Spicy Shrimp Creole (Whole 30)

Wednesday, I turned off the heat in my apartment and opened all my windows wide. Today, I turned the heat back on, closed all my windows and trekked through 6 inches of fresh snow to pay my rent. Welcome to April in North Dakota. SIGH.

Spicy Shrimp Creole

• Difficulty: Easy
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Adapted From Taste Of Home Magazine

1/3 cup onion, chopped

1/3 cup celery, chopped

1/3 cup green pepper, chopped

1 TBS olive oil

1 (14.5 oz) can diced tomatoes

1 garlic clove, minced

1 (8 oz) can tomato sauce

1 TBS coconut aminos, sub Worcestershire sauce, if not Whole 30

1/2 tsp salt

1/2 tsp chili powder

Dash pepper sauce

8 oz medium shrimp

In a large skillet, saute onion, celery and green pepper in olive oil until tender. Add garlic and saute 2 minutes longer. Stir in diced tomatoes, tomato sauce, coconut aminos, 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 a baked potato or salad. Serve over rice or noodles, if not Whole 30.

15 Minute Coconut Prawn Curry Stir Fry (Whole 30 Day 1)

Today is the first day of my third round of Whole 30.  I decided to start it out with a bang and made Eat, Drink, Paleo’s 15 Minute Coconut Curry Prawn Stir Fry for breakfast.  Yep,  I ate this at 8 am for breakfast.  I am really trying to get away from the idea breakfast has to be eggs or cereal in order to be breakfast.  My first round of Whole 30 I ate almost 4 dozen eggs in 4 weeks.  I was pretty sick of eggs by the end and didn’t look at them for months after my first round ended.  Judging by all the requests for egg free breakfasts on the Whole 30 groups I follow, I know I am not the only one who wants to cut back on the eggs.

This is not a hot curry stir fry.  I used the garam masala made from 660 Curries because it is my favorite and I already had some mixed.  Feel free to use your favorite.  I also used already cooked shrimp because that is what I had on hand.  Use what you like, just remember to remove the tails, if necessary.

15 Minute Coconut Prawn Curry Stir Fry

• Difficulty: Easy
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From Eat, Drink, Paleo

1 tsp olive oil

1/2 onion, sliced

1 carrot, peeled and sliced

1/2 medium green pepper, sliced

1 tsp fresh ginger,  grated

pinch salt

1 clove garlic, minced

180 grams peeled and tailed shrimp, about 1 1/2 cups

1 tsp Red Boat fish sauce

1 tsp curry powder

1/4 cup coconut milk

juice of half a lime

Heat oil in a medium frying pan over medium high heat.  Add the onion and cook a minute or two, stirring occasionally.  Add the carrots, green pepper, and ginger.  Stir fry 2-3 minutes.  Add the shrimp, garlic, fish sauce, and curry powder.  Cook until the shrimp are cooked through, about 30 seconds.  Add the coconut milk and about a tablespoon of water.  Stir fry another 2 minutes and then drizzle with lime juice.  Serve.

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

• Difficulty: Easy
• Print

Ingredients
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