Shrimp Creole

amandascookin.com

Larry Downs

20 year Navy veteran. Helped my wife run a full service deli we owned in San Diego until 2009 then we both retired.

Chris made Mar. 24th, 2024

4 Tablespoons unsalted butter

1 Tablespoon minced garlic

1 cup chopped green bell pepper

1 cup chopped celery

1 cup chopped onion

1 Tablespoon garlic salt

2 Tablespoons dried thyme

1 Tablespoon dried oregano

2 teaspoons cayenne pepper

2 Tablespoons Franks red hot sauce

1 Tablespoon all purpose flour

1 ½ cups chicken stock

14 ounces fire roasted tomatoes canned

3 bay leaves

1 pound large raw shrimp peeled, deveined, tails removed

subheading: Things You’ll Need:

Large deep sided skillet

subheading: Before You Begin:

This dish is a little spicy, enough to feel it, but not enough to make your mouth hot. You can adjust the hot sauce and cayenne pepper levels however you like.

Frozen shrimp is perfectly fine, just be sure to thaw it before beginning. To thaw shrimp quickly, place them in a ziptop bag and submerge them in a bowl of cold water for around 20 minutes. Do not use warm or hot water.

Fire roasted diced tomatoes add an extra element of heat to this dish, but you can easily substitute with regular diced tomatoes if preferred.

Directions at amandascookin.com

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