This quick and easy Shrimp Creole was a fast favorite at KidChef Camp this summer! Most of the kids said they liked it because there was a lot to cut and chop. If you want to make it quicker and easier, get pre-cut frozen onion mix instead of chopping your own. Enjoy!
4 ounces (1 stick) butter
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper shrimp creole2 bay leaves
1 14.5 ounce can diced tomatoes
1 tablespoon minced garlic
1 teaspoon Worcestershire Sauce
1 teaspoon hot sauce, or to taste
2 tablespoons all-purpose flour
1 cup water
1 cup seafood stock OR clam juice
2 1/2 pounds peeled and deveined large shrimp
1 tablespoon Cajun seasoning
1/2 cup chopped green onions
2 tablespoons chopped parsley
In a large sauce pan, over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Bring the mixture to a boil and reduce to a simmer; continue to cook for 15 minutes.
In a small bowl whisk the flour and water together and add the mixture to the tomatoes. Cook for 4 to 5 minutes. Add the shrimp stock, Worcestershire and hot sauce and continue to cook for 10 minutes longer. Season the shrimp with Cajun Seasoning and add them to the pot. Cook the shrimp until they are pink and cooked through, about 6 to 7 minutes. Stir in the green onions and parsley.
Serve with white or brown rice.
The LSU AgCenter and the LSU College of Agriculture