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.
Ingredients
Units
Scale
- 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
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onions and sauté for about 5 minutes, until soft and translucent.
- Add the celery and sauté for another 3 minutes.
- Stir in the bell pepper and cook for an additional 3 minutes.
- Add the minced garlic and cook for 1 minute, until fragrant.
- Pour in the diced tomatoes, including their juices, and stir to combine.
- Season with paprika, cayenne pepper, salt, and pepper. Bring the mixture to a simmer.
- 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.
- Stir in the chopped parsley just before serving.
- 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