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shrimp creole

Shrimp Creole

Similar to shrimp étouffée, but with a tomato-based sauce, this recipe will transport you to the balcony-lined streets of New Orleans. Aromatic onion, green bell pepper, and celery form the holy trinity of flavor on top of which you'll build this saucy little number.


- 1 lb shrimp, peeled and deveined

- 1 onion, chopped

- 1 green bell pepper, chopped

- 2 cloves of garlic, minced

- 1 can of diced tomatoes

- 2 tablespoons olive oil

- Salt and pepper

- Cajun seasoning

- Dried thyme

- Dried oregano

- Cooked rice


1. Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat.


2. Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes.


3. Add the minced garlic to the skillet and cook for an additional minute.


4. Season the shrimp with salt, pepper, cajun seasoning, dried thyme, and dried oregano.


5. Push the vegetables to the side of the skillet and add the seasoned shrimp to the center. Cook for 2-3 minutes on each side, until the shrimp turns pink and is fully cooked.


6. Once the shrimp is cooked, mix it with the vegetables in the skillet.


7. Pour in the can of diced tomatoes and stir everything together.


8. Bring the mixture to a simmer and let it cook for 5-7 minutes, until the liquid reduces and thickens slightly.


9. Serve the shrimp creole over a bed of cooked rice.


10. Optional: you can also add additional cajun seasoning or dried spices to taste, depending on your preference for spice.


11. Enjoy your delicious and easy-to-make shrimp creole!

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