This shrimp creole recipe is a Creole dish that contains cooked shrimp in a sauce of fresh tomatoes, onion, garlic, celery, bell pepper and cayenne pepper! Yum!
Main Course, Starter
Calories per serving354kcal
1smallred bell pepper
7ozcanned chopped tomatoes(200 g)
½tspground cayenne pepper
Dice the bell pepper and celery finely. Then add the butter to a large frying pan and place it over medium-high heat until melted. Add the chopped onion, garlic and celery to the pan.
Stir fry the vegetables for about 2 minutes. Then add the diced bell pepper as well. Season the vegetables with cayenne pepper and a pinch of salt.
Stir the vegetables. Fry them for 5 minutes until a little soft. Then add the canned chopped tomatoes, tomato paste, bay leaf and worcester sauce to the pan.
Stir all the ingredients. Season with spicy paprika powder and dried thyme and oregano.
Stir well and add the shrimp broth to the creole tomato sauce.
Bring the sauce to a light simmer again for 3 minutes under a lid. Stir regularly. Then add the peeled raw shrimp to the sauce.
Stir the sauce and shrimp well and cover the pan again. Cook the shrimp for another 5 to 6 minutes until they are cooked through. Stir regularly. Add extra water to the sauce if necessary. In the end check the seasoning of the sauce and add extra cayenne pepper or salt to taste if necessary. Then scoop the shrimp and creole sauce onto deep plates and serve with grits or boiled rice.