Shrimp Creole

Want a great, healthy, spicy seafood dish filled with vegetables? Then you are in the right place!  This dish is a wonderful mix of sweet shrimp in great spicy tomato broth with the crisp bite of sautéed vegetables.

     Shrimp Creole:

     1lb Shrimp

     1 Onion

     1 Green Pepper

     1 Red Pepper

     2-3 Celery Stalks

     1 Bay Leaf

     1tsp Parsley

     6oz Tomato Paste

     2C Water

     2tsp Beef Bouillon

     Old Bay Seafood Seasoning

     1/2C White Distilled Vinegar

     1/2C Water

Chop all the vegetables into even pieces and in a large sauce pot sauté with butter, bay leaf & parsley, once the veggies are no longer raw add water, bouillon, old bay to taste (start with 1tsp and as it cooks decide if you want to add more) and tomato paste.  Bring up to a simmer and let boil on low for a half an hour. 

Make sure shrimp have been de-veined and are still in their shells, if frozen thaw in cool water and drain.  In a large sauté pan mix water, vinegar and 2TB Old Bay and bring to a boil.  Add shrimp in a single layer into the pan and stir.  Flip the shrimp after 2 minutes and continue to cook another 1-3 minutes until the shrimp are cooked through – if your pan is small you may need to cook the shrimp in batches, just remove the first batch and add the second.  Once the shrimp have cooled off enough remove the shells and if you would like cut into pieces that are the same size as the vegetables.

Once the sauce and vegetables have cooked for 30 minutes add the shrimp to the sauce and stir to heat through. 

I like to serve this over rice, but it would be okay on its own, with couscous as well as grits or polenta