Spicy Healthy Shrimp Creole

We at the Greene House love the flavors of New Orleans, both Creole and Cajun cuisine. Although similar to an etouffee, this shrimp dish is simmered in a tomato-based sauce rather than a roux, which makes it much healthier. We like to toss in some okra, and we prefer to use crushed rather than whole tomatoes for our version of this dish. Increase or decrease the cayenne and hot sauce to adjust the spicy heat to your comfort level. If you peel and de-vein the shrimp the night before, this recipe actually comes together well for a quick week night dinner.

Serve over cooked rice, or by itself in a bowl using a big chunk of hearty bread to sop up the sauce.

Spicy Shrimp Creole

Cook garlic, onions, celery, and peppers. Cook until softened, about 5 minutes.

Spicy Shrimp Creole

Stir in cayenne and let caramelize.

Spicy Shrimp Creole

Add the seafood stock, tomatoes, okra, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper.

Spicy Shrimp Creole

Simmer for 35 minutes.

Spicy Shrimp Creole

Add shrimp.

Spicy Shrimp Creole

Cook about 4 more minutes, until shrimp are bright pink and cooked through.

Spicy Healthy Shrimp Creole
 
Prep time
Cook time
Total time
 
Weight Watchers Info: 6 PointsPlus per serving (rice or bread is extra)
Author:
Cuisine: Creole
Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 large onions, chopped
  • 2 stalks celery, chopped
  • 2 Anaheim peppers, chopped
  • 1 teaspoon cayenne pepper
  • 2 cups shrimp or shellfish stock
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup frozen okra
  • Dash Worcestershire sauce
  • Dash hot sauce
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper
  • 2 pounds large shrimp (about 32), shelled and deveined
  • 4 tablespoons green onions, sliced for garnish
Instructions
  1. Heat a large heavy Dutch oven over medium heat. Add oil.
  2. Cook garlic, onions, celery, and Anaheim peppers. Cook until softened, about 5 minutes.
  3. Stir in cayenne and let caramelize.
  4. Add the seafood stock, tomatoes, okra, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes.
  5. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through.
  6. Garnish with green onions.
  7. Serve over rice on a plate, or serve in a bowl with a piece of crusty bread to sop up the sauce.

 

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