Summer Shrimp Creole

Warmer weather leaves us craving lighter meals. This light shrimp dinner is fast and easy to prepare, which is perfect for days when you’d rather be outdoors than in the kitchen. The recipe was based and inspired by Emeril’s Shrimp Creole.

My recipe uses frozen shrimp because living in a landlocked country that is all that is available. Since the frozen shrimp was pre-cooked all I had to do was thaw it out before dinner time. If you are lucky enough to have fresh shrimp all you need to do is extend the cooking time.

Shrimp Creole

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• Author: Nancy Lopez-McHugh
• Total Time: 30 minutes
• Yield: 2-3 servings 1x

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Description

This Summer Shrimp Creole is a light and flavorful dish, perfect for warm days when you want a quick and easy meal inspired by Emeril’s classic recipe.

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Ingredients

Units MUS Scale 1x2x3x

• 400 gm or just over 3/4 lb. cooked shrimp, thawed if frozen
• 1 medium bell pepper, finely chopped
• 1 medium onion, finely chopped
• 1 large celery stalk, finely chopped
• 3 garlic cloves, minced
• 2 tbsp (30 ml) extra virgin olive oil
• 1 can (14 1/2 oz / 410 g) diced tomatoes
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley
• Cooked rice, for serving

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onions and sauté for about 5 minutes, until soft and translucent.
3. Add the celery and sauté for another 3 minutes.
4. Stir in the bell pepper and cook for an additional 3 minutes.
5. Add the minced garlic and cook for 1 minute, until fragrant.
6. Pour in the diced tomatoes, including their juices, and stir to combine.
7. Season with paprika, cayenne pepper, salt, and pepper. Bring the mixture to a simmer.
8. Once simmering, add the shrimp and cook for 5-7 minutes, or until heated through if using pre-cooked shrimp. If using raw shrimp, cook until they turn pink and opaque.
9. Stir in the chopped parsley just before serving.
10. Serve the shrimp creole over cooked rice.

Notes

• If using fresh shrimp, extend the cooking time until the shrimp are pink and opaque.
• This dish can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve with a side of crusty bread to soak up the sauce.
• Adjust the cayenne pepper to your spice preference.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6
• Sodium: 800
• Fat: 15
• Carbohydrates: 18
• Fiber: 4
• Protein: 28
• Cholesterol: 215

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