When you can’t get to New Orleans, cook New Orleans.This fun and effortless recipe for Shrimp Creole is loaded with tender shrimp and tomatoes all simmered in the holy trinity of ingredients, true Louisiana style.Serve piping hot with rice or French bread and let the good times roll.

The easy Creole sauce uses tomatoes as a base, unlike another famous Southern recipe, Shrimp Etoufée, which has a thicker, heartier roux base.It makes a perfect supper when you’re short on time but still want big, bold flavor.Recipe ingredients: Ingredient notes: The Holy Trinity: In Cajun and Creole cuisine, the “holy trinity” is the flavor base for many recipes: Equal parts green pepper, onion, and celery.

It’s similar to other humble beginnings all over the culinary world: French Mirepoix (carrot, onion, celery) Spanish Sofrito (onion, garlic, tomato), and Italian Batutto (carrots, onion, celery + fennel/garlic/parsley).Shrimp stock: If you’ve been saving shrimp shells in the freezer, you might be able to make your own.Otherwise, a simple chicken stock will do.

Bay leaves: Don’t leave these out.They’re crucial to getting that Creole flavor just right.Shrimp: Buy raw shrimp in the shell if possible.

Before you cook, clean the shrimp and make stock with the shells.Raw shrimp are the best in this recipe (pre-cooked shrimp will turn rubbery).Thaw frozen shrimp overnight in the refrigerator or in a bowl in the sink with a trickle of cold water running over them.

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