Ingredients for Panned Creole Shrimp
- 1 pound peeled and deveined shrimp
- Butter
- Extra Virgin Olive Oil
- Garlic
- Fresh Coarse Ground Black Pepper
- Worcestershire Sauce
- Fresh Thyme
- Hot Pepper Sauce
- Salt
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How to Make Panned Creole Shrimp
- In a large oven-safe skillet (cast iron is ideal), heat 2 tablespoons of olive oil over medium heat.
- Add 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, 2 cloves minced garlic, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper (or more, to taste), and 1/4 teaspoon salt. Stir and cook for 2-3 minutes, until softened.
- Pour in 1/2 cup of chicken broth and 1/4 cup of tomato paste. Stir well to combine and bring to a gentle simmer. Cook for 1 minute.
- Add 1 pound of peeled and deveined shrimp to the skillet. Toss gently to coat the shrimp in the sauce and arrange them in a single layer.
- Place the skillet into a preheated 375°F (190°C) oven and cook for 5-7 minutes, or until the shrimp are pink and cooked through, stirring halfway through.
- Serve immediately in warm bowls. Garnish with fresh parsley (optional). Serve with crusty French bread for dipping into the delicious Creole sauce!
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
2g
Fat
84g
Carbs
1g
