Description
A classic southern Shrimp Creole that is spicy-delicious! It gets its thick sauce by slowly cooking together tomatoes, fresh herbs, and the Cajun trinity of onion, bell pepper, and celery before fresh shrimp is added. Serve it over a bed of rice with a garnish of lemon slices for a squeeze of fresh flavor to this Creole stew.
Ingredients
Units
Scale
- 2 tablespoons butter
- 3/4 cups onion, chopped
- 3/4 cups bell pepper, chopped
- 1/2 cup celery, chopped
- 2 cloves garlic, pressed
- 1 pound fresh tomatoes, chopped (about 3)
- 1 8-ounce can of tomato sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh oregano, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1-1/2 pounds fresh shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- lemon wedges
Instructions
- Melt butter in a heavy pot.
- Sauté the onions, peppers, celery, garlic, and tomatoes in the butter for 10 minutes.
- Stir in tomato sauce, Worcestershire sauce, seasonings, and herbs and simmer for 1 hour or more on low heat with pot covered.
- Add shrimp and cook for 10 minutes on low heat or just until shrimp are cooked, stirring frequently.
- Stir in parsley.
- Serve on a bed of rice with lemon wedges to be squeezed onto stew when ready to eat.
