Shrimp Creole

🛒 Ingredients

• Large Shrimp, peeled and deveined 113 g · 100 kcal
• Olive Oil 7 g · 63 kcal
• Yellow Onion, chopped 38 g · 15 kcal
• Celery Stalk, chopped 20 g · 3 kcal
• Green Bell Pepper, chopped 45 g · 10 kcal
• Garlic, minced 5 g · 7 kcal
• Canned Diced Tomatoes, undrained 200 g · 40 kcal
• Tomato Paste 8 g · 7 kcal
• Chicken Broth, low sodium 60 g · 5 kcal
• Worcestershire Sauce 1 g · 1 kcal
• Hot Sauce (e.g., Tabasco) 1 g · 0 kcal
• Dried Thyme 1 g · 3 kcal
• Creole Seasoning 2 g · 5 kcal
• Bay Leaf 1 g · 0 kcal
• Green Onions (scallions), sliced 8 g · 2 kcal
• Fresh Parsley, chopped 2 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion, celery, and green bell pepper; cook until softened, about 5-7 minutes.
2. Stir in minced garlic and tomato paste, cooking for another minute until fragrant. Do not burn the garlic.
3. Pour in diced tomatoes (with their juice), chicken broth, Worcestershire sauce, and hot sauce. Add dried thyme, Creole seasoning, and bay leaf.
4. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, allowing flavors to meld. Remove the bay leaf before adding shrimp.
5. Add the peeled and deveined shrimp to the sauce. Cook for 3-5 minutes, stirring occasionally, until the shrimp are pink and opaque.
6. Remove from heat and garnish generously with fresh sliced green onions and chopped parsley. Serve immediately, often over steamed white rice.