Spicy and Tangy Shrimp Creole Recipe

This delicious shrimp creole recipe is a classic American dish with a spicy and tangy tomato sauce. The dish is packed with succulent shrimp, bell peppers, onions, and celery, all simmered in a flavorful blend of spices. Serve the shrimp creole over rice for a satisfying and flavorful meal that will transport your taste buds to Louisiana. With a preparation time of 45 minutes, this recipe is perfect for a weeknight dinner or a special occasion.

Ingredients

• 1 pound fresh shrimp, peeled and deveined
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 3 cups cooked white rice
• Fresh parsley, chopped for garnish

Directions

1. In a large skillet, heat the vegetable oil over medium heat. Add the flour and cook, stirring constantly, until the flour turns golden brown.
2. Add the bell pepper, onion, celery, and garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, sugar, paprika, oregano, thyme, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer.
4. Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally.
5. While the sauce is simmering, season the shrimp with salt and black pepper.
6. In another skillet, heat a tablespoon of vegetable oil over medium-high heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side.
7. Add the cooked shrimp to the tomato sauce and stir to combine. Continue simmering for an additional 5 minutes to allow the flavors to meld.
8. Serve the shrimp creole over cooked white rice and garnish with chopped parsley.

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