Shrimp Creole
The Best of Byerly’s cookbook
The Best of Byerly’s cookbook
Recipe - WOODBURY (+Wines & Spirits)
Shrimp Creole
Prep Time15 Minutes
Servings8
Cook Time25 Minutes
Ingredients
2 pounds medium (28 to 34 total) raw, shelled and deveined shrimp
¼ cup safflower oil
2 cups chopped yellow onions
1 cup chopped green bell pepper
1 cup sliced celery
1 ½ teaspoons minced garlic
2 28-ounce cans whole tomatoes, undrained, chopped
½ cup water
2 small bay leaves
1 tablespoon paprika
½ to ¾ teaspoons cayenne pepper
2 teaspoons kosher salt
2 cups long-grain rice, cooked according to package instructions
Snipped fresh parsley, for garnish
Directions
- Rinse shrimp; pat dry with paper towels.
- Heat oil in a heavy 4- to 5-quart Dutch oven.
- Sauté onion, green pepper, celery and garlic for 5 minutes, stirring occasionally. Stir in tomatoes, water, bay leaves, paprika, cayenne pepper and salt. Simmer for 15 minutes.
- Stir in shrimp; continue to simmer until shrimp turn opaque, 3 to 5 minutes. Discard bay leaves.
- To serve, spoon shrimp Creole over cooked rice and garnish with parsley. Serve immediately.
15 minutes
Prep Time
25 minutes
Cook Time
8
Servings
Directions
- Rinse shrimp; pat dry with paper towels.
- Heat oil in a heavy 4- to 5-quart Dutch oven.
- Sauté onion, green pepper, celery and garlic for 5 minutes, stirring occasionally. Stir in tomatoes, water, bay leaves, paprika, cayenne pepper and salt. Simmer for 15 minutes.
- Stir in shrimp; continue to simmer until shrimp turn opaque, 3 to 5 minutes. Discard bay leaves.
- To serve, spoon shrimp Creole over cooked rice and garnish with parsley. Serve immediately.