Spicy New Orleans Shrimp Creole
Ingredients:
1 pound large shrimp, peeled and deveined
2 tablespoons vegetable oil
1 cup onion, finely chopped
1 cup celery, finely chopped
1 green bell pepper, finely chopped
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 tablespoon tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Cooked white rice for serving
Directions:
Heat the vegetable oil in a large skillet over medium heat.
Add the onion, celery, and green bell pepper. Sauté for about 5 minutes, or until the vegetables are tender.
Stir in the garlic and cook for an additional minute until fragrant.
Add the diced tomatoes, tomato sauce, and tomato paste. Stir to combine.
Pour in the chicken broth and add the Worcestershire sauce, bay leaf, smoked paprika, cayenne pepper (if using), thyme, salt, and pepper. Bring the mixture to a boil.
Reduce the heat and let the sauce simmer for about 30 minutes, stirring occasionally, until it thickens.
Add the shrimp to the sauce and cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
Stir in the fresh parsley and lemon juice.
Serve the Shrimp Creole over cooked white rice.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 350 kcal | Servings: 4 servings
