Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely diced onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 (12-ounce package) smoked sausage, sliced (optional)
- 1 (14.5-ounce) can stewed tomatoes
- 1 8-ounce can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- hot sauce, to taste
- 1 pound large shrimp, peeled and deveined
- cooked rice, grits or crusty bread, for serving
Chef notes
Creole shrimp is similar to shrimp étouffée. Its deep, rich, spicy tomato flavor combined with the "holy trinity" — white onion, green bell pepper and celery — will definitely take your taste buds to new heights. Whether served with rice or as an appetizer with crusty bread, this simple dish will wow you time after time.
Preparation
1.In a large saucepan or Dutch oven, melt butter and olive oil over medium heat. Add onion, green pepper, celery and garlic; cook until tender, about 5 minutes.
2.Add sausage, if using, and cook until crispy, about 5 minutes.
3.Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder and hot sauce. Bring to a simmer, stirring frequently. Stir in shrimp and cook for 5 minutes.
4.Serve over rice or grits, or eat with crusty bread.
