Shrimp creole 🤤 

Y’all loved the shrimp so much I figured I’d feature another shrimp recipe. You just can’t go wrong with this Louisiana style dish. Now let’s pretend it’s Mardi Gras every day!💃🏼🎊 Creole prawns are a second course or single dish if accompanied by very tasty white rice. They are a typical dish of Creole cuisine, widespread in various parts of the world but much more rooted in New Orleans, Louisiana in the United States where the Creole language is still spoken today. Creole cuisine is a cuisine that mixes Italian, Spanish, Portuguese, African, Native American and Caribbean influences. Meat and fish dishes, mainly lobster, shrimp and crab, are generally served with boiled rice or pilaf thus turning a second course into a single dish. Creole prawns are very quick to make and the ingredients are easy to find. Always prefer fresh shrimp and take care to clean them well without breaking the thread of the intestine; In the absence of these you can also use frozen ones or only shrimp tails depending on taste. Creole prawns go well with a good white wine and are perfect to be served during a dinner with friends or family.

Ingredients 

Shrimp 800 g

Tomatoes (puree) 600 g

Onions 1

Peppers 1

Chili pepper 1

Bay leaf 2 leaves

Tabasco 7 drops

Butter 30 g

Flour 1 tablespoon

Salt to taste

Pepper to taste

Preparation 

In a pan melt the butter, add the onion and hot pepper finely chopped and let sizzle. Add the tablespoon of flour and stir. Add the tomato puree, bay leaves, pepper cut into layers, season with salt and pepper and cook over moderate heat for about 20 minutes. Remove the carapace and intestinal thread to the shrimps, then add them to the sauce, add the Tabasco and continue cooking, with a covered pot, for another 10 minutes at most. Serve hot and complete the dish with boiled white rice.

Note

For an even tastier touch you can add a tablespoon of Worcestershire sauce.