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.

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