Shrimp Creole

A flavorful dish that soothes the soul
Enjoy this delicious Shrimp Creole recipe

There’s nothing like coming inside off of the beach or after a day of outdoor excursions, and having dinner ready to go.  But let’s face it, whether you’ve got a grocery delivery service or you’re going the route of ordering in, a mortgage payment could be made from what you spend on an entire vacation. It’s more than financially savvy to prep as much as you can before you ever leave your house; it’s guaranteeing you extra moments of relaxation during your vacation. 

With this Shrimp Creole recipe, you can make the base at home and pick up some fresh seafood when you reach your destination.   Relax on a balcony overlooking whatever picturesque Southern destination you’ve chosen, and wait for your dinner to finish itself.   Serve this flavorful Creole over rice or grits and your whole crowd will be pleased.  Of course, don’t forget to serve with a loaf of French bread and a glass of wine…or two.

shrimp-creole-recipe-ingredients-overheadIngredients:

3 stalks of Celery, chopped

1 Onion, chopped

1 Green Bell Pepper, chopped

1 clove of Garlic, minced

1 28 oz can of Crushed Tomatoes

1 8 oz can of Tomatoes with Green Chilies

4 cups of stock (chicken, seafood, or vegetable)

4 tablespoons Extra Virgin Olive Oil

1 tablespoon dried basil

1 tablespoon dried oregano

3 sprigs of fresh thyme

1 tablespoon each salt and pepper

2 bay leaves

1 pound of shrimp, peeled

Rice or grits (optional)

Directions:

Begin by heating oil in a large pot over medium-high heat.   Add celery, onion, and bell pepper.  Sauté for 10 minutes or until the onions become translucent.  Next, add the garlic and cook vegetables for another minute.  Add crushed tomatoes and next eight ingredients.  Bring mixture to a boil.  Reduce heat to low and simmer for an hour.** Stir in shrimp and continue cooking for 3 minutes, until shrimp are pink and cooked through.  Serve over rice or grits cooked according to package directions.

**At this point, the base can be cooled down and stored in the refrigerator or freezer.   To reheat, bring to a boil, and then follow the remaining directions.

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