Shrimp Creole⚓︎
Personal rating:
Ingredients⚓︎
- 1 (32 oz) can of tomato sauce
- 1/2 stick butter
- 1.5 onions, diced
- 1.5 stalks celery, half rings
- 1.5 garlic cloves
- 1 (15 oz) can whole tomatoes, cut into quarters (with scissors)
- 1 bay leaf
- 1/2 tsp Tabasco sauce
- 1/2 tbsp fresh thyme
- 1/4 bunch parsley, chopped (about 1-2 tsp)
- 1 lbs raw shrimp, peeled and deveined
- pinch of saffron and white rice OR side baguette
Recipe⚓︎
- Reduce tomato sauce by 3/4 (bake uncovered in 350 oven - ~90 minutes). Add water back to original volume
- In butter, saute the onion, celery, and garlic
- Add sauted ingredients, sliced tomatoes, and spices to the pot with tomato sauce from the oven
- Bake covered for 30 min; uncover and bake for 30 additional minutes
- (*Can stop here to store overnight in the fridge)
- (Optional) Prep white rice. Add the pinch of saffron before starting the rice cooker and stir. Once done, the rice should be bright yellow
- Bring to a boil. Add parsley and shrimp then cook for 5 more minutes. Serve over warm saffron rice or with a baguette
Notes⚓︎
- Alex’s family recipe
- This recipe has been cut in half to serve 3-4 people