Low-Country Shrimp Creole
Updated Dec. 6, 2024
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
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Ingredients
- 5bacon slices
- 5medium onions, finely diced
- 7celery stalks, finely diced
- 3large bell peppers, finely diced
- 16-ounce can of tomato paste
- 4ripe tomatoes, chopped, with juice
- ½cup sugar
- 3pounds medium shrimp, deveined and peeled
- 1tablespoon Worcestershire sauce, plus more to taste
- Salt and pepper to taste
Nutritional analysis per serving (10 servings)
277 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 18 grams sugars; 32 grams protein; 841 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a microwave, cook the bacon for 4 to 5 minutes at full power to render the fat.
- Step 2
Pour the fat into a large saucepan. Place over medium heat. Add the onion, celery and pepper. Saute for 10 minutes, or until tender.
- Step 3
Add the tomato paste, tomatoes and sugar. Cook over low heat, covered, for an hour, stirring occasionally.
- Step 4
Stir in the shrimp and Worcestershire sauce. Season to taste with salt and pepper. Cover and allow to cook for 15 more minutes. Serve with steamed rice and hot biscuits.
Private Notes
Comments
We typically make half the recipe; the last time we made this my husband added some andouille sausage to the mix — outstanding!
Made this for dinner last night and it was great. Filling, not heavy and very tasty. I poached chicken thighs in broth to keep them moist and tender. The only addition was some lardons that I put in after the onion. Cooking the vegetables this way maintains their texture and they don't turn to mush. My husband loved it :)