Shrimp Creole

Butter, onion, celery, garlic, tomato paste, paprika, Italian seasoning, chicken stock, tomato juice, tomatoes, Worcestershire sauce,  cayenne pepper, white pepper, cornstarch, water, & shrimp!

Melt butter in a large saucepan.

Add onion, celery, and and cook until tender, 5 - 8 minutes.

Add garlic and cook for another few minutes.

Add the tomato paste, paprika, and Italian Seasoning and cook an additional 3 minutes.

Add chicken stock, tomato juice, tomatoes, Worchestershire sauce, salt, black pepper,  & cayenne pepper.

Stir & mash up the tomatoes a little.

Bring this mixture to a boil, then simmer for 8 - 10 minutes, stirring frequently.

After simmering, give it a good stir.

If you use whole, canned tomatoes, blend the tomatoes with an immersion blender.

Gradually add it to the tomato sauce to thicken, stirring constantly.

While the mixture is simmering, combine the cornstarch and water in a small bowl.

Add fresh parsley.

Then add shrimp.

Cook for 5 - 8 more minutes, until the shrimp are no longer translucent.

Don't overcook the shrimp!

Serve with fresh parsley & white rice.

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