Lazy Shrimp Creole
Let’s be honest. This Maine girl doesn’t know much at all about Shrimp Creole. We’ve been eating healthier lately so I can get rid of winter pudge before summer gets here. I’ve been craving something different. Soup and stew is getting old and there’s still too much snow to bring out the grill. This dish is as hot as you want it to be so it’ll warm you up if it’s still winter where you live. Lazy Shrimp Creole is a new favorite.
I feel a little lazy about this recipe. I didn’t spend much time putting it together, and since I loved it from the first try, I didn’t have to make adjustments and make it more than once. This really is
lazy easy. You can serve this on rice or have it as it is (low carb). If you’d like it a little thicker, stir in two tablespoons of tomato paste.
Lazy Shrimp Creole - Easy One-Pot Meal
- 1 pound shrimp Peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 medium bell pepper chopped
- 1 stalk celery large stalk
- 2 cloves garlic minced
- 16 ounces stewed tomatoes
- 1 bay leaf
- 2 teaspoons Creole seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon hot sauce
- 1 teaspoon Worcestershire Sauce
- Sauté the onion, Bell pepper, celery, garlic and Bay leaf until the onions are translucent. Add the stewed tomatoes, including all of the liquid, the Creole seasoning, pepper, Worstershire Sauce, hot sauce and pepper to the pan. Simmer for 10 minutes. Add the peeled and deveined shrimp to the pan and simmer 8 to 10 minutes, until the shrimp is cooked. If you're using small Atlantic shrimp, simmer for three minutes is plenty. Keep the hot sauce on the table! It's easy to add heat to this dish if you'd like!