Title: Shrimp Creole
Yield: 8 servings
Cooking time: 28 minutes
Preparation time: 20 minutes
Category: Dutch Oven, Fish, Entree
Cuisine: Creole
Original Page from www.lovetheoutdoors.comIngredients
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup diced celery
- 3 cloves garlic, minced
- 2 (14-ounce) cans whole tomatoes, chopped with liquid
- 2 cups chicken broth
- 1 (6-ounce) can tomato paste
- 2 teaspoons sugar
- 2 teaspoons Creole seasoning
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds medium fresh shrimp, peeled and deveined
- Hot cooked rice
- Garnish: chopped fresh parsley (optional)
Instructions
In a large Dutch oven, heat oil over medium-high heat. Add onion, bell peppers, celery, and garlic; cook 6 to 8 minutes, or until tender.
Stir in tomatoes, broth, tomato paste, sugar, Creole seasoning, bay leaf, red pepper flakes, salt and pepper; bring to a boil over medium-high heat.
Reduce heat by taking some coals off; cover and simmer 20 minutes.
Add shrimp; cook 4 to 5 minutes, or until shrimp are pink and firm.
Notes
12-inch Dutch oven , 12 briquettes on the lid , 12 briquettes on the bottom
Serve over hot cooked rice. Garnish with chopped fresh parsley, if desired.