We found this recipe on a “Must Make for March Madness” list, and we think it’s perfect whether or not you like college basketball. Additionally, lots of people look to seafood as a good source of protein during this time of year, and we know there are some Cajun food lovers around here.
This recipe is easy and not overly time consuming. It will keep in the refrigerator for a few days and also freezes pretty well. It’s a slam dunk all around.
Recipe adapted from Lena Abraham via delish: https://www.delish.com/cooking/recipe-ideas/a26470763/easy-shrimp-creole-recipe/
Yield: 6 servings
Prep Time: 15 minutes
Total Time: 50 minutes
Freshly ground black pepper
4 cloves garlic, minced
1 tbsp. paprika
Juice of 1/2 lemon
1 tbsp. vegetable oil
Cooked white or brown rice, for serving
- In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until soft, about 5 minutes. Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more. Add chicken broth and bay leaf and bring to a boil. Lower to a simmer and cook until reduced by about 1/4, 6 to 8 minutes.
- Add tomatoes and cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more. Season again with salt and pepper if needed, then turn off heat and stir in lemon juice.
- In a separate large skillet, heat oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper, then add prepared sauce to shrimp. Garnish with green onions and serve with rice. Enjoy!