Ingredients for Shrimp Creole Southeast Texas Style
- 1/2 cup (113g) butter
- Onions
- 2 stalks celery, chopped
- Green Bell Pepper
- Garlic Cloves
- 1/4 cup (30g) all-purpose flour
- Rotel Tomatoes
- 2 tablespoons tomato paste
- 1/2 cup (118ml) dry red wine
- 1/2 teaspoon salt
- Ground Black Pepper
- Worcestershire Sauce
- Sugar
- Basil
- 1 teaspoon dried thyme
- 1 bay leaf
- Parsley
- Medium Shrimp
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How to Make Shrimp Creole Southeast Texas Style
- Melt 1/4 cup (57g) butter in a large skillet over medium heat.
- Sauté 1 medium onion (chopped), 2 stalks celery (chopped), 1 green bell pepper (chopped), and 2 cloves garlic (minced) until tender (about 5-7 minutes).
- Add the remaining 1/4 cup (57g) butter to the skillet and stir until melted.
- Sprinkle in 1/4 cup (30g) all-purpose flour and stir until a roux forms (about 1 minute).
- Add 1 (10 ounce) can Rotel diced tomatoes (mild), 2 tablespoons tomato paste, and 1/2 cup (118ml) dry red wine. Stir until well combined.
- Add 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in 1 bay leaf and 1 cup (237ml) shrimp stock or chicken broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
- Add 1 pound (454g) peeled and deveined shrimp to the simmering creole and stir to combine.
- Cook for approximately 10 more minutes, or until shrimp turns pink and is cooked through.
- Remove the bay leaf before serving.
- Serve hot over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
87 g
Sugar
41g
Fat
50g
Carbs
8g
