Shrimp Creole


2 Tablespoons canola or other light oil
1 Cup chopped green bell pepper
1 Cup chopped celery
1 Small onion diced
1 Can tomatoes including juice
4 Cloves of garlic chopped
? Pound peeled and deveined shrimp
3 Tablespoons Butter Blast seasoning
? Cup tomato paste
1 Cup low sodium chicken stock
? Cup packed brown sugar
2 Tablespoons paprika
1 Teaspoon cayenne pepper
2 Teaspoons oregano
1 Teaspoon ground black pepper

In a small sauce pan, combine the Butter Blast, tomato paste, chicken stock, brown sugar, paprika, cayenne pepper, oregano and black pepper. On a medium high heat, using a whisk, combine all ingredients until all is well dissolved and mixture comes to a rapid boil. Turn off and allow to thicken. This will only take a few minutes. (This step can be made days in advance; the flavors will only improve upon standing).

In a skillet over medium high heat, heat the oil and add the chopped garlic, allowing the garlic to brown but not burn. Add the celery, bell peppers and onion, and stir till the veggies are translucent, but not cooked through. Add the peeled and deveined shrimp and toss until shrimp are just pink. Add the canned tomatoes and the Creole sauce to the pan and stir to combine. Serve over fluffy white rice!

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