Follow these steps for perfect results
shrimp
peeled and tails removed
crushed tomatoes
low-sodium tomato sauce
low-sodium chili sauce
diced onion
diced
diced green bell pepper
diced
dried thyme
dried basil
dried oregano
sugar
olive oil
Tabasco sauce
hot cooked rice
hot cooked
Heat olive oil in a pan over medium heat.
Add diced onion and green bell pepper to the pan.
Saute the onion and bell pepper until the onions become translucent, about 3-5 minutes.
Add shrimp to the pan.
Cook the shrimp for 1 minute, until slightly pink.
Add crushed tomatoes, tomato sauce, and chili sauce to the pan.
Stir in dried thyme, dried basil, dried oregano, and sugar.
Season with Tabasco sauce to taste.
Bring the sauce to a simmer.
Simmer for 5-10 minutes, allowing the flavors to meld.
Serve the Shrimp Creole over hot cooked rice.
Expert advice for the best results
Adjust the amount of Tabasco sauce to your preferred level of spiciness.
For a richer flavor, add a bay leaf during simmering and remove before serving.
Garnish with chopped fresh parsley for added freshness.
Everything you need to know before you start
10 mins
Can be made a day ahead and reheated.
Serve in a bowl over rice, garnished with fresh herbs.
Serve with a side of crusty bread for soaking up the sauce.
Add a side salad for a complete meal.
Pairs well with the seafood and spices.
A refreshing complement to the dish.
Discover the story behind this recipe
A staple dish of Creole cuisine, reflecting the blend of French, Spanish, African, and Native American influences.
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