Thursday, November 6, 2008

Shrimp Creole

I made this for dinner tonight and it was delicious! There was nothing left in the pot when we were done so that's always a sign that it was a hit.

I made Chef Emeril's Creole Seasoning first. Store in an airtight container.

2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. black pepper
1 Tbsp. cayenne pepper
1 Tbsp. dried leaf oregano
1 Tbsp. dried leaf thyme

Now for the shrimp creole.

Chop 1 onion, 1 stalk of celery, 1 green pepper, and mince 3 garlic cloves.

Saute the veggies in 3 Tbsp. olive oil in a large pot.

Add 2 lbs. cleaned shrimp and saute until pink.

Add 1 (14 oz.) can of diced tomatoes, 1 (6 oz.) can of tomato paste, 1 quart of tomato sauce, and 2 Tbsp. of the creole seasoning.

Mix together well and simmer for at least one hour. I served it over brown rice, made homemade biscuits and a side salad.