1lbfrozen shrimp - thawedcooked, peeled, deveined, tail off (or fresh if you can get it)
Salt & pepper to taste
Chopped green onionfor garnish
2cupsCooked white ricefor serving
Instructions
Start rice and cook according to package instructions
If using fresh shrimp, cook in a skillet with olive oil on medium-high heat for 2-3 minutes on each side. Remove from heat and set aside. If using thawed frozen shrimp that is already cooked, we will add it later.
In a large pot saute onion, bell pepper, and celery in butter until soft
Add in garlic, paprika, thyme, oregano, and cayenne - cook for 2 minutes
Stir in broth and add in bay leaves
Bring the sauce to a boil and simmer for 10 minutes
Stir in tomatoes and Worcestershire sauce and simmer for another 10 minutes
Stir in cooked shrimp and cook until hot
Remove from heat, and add in lemon juice
Season with salt and pepper, and serve over rice
Garnish with green onion or fresh parsley, and enjoy!
Notes
Store any leftover shrimp creole in an airtight container in the fridge for up to 4 days. To reheat, place in a saucepan and heat over low heat until warmed through. Or, warm through in the microwave for approximately 1-2 minutes.See post for more detailed tips and variation ideas.