CREOLE SEASONING SHRIMP BOIL RECIPES

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BEST SHRIMP CREOLE RECIPE - HOW TO MAKE SHRIMP CREOLE



Best Shrimp Creole Recipe - How to Make Shrimp Creole image

Shrimp Creole from makes the perfect spicy weeknight dinner with bites of bell pepper, chunky tomato, and juicy, juicy shrimp with a gentle smack of spice.

Provided by Lena Abraham

Categories     low sugar    nut-free    weeknight meals    dinner    main dish    seafood

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 20

3 tbsp. butter
1 small onion, chopped
1 green bell pepper, chopped 
2 ribs celery, chopped
Kosher salt 
Freshly ground black pepper
4 cloves garlic, minced 
1 tbsp. paprika
2 tsp. dried thyme
2 tsp. dried oregano 
1 tsp. ground cayenne
1 1/2 c. low-sodium chicken broth 
2 bay leaves
1 (15-oz.) can whole tomatoes, crushed 
2 green onions, thinly sliced, plus more for garnish 
2 tsp. Worcestershire sauce
Juice of 1/2 lemon
1 tbsp. vegetable oil 
1 1/2 lb. shrimp, peeled and deveined 
Cooked white rice, for serving 

Steps:

  • In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until soft, 5 minutes. Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more. Add chicken broth and bay leaf and bring to a boil. Lower to a simmer and cook until reduced by about 1/4, 6 to 8 minutes.
  • Add tomatoes and cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more. Season again with salt and pepper if needed, then turn off heat and stir in lemon juice.
  • In a separate large skillet, heat oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper, then add prepared sauce to shrimp. Garnish with green onions and serve with rice.

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Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain. Pour shrimp into a 13- x 9-inch pan to cool. Peel shrimp, and devein, if desired; chop shrimp.
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