A tasty Creole style dish with shrimp in a thick and tomato based sauce with onions, celery and bell pepper along with some spicy hot sauce that is typically served over rice.
Ingredients
Directions
Option: For One-Pan: Make this a one-pan meal by adding 1 cup of rice and 2 cups broth or water (or 8 ounces of pasta and 2 1/4 cups broth or water) to the sauce after step 4 and simmer, covered, until cooked, about 20 minutes (or 12 minutes for pasta).
Option: If you do not have shrimp stock on hand you can simmer the shells from the shrimp in chicken broth for 20 minutes and strain the solids out.
Note: *All hot sauces have a different level of heat and everyone has a different tolerance/preference for heat so add the your favourite hot sauce to taste.
Option: If you do not have have the time to simmer until the sauce thickens you can always add 2 tablespoons of cornstarch mixed into 2 tablespoons of cool water, though the simmering does bring out more flavour.
Note: The sauce only tastes better the next day and although shrimp isn't the best reheated, if you are making say a chicken and/or andouille sausage version, double up the recipe for lots of tasty leftovers!
Ingredients
- 2 tablespoons oil
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- salt to taste
- 4 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 2 tablespoons tomato paste (optional)
- 1/4 cup dry white wine or shrimp stock or chicken broth
- 1 (28 ounce) can diced tomatoes (or 4 cups diced fresh ripe tomatoes)
- 1 cup shrimp stock or chicken broth
- 1 tablespoon creole seasoning
- 2 bay leaves
- 1 tablespoon hot sauce* (or to taste)
- 1 tablespoon Worcestershire sauce
- 1 pound shrimp, shelled and deviened
- salt, pepper and cayenne to taste
- 1/2 cup green onions, sliced
Directions
- Heat the oil over medium-high heat, add the onions, celery and peppers, season with salt and cook until they are tender, about 7-10 minutes.
- Add the garlic, thyme and tomato paste and saute until fragrant, about a minute.
- Add the wine and deglaze the pan.
- Add the tomatoes, stock, creole seasoning bay leaves, hot sauce and Worcestershire sauce, bring to a boil, reduce the heat and simmer until thickened, about 30 minutes, stirring occasionally.
- Add the shrimp and simmer until cooked, about 2-3 minutes.
- Season with salt, pepper and cayenne to taste, remove from heat and serve over rice topped with the green onions.
Option: For One-Pan: Make this a one-pan meal by adding 1 cup of rice and 2 cups broth or water (or 8 ounces of pasta and 2 1/4 cups broth or water) to the sauce after step 4 and simmer, covered, until cooked, about 20 minutes (or 12 minutes for pasta).
Option: If you do not have shrimp stock on hand you can simmer the shells from the shrimp in chicken broth for 20 minutes and strain the solids out.
Note: *All hot sauces have a different level of heat and everyone has a different tolerance/preference for heat so add the your favourite hot sauce to taste.
Option: If you do not have have the time to simmer until the sauce thickens you can always add 2 tablespoons of cornstarch mixed into 2 tablespoons of cool water, though the simmering does bring out more flavour.
Note: The sauce only tastes better the next day and although shrimp isn't the best reheated, if you are making say a chicken and/or andouille sausage version, double up the recipe for lots of tasty leftovers!
