Shrimp Creole

January 30, 2012

Here’s a healthy weeknight dish for you…

My mom-in-law made it over the holidays and it was so easy and tasty that I nabbed the recipe and whipped it up for dinner as soon as we got home. It’s super easy and yields a good amount of food that reheats nicely (if you’re into leftovers…which I am).

Celery, Onions and Bell Pepper: The Holy Trinity of Creole Cooking.

Chop up that trinity and some tomatoes and you’re nearly finished making this meal.

In September I went to New Orleans and had real Creole food for the first time. It was delicious. Now I can taste a little bit of New Orleans at home.

A one cup serving has just around 300 calories. Don’t be intimidated by the lengthy ingredient list; the recipe very easy to follow. I cheated by using frozen shrimp and substituted an all-in-one cajun seasoning for the spices. Also, I only used a pound of shrimp which is why mine looks so saucy:

Shrimp Creole

from Kevin Hargis

1 tablespoon olive oil
1 large onion, diced
1 large green bell pepper, diced
4 stalks celery, chopped
2 cloves garlic, minced
1 1/2 pounds shrimp, peeled and deveined
1 can (10 ounces) diced tomatoes and green chilies
2 fresh Roma tomatoes, finely diced
1 can (6 ounces) tomato paste
3/4 cup chicken or pork broth
1 teaspoon red pepper
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and black pepper to taste

Heat olive oil in large sauté pan over medium heat. Add onion, bell pepper and celery and cook until tender, about 5 minutes. Add garlic and cook a minute or two longer. Add shrimp, tomatoes and chilies, and diced Romas and stir well. Reduce heat to simmer; add tomato paste to broth, mix well and add to pan. Add seasonings and cook, stirring often, until shrimp are firm and sauce begins to thicken. Serve over rice. Makes four generous servings.


Related Posts Plugin for WordPress, Blogger...

{ 1 comment… read it below or add one }

Carolyn August 27, 2012 at 6:59 pm

Hi Mandy,

I’ve spent the last hour happily hopping around your blog, “favoriting” most of your recipes into my internet favorites folder!

I have saved about 80% of your recipes because either it’s stuff that I love to eat already or stuff I’d like to make, and that high of a percentage usually never happens for me with a blog or cookbook – normally I only find a couple of things I’m interested in from a big list of items.

You didn’t talk much about yourself, but I enjoyed learning about your little kitchen, new husband, dog, wedding, great advice about cost-cutting measures in NYC (which you said you’d expand on later, but never did!), etc.

Then when I saw that you had abruptly stopped the blog in January, I was worried that something had happened!

Your penultimate post about being particular to Pinterest [yes, the attempt at alliteration was deliberate ;-) ] made me wonder if you had decamped over to that site instead of writing your own blog. I don’t do Pinterest myself, but I clicked your link to it and saw that your last activity there was 2 weeks ago, so I feel relieved that you are okay. However, it does not seem that you are putting your own recipes on there (I’m not sure, because I just clicked around a little bit there). Maybe you have gotten too busy to write your blog, hopefully with acting work and so forth.

I just wanted to say that I enjoyed your writing style, tastes in food, and personality as it shined through on this otherwise relatively-anonymous (sensibly-anonymous, of course) blog.

-Carolyn

Reply

Leave a Comment

Previous post:

Next post: