Shrimp Creole

another fresh seafood idea

Shrimp Creole. Photo by Vanda Lewis

Shrimp Creole. Photo by Vanda Lewis

Ask most people to name their favorite seafood, and chances are they’ll answer “shrimp.” This tasty crustacean is the most popular seafood in the nation.

  • 1 pound small shrimp (or larger, cut in pieces)
  • 1/8 cup olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped green onion, including tops
  • 1/2 cup chopped celery
  • 2 teaspoons finely chopped garlic
  • 1 14 1/2-ounce can chopped tomatoes, undrained
  • 1 cup fish or chicken broth
  • 2 tablespoons red wine
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme leaves
  • 2 tablespoons flour mixed with 1/4 cup water
  • 1 cup uncooked rice

Heat oil in large saucepan over medium heat. Sauté onion, green onion, celery and garlic. Add tomatoes, broth, wine, salt, bay leaf, black pepper, cayenne and thyme. Bring to boil. Cover, reduce heat and simmer 30 minutes. Slowly stir in flour mixture to thicken. Continue to simmer for another 10 minutes.

Meanwhile, cook rice according to package directions.

Add shrimp to sauce and simmer until they are done, about 10 minutes. Remove bay leaf. Serve over cooked rice. Serves 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

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