregano
- 2 teaspoons cayenne pepper
- 2 Tablespoons Franks red hot sauce
- 1 Tablespoon all purpose flour
- 1 ½ cups chicken stock
- 14 ounces fire roasted tomatoes canned
- 3 bay leaves
- 1 pound large raw shrimp peeled, 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.
Nutrition
Serving: 1serving | Calories: 228cal | Carbohydrates: 16g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 141mg | Sodium: 2339mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1379IU | Vitamin C: 30mg | Calcium: 148mg | Iron: 4mg
