Skip to main content

Shrimp Creole

With mashed potatoes and collard greens, because the CSA box said so.

I previously made this seafood creole, which was delicious, but I wanted a simpler alternative. This one is less soupy and more just like a delicious sauce on the shrimp, which we would prefer most of the time. It also has a brighter, fresher flavor. They are both keepers, but right now I prefer this one.

I worked from this recipe from Ready Set Eat. My only changes were halving the quantities (we still had plenty) and simplifying the tomato situation to just use 12 oz of freshly pureed tomatoes instead of whole tomatoes and tomato paste. I also removed the jalapenos because of the toddler, but he thought it was too spicy anyway, so I'd say those are optional in the future.


The Recipe: (Adapted from Ready Set Eat)
1 tb vegetable oil
1/2 onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 tb creole seasoning
1/2 lb shrimp, peeled and deveined
12 oz pureed tomatoes
  • Heat oil in large pan over medium-high head. Sautee onions, bell pepper, celery, garlic, and creole seasoning for about 5 minutes until vegetables are softened.
  • Add shrimp and cook, stirring frequently, until shrimp are pink.
  • Add tomatoes, bring to boil, and simmer for at least 10 minutes.

The Verdict:
Overall grade: A-
Overall reason: Fairly simple and delicious
Time to prepare: 30 minutes
Husband quote: I don't remember. But he liked it.



Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at  Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned  how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef...
2 comments
Read more

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made  this recipe  from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead.  I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...
1 comment
Read more