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This spicy shrimp dish is delicious over brown rice. Leftover seasoning blend can be stored in an airtight container for up to one month. Use it to add kick to cornbread, stewed chicken, rice or soups.
SPICY CREOLE SHRIMP DISH
Creole Seasoning Blend
- 2¼ tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1½ teaspoons ground black pepper
- 1½ teaspoons onion powder
- 1½ teaspoons cayenne pepper
- 1½ teaspoons oregano
- 1½ teaspoons dried thyme
- 2 teaspoons canola oil
- 1 cup chopped onions
- ½ cup chopped green pepper
- ½ cup chopped celery
- ¼ teaspoon salt
- Pinch of cayenne pepper
- 3 medium chopped tomatoes
- 1 teaspoon chopped garlic
- 1 bay leaf
- 1 pound shrimp, peeled and deveined (about 20-25 shrimp)
- 2 teaspoons Creole seasoning blend
- ½ cup water
- 1 tablespoon all-purpose flour
- Dash of Tabasco sauce
To prepare the seasoning blend, combine the herbs and spices in a small bowl. Set aside.
In a large saute pan, add oil and heat to medium-high heat. Saute the onions, green pepper and celery until soft and tender, about eight minutes. Lower heat. Season vegetables with salt and cayenne pepper. Then add tomatoes, garlic and bay leaf. Let simmer about two minutes.
In a medium bowl, combine the shrimp and 2 teaspoons of Creole seasoning blend. Mix well. In a small bowl, combine water, flour and Tabasco sauce. Pour over the tomato mixture in the saute pan. Add seasoned shrimp to pan, and cook until pink and tails curl, about five to eight minutes. Remove bay leaf before serving.
Nutritional information per 1 cup serving:
200 calories; 5 g total fat; 0 g saturated fat; 0 g transfat; 2 g monounsaturated fat; 170 mg cholesterol; 875 mg sodium; 14 g total carbohydrate; 3 g dietary fiber; 6 g total sugars; 25 g protein.
These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.