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Easy Shrimp Creole
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2005 Golden Whisk Awards
(Our top 10 recipes of the year)
This "5:30 Challenge" recipe from Roy and Becky Adams of Fayetteville illustrates how to maximize flavor with minimal ingredients. It used packaged mirepoix, a mixture of diced onions, carrots and celery sold in plastic containers in the produce section of many supermarkets. Ro-Tel brand seasoned tomatoes add layers of oomph with just one ingredient. I used the original blend, but Roy and Becky Adams of Fayetteville, who submitted the recipe, like the Mexican Festival variety in this dish.
-- Jeanne Besser
For more recipes with New Orleans and Louisiana flavors, see link below.
Hands on time: Total time: 30 minutes Serves: 2
Ingredients:
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1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrots
1 (10-ounce) can diced tomatoes with chiles
3/4 pound shrimp, peeled and deveined
Instructions:
In a well-oiled skillet over medium-high heat, add onions, celery and carrots and saute for 5 minutes. Add tomatoes and their juice and bring to a boil. Reduce heat to a simmer and cook until liquid reduces, stirring occasionally.
Add shrimp and saute until cooked through, 3 to 5 minutes.
Add-ons: If you do use packaged mirepoix in place of the onions, celery and carrots, for more flavor add 1 tablespoon minced garlic with the vegetables and sprinkle vegetable mixture with creole seasonings to taste before adding the tomatoes.
Add shrimp and saute until cooked through, 3 to 5 minutes.
Add-ons: If you do use packaged mirepoix in place of the onions, celery and carrots, for more flavor add 1 tablespoon minced garlic with the vegetables and sprinkle vegetable mixture with creole seasonings to taste before adding the tomatoes.
Nutrition:
Per serving: 228 calories (percent of calories from fat, 12), 36 grams protein, 12 grams carbohydrates, 3 grams fiber, 3 grams fat (trace saturated fat), 259 milligrams cholesterol, 862 milligrams sodium.
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