Shrimp Creole reminds me of my childhood. It makes me feel a little bit retro.
I remember my mom making it when she and my dad had dinner parties. I supposed that shrimp was a bit of a delicacy in our house, so it was reserved for adults and special occasions. She would always make this dish with those little cocktail shrimp, so there were tons of tiny shrimp throughout the spicy sauce.
I think my brother and I ate hotdogs on those nights.
This recipe comes from my Aunt Ann. When I got those recipe cards, this was the first one on in the stack. I recognized her handwriting immediately.
It really is a simple dish to prepare, so it is great for a week night dinner, but it is a little special, so it can certainly be served to company.
To begin, saute some onions, bell peppers and celery in a little olive oil.
Add your seasonings. I used this Cajun spice blend, which is from Penzey’s Spices. I have no idea what happened to the label…
You can order this online, or use your favorite Creole or Cajun spice blend. Also add a bit of hot sauce, some garlic, a little pepper and some salt.
Once that has cooked for a little, add your diced tomatoes and tomato sauce.
Saute this mixture for 15-20 minutes, or until the vegetables are all tender and the sauce has thickened. This would be a great time to start making your rice!
Add in a pound of large peeled and deveined shrimp…
And cover and cook for about 5 minutes, or until shrimp are opaque and cooked through. Make a slurry with a little corn starch and water and add it to the sauce to thicken it a little more.
Serve over a bed of fluffy rice to soak up the delicious, spicy sauce.
makes 4 servings
- 2 tsp olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped (or substitute another green pepper)
- 2 cloves garlic, minced
- 1 1/2 tsp Cajun Seasoning
- 2 tsp hot sauce
- 1/2 tsp salt
- freshly ground pepper (about 1/4 tsp)
- 1-14.5 oz can diced tomatoes
- 1-8 oz can tomato sauce
- 1 lb peeled and deveined raw shrimp
- 1 tsp cornstarch
- 1 tbsp cold water
- Heat olive oil in a large pan over medium high heat.
- Saute onions, bell peppers and celery until tender, but not brown.
- Add garlic, Cajun seasoning, hot sauce, salt and pepper. Cook for 1 minute.
- Add tomatoes and tomato sauce. Simmer mixture, uncovered, for 15-20 minutes or until vegetables are tender and sauce has thickened.
- Add raw shrimp. Cover and cook for 5 minutes, or until shrimp are opaque and cooked through.
- Meanwhile, combine cornstarch and water. Pour this mixture into the sauce and stir to combine and thicken the sauce.
- Serve over rice.