Season the shrimp with 1 Tbsp of the Creole Seasoning.
Melt the butter in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the shrimp stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes.
Add the shrimp, green onions, and parsley, simmer for 10 minutes more or until the shrimp are cooked through. Stir in the 3 Tbsp butter, and adjust the seasonings to taste.
Serve over Creole Boiled Rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (501g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1267 | ||
Calories from Fat: 614 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.3g | 91 % | |
Saturated Fat 41.1g | 206 % | |
Monounsaturated Fat 17.3g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 508.4mg | 156 % | |
Sodium 416.1mg | 14 % | |
Potassium 778.2mg | 20 % | |
Total Carbohydrate 105.5g | 31 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 100.3g | ||
Protein 55.9g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1267
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