Shrimp Creole

16 Aug

I needed to use up my freezer shrimp, so creole happened.  It’s cheap, easy, and totally worth eating.

-Pescatarian- (to make vegetarian, just sub out the shrimp for a vegetable of your choice)

Prep: 20 minutes

Cook:20 minutes

Makes: 2-3 servings

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 2 or 3 stalks of celery, chopped
  • 2-3 cloves garlic, chopped
  • a few generous handfuls of shrimp (you can really add as many or as few shrimp as you like)
  • 12 oz. can or so of crushed tomatoes
  • 1 cup of water
  • 1 tsp salt
  • 1/2 tsp ground red pepper (optional)
  • two bay leaves (optional)
  • chopped parsley (optional)
  • 1 shot of licorice liquor (my mom uses Ricard–this is what gives shrimp creole its unique flavor in my opinion.  Betty Crocker leaves it out on account of the fact that a lot of people don’t like licorice) OR a few pieces of anise (optional)
  1. In a large pot, melt the butter over medium heat and add the olive oil.
  2. Add the onions, peppers, celery, and garlic, and cook them until they are relatively tender (5-10 minutes).
  3. Stir in the remaining ingredients except the shrimp and liquor.  Boil for a few minutes, then allow to simmer (uncovered) for 5-10.
  4. Stir in the shrimp.  If they are already cooked, move to step 5.  If not: heat to boiling, reduce to medium.  Cover the pan and cook the shrimp for 5 minutes until they are pink.
  5. If you have a shot, add it.  Stir.
  6. Remove your bay leaves and any other large floating choking hazards.
  7. EAT!  Creole is traditionally served over hot white rice.

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