Spicy Shrimp Créole

Are you as sick of Thanksgiving leftovers as I am? There are only so many different ways to repurpose turkey. One of the reasons I started adapting big batch recipes into recipes for one or two is because I don’t like eating the same food for a week straight. I am so ready for something different. I don’t eat a lot of fish or sea food so I thought something with shrimp would be different enough from turkey to make me happy.

I was out of chili powder and didn’t feel like mixing up a batch of my own blend so I substituted a 1/2 teaspoon cumin and a few drops of hot sauce for a pleasing heat.

Spicy Shrimp Creole

1/3 cup onion, chopped
1/3 cup celery, chopped
1/3 cup green pepper, chopped
1 TBS canola oil
1 (14.5 oz) can diced tomatoes
1 garlic clove, mined
1 (8oz) can tomato sauce
1 TBS Worcestershire sauce
1 tsp sugar
½ tsp salt
½ tsp chili powder
dash pepper sauce
8 oz medium shrimp, peeled
In a large skillet, saute onion, celery, and green pepper in oil until tender. Add the garlic and saute 2 minutes longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil; reduce heat and simmer, uncovered, 20-25 minutes. Add shrimp and cook 4-5 minutes longer. Serve over rice.

From Cooking for Two magazine

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