Shrimp (prawn) Creole (quick and Easy)
Ooh, we just love Creole food and shrimp Creole must be one of our favourites.
Shrimp Creole is a dish of Louisiana Creole origin (French and Spanish Inheritance), consisting of cooked shrimp in a recipe of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or a different hot pepper sauce, and served over steamed or boiled white rice. You can cook the shrimp in the mixture or cook it separately and add it at the end.
Yield: 4 Ready in 20 minutes
Cuisine: CajunMain Ingredient: Shrimp
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Notes Shrimp (prawn) Creole (quick and Easy) Preparation
Coat a non-stick pan with cooking spray, or wipe a little olive oil with a paper towel. Place over a medium heat until hot.
Add the onions, peppers, chillies, garlic, and saute until tender. Add the tomatoes and bring to the boil. Reduce the heat and simmer uncovered for ten minutes, stirring occasionally. Add the prawns (shrimp) cover and cook for five minutes, or until the prawns turn pink.
Serve on the rice and Enjoy!
Notes
Other "Creole" dishes may be made by replacing with some other meat or seafood for the shrimp, or leave out the meat completely.
Creole type dishes incline to resemble the combination of a gumbo and a jambalaya. They are characteristically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the Creole combination, rather than cooked in the same pot as with a jambalaya. Creole recipes also do not contain broth or roux; instead, the Creole mix is simmered to its desired degree of thickness. Apart from the base ingredients of onion, celery and bell pepper, creole recipes are commonly used as improvised dishes, as the basic recipe may be altered to include whatever ingredients the cook has readily available.
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Other 'Creole' dishes may be made by replacing with some other meat or seafood for the shrimp, or leave out the meat completely.
Creole type dishes incline to resemble the combination of a gumbo and a jambalaya. They are characteristically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the Creole combination, rather than cooked in the same pot as with a jambalaya. Creole recipes also do not contain broth or roux; instead, the Creole mix is simmered to its desired degree of thickness. Apart from the base ingredients of onion, celery and bell pepper, creole recipes are commonly used as improvised dishes, as the basic recipe may be altered to include whatever ingredients the cook has readily available. [I posted this recipe.] |
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+Creole+(quick+and+Easy)%20on%20BigOven%3A%20Ooh%2c+we+just+love+Creole+food+and+shrimp+Creole+must+be+one+of+our+favourites.%0d%0aShrimp+Creole+is+a+dish+of+Louisiana+Creole+origin+(French+and+Spanish+Inheritance)%2c+consisting+of+cooked+shrimp+in+a+recipe+of+whole+or+diced+tomatoes%2c+onion%2c+celery+and+bell+pepper%2c+spiced+with+Tabasco+sauce+or+a+different+hot+pepper+sauce%2c+and+served+over+steamed+or+boiled+white+rice.+You+can+cook+the+shrimp+in+the+mixture+or+cook+it+separately+and+add+it+at+the+end.)
