Ooooooweeeee! Now that’s some good eats. Shrimp Creole – that classic Cajun mix of sweet shrimp, ripe tomatoes, the holy trinity of onions, celery and bell pepper, and a healthy dose of Louisiana hot sauce. If this don’t kick winter to the curb I don’t know what will.
What’s up with winter this year? It’s spring on the east coast and we’re still wearing heavy coats as the temp is showing more like February than April.
The birds are confused. The flowers are afraid to bloom and my little one says it’s just too darn cold to be out here playing soccer.
So in an effort to warm both body and soul I treated the fam to a big ole pot of shrimp creole dinner love tonight.
As easy as it is delicious, this magnificent meal came together faster than an airboat down the bayou.
Sweat the veggies, add some spice, pop in the shrimp and let the whole shebang simmer for a little. Now ladle a big ole spoon full over a steaming heap of rice and forget about that mean old winter wind blowing outside. Real spring is just around the corner. It just has to be.
- 1 onion - diced
- 1 bell pepper - diced (traditionally it's green but I used a red pepper)
- ½ cup diced celery
- 2 cloves garlic - diced
- 1 tbsp cayenne
- 28 oz can/box of diced tomatoes
- 2 dashes Worcestershire
- 1 lb cleaned shrimp
- 4 cups cooked rice
- Heat olive oil in a large sautee pan over medium high heat. Add onions, peppers, celery and garlic. Season with salt and pepper. Cook 3-4 minutes, till softened and fragrant. Add cayenne, stir and cook 1 minute more.
- Add tomatoes and Worcestershire, bring to a boil then turn heat down to low and simmer 10 minutes. Add the shrimp, cover and simmer another 5-6 minutes till shrimp are cooked through -
- firm and opaque. Season to taste. Serve over rice. Enjoy.