Shrimp Creole recipe: A flavoursome taste of New Orleans

Ingredients for Shrimp creole

• 3 garlic cloves, minced

• 2 large onions, chopped finely

• 240 g celery, finely chopped (about 2 stalks)

• 1 red pepper, cut into 1.25 cm dice

• ½ green pepper, cut into 1.25 cm dice

• 30 ml olive oil

• 480 ml chicken stock

• 800 g whole tomatoes, drained and chopped

• 1 bay leaf

• 5 ml ground cumin

• 5 ml salt, or to taste

• 2.5 ml freshly ground black pepper

• 675 g large prawns, shelled and deveined

Accompaniment:

• 240 g uncooked rice, prepared according to package instructions but without butter or margarine

How to make Shrimp creole

1. Heat a large, heavy-based pan over moderate low heat. Add the garlic, onions, celery, and bell peppers with a splash of oil. Cook, stirring occasionally, until softened (about 5–7 minutes).

2. Add all remaining ingredients, except the shrimp, to the pan. Simmer uncovered for 30 minutes, or until the mixture has thickened.

3. Stir in the shrimp and cover the pan. Cook over moderate high heat, stirring occasionally, until the shrimp are cooked through (about 5 minutes).

4. Serve the shrimp and sauce over cooked rice.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.