Shrimp Creole

Name: Shrimp Creole
Yield: 4-6 servings
Cuisine: American
Ingredients: 1 stick butter; 4 tbsp flour; 1 cup minced onion; 1 cup chopped celery; 1 cup chopped multi color mini sweet peppers; 1 cup halved seeded grape tomatoes; 1-2 lbs peeled deveined or purged shrimp; 1/3 cup marinara sauce; to taste Worcestershire sauce; to taste Tony Chachere's seasoning; to taste Italian seasoning blend; to taste Tabasco; 1 cup vegetable broth (increase to 1 1/2 cup for 2lbs shrimp); additional veggie broth for cooking veggies and thinning roux; cooked rice for service; cornstarch slurry if necessary

alley927cat @cook_7853600

Everyone from the Gulf states has their preferred version of this dish. What distinguishes Shrimp Creole from an Etouffe is tomatoes and tomato sauce. This is a recipe I have tweaked over the years and have grown to love, and so does my family.

alley927cat @cook_7853600

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Ingredients

4-6 servings

1 stickbutter
4 tbspflour
1 cupminced onion
1 cupchopped celery
1 cupchopped multi color mini sweet peppers
1 cuphalved seeded grape tomatoes
1-2 lbspeeled deveined or purged shrimp
1/3 cupmarinara sauce
to tasteWorcestershire sauce
to tasteTony Chachere's seasoning
to tasteItalian seasoning blend
to tasteTabasco
1 cupvegetable broth (increase to 1 1/2 cup for 2lbs shrimp)
additional veggie broth for cooking veggies and thinning roux
cooked rice for service
cornstarch slurry if necessary

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Steps

1

In a large skillet, or small Dutch oven sweat onion, peppers, and celery with vegatable broth as needed to keep moist, cook till softened
2

Add butter, melt with veggies, add flour 1 tbsp at a time, thinning with veggie broth if too thick, cook till caramel color, resulting in a veggie roux
3

Add Worcestershire sauce, marinara sauce, Tony Chachere's seasoning, Italian blend seasoning, 1 cup vegatable broth, cook to marry flavors and thicken consistency
4

Add shrimp and tomatoes, cook till shrimp turn pink about 5-10 mins stirring constantly, if roux becomes too looose, thicken with cornstarch slurry
5

Serve over cooked rice, add Tabasco sauce and additional Tony Chachere's seasoning to taste. Enjoy!