Shrimp Creole
2 servings
25 minutes
Creole shrimp is a fragrant dish deeply rooted in Louisiana's culinary traditions, where Creole cuisine blends European, African, and Caribbean influences. Its rich sauce made from tomatoes, Worcestershire sauce, and paprika offers a robust flavor with spicy notes, while the sautéed shrimp add tenderness and a taste of the sea. Vegetables like garlic, onion, bell peppers, and celery provide layers and depth of flavor. This dish pairs perfectly with rice that absorbs the rich sauce, making each bite delightfully harmonious.
1
Melt two tablespoons of oil in a heavy-bottomed pan.
- Butter: 4 tablespoons
2
Sauté finely chopped vegetables: garlic, onion, bell pepper, chili pepper, and celery in oil.
- Onion: 1 head
- Finely chopped garlic: 1 clove
- Chili pepper: 1 piece
- Red sweet pepper: 0.5 piece
- Celery: 1 stem
3
Add bay leaf to the vegetables for 2-3 minutes, then remove the leaf.
- Bay leaf: 2 pieces
4
After 4 minutes, add paprika, chopped tomatoes, and tomato juice, mixing thoroughly.
- Paprika: 1 teaspoon
- Tomatoes in their own juice: 0.5 jar
- Tomato juice: 200 ml
5
We add Worcestershire and tomato sauce (in the worst case, we can do without the tomato).
- Worcestershire sauce: 3 tablespoons
- Hot tomato sauce: 3 teaspoons
6
Extinguish until the liquid is completely evaporated.
7
Mix water and starch, pour it over the vegetables, and stir.
- Cornstarch: 1.5 teaspoon
- Water: 100 ml
8
Ready in about two minutes until the starch and the sauce's characteristic thick consistency.
9
Fry the shrimp in the remaining oil.
- Peeled king prawns: 12 pieces
- Butter: 4 tablespoons
10
Pour the sauce over the shrimp and mix thoroughly.
