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.
- 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
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.