New Orleans Shrimp Creole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from The Diabetes Food and Nutrition Bible . Ingredients:
1/4 cup dry white wine |
1 large onion, diced |
1/2 cup diced celery |
1 large red pepper, diced |
1/2 medium green pepper, diced |
2 garlic cloves, minced |
1 cup sliced okra (frozen or fresh work well.) |
2 (14 1/2 ounce) cans diced tomatoes |
1 tablespoon tomato paste |
1 cup chicken stock or chicken broth |
1/2 teaspoon cayenne pepper |
1/2 teaspoon paprika |
1/2 teaspoon celery seed |
2 bay leaves |
1 lb large shrimp, peeled and deveined |
salt and pepper |
brown rice, cooked |
Directions:
1. In a large stockpot, heat the white wine over medium heat until it boils slightly; add in the onions, celery, peppers and garlic. Saute for 10 minutes.
2. Stir in the okra, tomatoes, tomato paste, broth, and seasonings. Bring to a boil, reduce the heat and simmer for 45 minutes.
3. Add in the shrimp and continue to cook for 5 to 6 minutes or until shrimp turn pink. Season with salt and pepper if desired.
4. Spoon stew into bowls and top with a scoop of cooked brown rice.
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