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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I downloaded Shrimp Creole and it was very good but high in fat/calorie ratio, about 49%. So I made some tweaks to eliminate all the oil by using a technique from Chef Paul Prudhomme. It's still very flavorful and the only fat in it is what comes naturally from the veggies, shrimp and broth. Ingredients:
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup anaheim chili, chopped |
1 serrano chili, fine dice |
1 garlic clove, minced |
1 teaspoon kosher salt |
1 teaspoon sugar |
1 1/2 teaspoons chili powder |
14 1/2 ounces cut tomatoes |
8 ounces tomato sauce |
1 tablespoon worcestershire sauce |
12 ounces shrimp, peeled |
Directions:
1. Heat a non-stick pot over medium heat for 3-4 minutes.
2. Add onion, celery, Anaheim pepper, Serrano pepper and garlic.
3. Add Kosher salt, sugar, chile powder to veggies and mix well.
4. Add 1/4 cup of the beef broth and cook down until almost gone, stirring occasionally.
5. Add another 1/4 cup of the beef broth and cook down until almost gone, stirring occasionally.
6. Add the final 1/4 cup beef broth, cut tomatoes, tomato sauce and Worcestershire sauce. Partially cover, reduce heat to a slow simmer and cook for about 25 minutes.
7. Add the shrimp and cook for another 5-10 minutes or until shrimp are cooked through.
8. Serve over rice or pasta.
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