Annual Business Issue

Shrimp Creole Recipe

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Spice It Up!

Craving a dish with a kick? Whether you’re looking for mild spice or heat levels that push the limits of the Scoville scale, spicy dishes always deliver when it comes to delicious, bold flavor. Read on for five recipes from local chefs that bring the heat.

 

shrimp creole

Shrimp Creole Recipe

LeMont Johnson
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Course dinner
Cuisine Creole
Servings 4 -6 servings

Ingredients
  

  • 1 can diced tomatoes
  • 1 can tomato paste
  • 2 cups water
  • 1 tsp. lemon juice
  • 1 tsp. lime juice
  • ¼ cup Worcestershire sauce
  • 1 stick butter
  • 4 tsp. olive oil, divided
  • ½ cup bell peppers, chopped
  • ¼ cup jalapeño, chopped
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • ¼ cup garlic, chopped
  • 1 tsp. Old Bay seasoning
  • 1 dash cayenne pepper
  • 1 tsp. basil, chopped
  • 1 tsp. garlic powder
  • ½ tsp. pepper oil
  • 1 tsp. onion powder
  • 1 tsp. Tabasco sauce
  • 1 tsp. ground rosemary
  • 1 cup white rice
  • 1 lb. fresh shrimp, peeled and deveined

Instructions
 

  • In a 2-quart boiler, add tomatoes, tomato paste, water, lemon juice, lime juice, and Worcestershire, and simmer. Add butter and 2 teaspoons of oil to a skillet on medium heat.
  • Once hot, add peppers, onions, celery, and garlic. Cook until slightly soft, about 2 minutes. Add to tomato mixture with all seasonings and simmer for 20 minutes.
  • Follow rice package cooking instructions. Set aside.
  • Sauté shrimp in the remaining 2 teaspoons oil on medium high heat for just about 2 minutes each side. Stir shrimp into tomato mixture.
  • Add a large scoop of rice in the center of the serving dish of the tomato and shrimp dish; you are ready to serve.
Keyword Creole, shrimp, shrimp creole, spicy
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lemont johnson

“When you pair jalapeño peppers, a little pepper oil, and Tabasco sauce together, you get great heat and flavor. This dish is a home favorite around the Johnson house. All that’s needed to complete this meal is a tall glass of lemonade, some jazz playing in the background, and lots of conversations and laughter.” – LeMont Johnson, Chef and Owner, LeMont’s Kitchen

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