Antoine S Shrimp Creole Recipe

Ingredients for Antoine S Shrimp Creole

• 1 pound shrimp (peeled and deveined)
• Butter
• Green Bell Pepper
• 1/2 medium onion, chopped
• Tomatoes With Juice
• Thyme
• Garlic
• Parsley
• Paprika
• 2-3 bay leaves (optional)
• Salt
• Cayenne Pepper
• 2 tablespoons cornstarch

How to Make Antoine S Shrimp Creole

1. Sauté 1 medium green bell pepper and 1/2 medium onion, chopped, in 2 tablespoons butter until softened (about 5 minutes).
2. Add 1 (28 ounce) can crushed tomatoes, 1/2 cup tomato juice, 1 teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Slowly whisk the cornstarch slurry into the simmering sauce.
4. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
5. While the sauce simmers, melt 3 tablespoons butter in a separate skillet over medium-high heat. Season with salt and pepper.
6. Add 1 pound shrimp (peeled and deveined) to the skillet and sauté for 2-3 minutes per side, until pink and cooked through.
7. Gently stir the cooked shrimp into the simmering Creole sauce.
8. Remove from heat and discard any bay leaves (if used).
9. Serve hot over cooked white rice. Garnish with fresh parsley (optional).
10. This dish freezes beautifully! Allow to cool completely before storing in airtight containers.