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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.



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