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Shrimp Creole

Shrimp Creole, finished dish photographed for Recipenly
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Shrimp Creole brings tender shrimp into a tomato, pepper and onion sauce with a little heat. Cook the shrimp only after the sauce is ready so they remain tender.

Ingredients

Scale
  • 1/4 cup unsalted butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • Salt and black pepper, to taste
  • 4 tablespoons chopped parsley, divided
  • 1 teaspoon garlic powder
  • 16 oz chopped tomatoes
  • 1/2 cup chicken stock
  • 1 tablespoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 2 pounds peeled, deveined shrimp
  • Cooked white rice, for serving

Instructions

  1. Melt the butter in a large skillet. Cook the onion and bell pepper until softened.
  2. Add half the parsley, garlic powder, tomatoes, stock, hot sauce and Worcestershire. Simmer until the flavors combine.
  3. Stir the cornstarch slurry once more and add just enough to lightly thicken the sauce.
  4. Add the shrimp and cook until fully opaque throughout, turning once as needed. Season to taste and finish with the remaining parsley. Spoon over cooked rice.

Find it online: https://recipenly.com/shrimp-creole/