Big Easy Style Saucy Creole Shrimp
Ingredients
-
8
ounces
fresh chorizo
-
⅓
cup
flour
-
⅓
cup
canola oil
-
1
small
onion
-
3
cloves
garlic
-
2
stalks
celery
-
1
green bell pepper
seeded + chopped
-
1
can
stewed tomatoes
-
1-2
tablespoons
creole seasoning
-
1
tablespoon
smoked paprika
-
1
ounce
beer
-
1 ½
pounds
raw shrimp
-
1
tablespoon
Worcestershire sauce
-
1
tablespoon
Louisiana style hot sauce
-
1
tablespoon
butter
-
1
tablespoon
cajun seasoning
-
to serve
steamed white or brown rice
Instructions
- 1. Brown the chorizo in a medium-sized soup pot and drain on a paper towel.
- 2. In the same pot, add canola oil and flour, whisk together and cook until the roux is lightly golden.
- 3. Add chopped onion, garlic, celery, and green pepper, cooking for another 10 minutes.
- 4. Stir in the stewed tomatoes, creole seasoning, and smoked paprika, cooking for an additional minute.
- 5. Slowly pour in the beer, return the chorizo to the pot, and bring to a low boil; simmer for 10-15 minutes.
- 6. Meanwhile, heat a skillet and add butter, then toss the shrimp with cajun seasoning and sear until cooked through.
- 7. Add the cooked shrimp, Worcestershire sauce, and hot sauce to the creole mixture and simmer for 5 more minutes.
- 8. Serve the shrimp over hot rice with a side of beer bread for dipping.
Nutrition Facts (estimated)
Servings
4
Calories
720
Total fat
40g
Total carbohydrates
50g
Total protein
35g
Sodium
800mg
Cholesterol
200mg
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