Grandma’s Shrimp Creole
I have finally done it! I made my Grandmother’s recipe for Shrimp Creole. I have been hearing about how amazing this dish is from my Dad for many years and I don’t know why it has taken me so long to give it a try. Better late than never right? I am regretting it though. Think about how many years I have wasted not eating this on a regular basis! My Grandma was so kind to let me share the recipe with all of you and I may have raided her recipe box, so there will be lots more to come from her kitchen to yours. I am very excited about that. If you haven’t yet seen her recipe for Crab Casserole, be sure to check that out!
I have already given you some background information on my wonderful Grandma Gloria in my post about the Crab Casserole. She and my Grandfather are getting ready to celebrate their 60th wedding anniversary! Many people say she’s a saint for putting up with that man for so many years but I think she still sees that cute football player she fell in love with back in high school. If anyone can handle Pops, it’s Grandma. Sure he’s feisty, but so is she! Now let’s make some Shrimp Creole!
At the supermarket I found some beautiful shrimp from North Carolina. Yes, these will do nicely. This dish doesn’t call for any fancy ingredients and I was shocked how deep the flavor was for as little effort as it required. This is also a one pan dinner and who doesn’t love that? First, peel and devein one pound of shrimp. Usually they come cleaned but this time for me they didn’t. No problem! Next, gather all of your ingredients. You will need, diced onion, celery, garlic, diced tomatoes, tomato sauce, Worcestershire sauce, chili powder, sugar, salt, and minced green peppers. The celery and onions get sautéed in olive oil until tender. Next, the tomatoes, tomato sauce, garlic, and seasonings get added. This simmers on low for 45 minutes.
Now that the sauce is thick and rich, the raw shrimp and green peppers join the party. It won’t be long now. The shrimp just need to cook through and then it’s time to eat!
What a delicious meal. The sauce is packed full of flavor from the chili powder but it’s not too spicy. It goes perfectly with the juicy sweet shrimp. Serving it over white rice is best because it soaks up all of the flavor. I will be making this for my family over and over again!
- 1/2 cup green peppers, minced
- 1/2 cup onion, chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 2 tbls. olive oil
- 2 (15oz) cans diced tomatoes
- 1 (8oz) can tomato sauce
- 1 1/2 tsps. salt
- 1 tbls. sugar
- 1 tbls. chili powder
- 1 tbls. Worcestershire sauce
- dash tabasco
- 1lb raw shrimp
- In a large skillet, saute the onion and celery in olive oil until tender but not brown. Add the tomatoes, tomato sauce, garlic, salt, sugar, chili powder, Worcestershire, and tabasco. Simmer on low uncovered for 45 minutes. If the sauce gets too thick, add a little bit of water.
- Add the shrimp and green peppers and cook for an additional 5-10 minutes, or until the shrimp is cooked.
- Serve over white rice.