Virginia Style Shrimp Creole

Spicy, sweet, and succulent Shrimp Creole. Serve it over brown rice or whole grain pasta and you have a healthy go to meal for the family or a deliciously romantic candlelight dinner for two!

Virginia Style Shrimp Creole

Ingredients

2 to 3 Tbsp. olive oil

1 pound large shrimp, peeled and deveined

1/2 cup celery

1/2 cup green bell pepper

1/2 cup of onion

1 to 3 cayenne chili peppers (depending on how much spice you like. I tend to go hot.)

2 garlic cloves

1/4 cup white wine (Chardonnay)

1/2 cup chicken stock

1 Tbsp. of Worcestershire Sauce

1 Tbsp lemon juice

4 Tbsp. tomato paste

1-14 1/2 oz. can Italian style tomatoes

1-8 oz. can tomato sauce

1 tsp. sugar

1/4 to 1/2 tsp of salt and pepper to taste

8 - 10 fresh basil leaves (purple or green) OR 2 tsp dried basil

1 Tbsp fresh oregano OR 1 tsp. dried

5 cups whole grain or white pasta (you can also use rice.)

Directions

Heat olive oil in skillet over medium heat. Saute celery, peppers, and onion until tender. Add garlic. Cook 2 more minutes. Add wine and let it reduce down for about 7 minutes. Pour in chicken stock, Worcestershire sauce, and lemon juice. Cook about 7 minutes.

Add tomato paste, tomatoes, and sauce. You may need to turn heat up to medium high. Mix in sugar. Then salt and pepper. Let it heat up to bubbling for about five minutes, stirring occasionally. Stir in chopped or dried herbs. Bring heat back down to medium or medium low. You want it to bubble slightly but not boiling and popping out of the skillet. Let this cook for about 30 minutes so the flavor from the herbs can emerge into the sauce.

Add shrimp and cook until they turn pink and just start to curl at the edges. About 6 - 8 minutes, depending on size. Keep an eye on them so you do not overcook as they will be tough and rubbery.

Boil water in a large sauce pan for the pasta and cook according to box directions. This is wonderful with a garden salad, maybe a small slice of french or sourdough bread, if you want to splurge!

There are many variations to Shrimp Creole. This is just one that I've settled on and really love! You may prefer it more or less spicy but to me it isn't creole if it doesn't have some kick to it. You can use jalapenos or any hot pepper you want or even crushed red pepper flakes or dried cayenne. No matter how you mix it up this dish will be one you want try again and again!

Comments

[Jennifer]

Thanks! Sausage and heavy creme. I'll have to try a version with those.

[vitamins]

This is an excellent recipe. The only suggestion I would make is to add more sausage and increase the heavy cream to 2/3 of a... cup.