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Shrimp Creole

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 lbs frozen shrimp (peeled, deveined, tail off)
  • ⅔ cup flour
  • ⅔ cup vegetable oil
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, chopped
  • ½ cup green onion, chopped
  • 1½ cups white onion, chopped
  • 1½ cups celery, chopped
  • 1 can Rotel
  • 1 can tomato sauce (8 oz)
  • 14 fl oz chicken broth
  • 2 tsp salt
  • 3 T garlic, minced
  • 4 cups white rice, cooked
  • Tabasco (or any hot sauce) for serving

Method
 

  1. Place all of the chopped vegetables (peppers, onion, green onion, celery) in a large bowl that is microwave safe.
Roux
  1. Combine the flour and oil in a microwave safe Pyrex. Mix thoroughly until there are no clumps of flour.
  2. Microwave on high for 4-6 minutes. Be sure to watch it closely after 4 minutes. You want to get it medium-dark brown. DO NOT BURN IT.
  3. If you need to, you can take it out of the microwave and stir it occasionally.
Creole
  1. Once the Roux is cooked to perfection, pour it over your bowl of veggies. Mix together well until all veggies are evenly coated.
  2. Microwave the veggie/roux for 5 minutes. Stir after the 5 minutes are up.
  3. Add the Rotel, Tomato Sauce, Chicken Stock, Garlic and Salt. Mix together well.
  4. Microwave for 6 minutes. Stir after the 6 minutes are up.
  5. Add the frozen shrimp. Mix together well.
  6. Put this back in the microwave until the shrimp are cooked through. For me, this usually takes 15-20 minutes (I recommend microwaving 4-5 minutes at a time, being sure to stir throughout so it cooks more evenly).
  7. Once the shrimp are cooked, the creole is complete. Serve in a bowl over white rice. Add your favorite hot sauce if you like it extra spicy and flavorful - for me that means a lot of Tabasco!