This meal’s big draw is that it’s delicious, of course. But not far behind is the fact that it’s weeknight easy.
From start to finish, it’s on the table in under an hour. It’s lightly spicy and very comforting — even fussy kids give it two thumbs up.
Preparation time: 15 minutes
Cook time: 25 minutes
2 pounds medium (28 to 34 total) raw, shelled and deveined shrimp
¼ cup safflower oil
2 cups chopped yellow onions
1 cup chopped green bell pepper
1 cup sliced celery
1 ½ teaspoons minced garlic
2 28-ounce cans whole tomatoes, undrained, chopped
½ cup water
2 small bay leaves
1 tablespoon paprika
½ to ¾ teaspoon cayenne pepper
2 teaspoons kosher salt
2 cups long-grain rice, cooked according to package instructions
Snipped fresh parsley, for garnish
- Rinse shrimp; pat dry with paper towels.
- Heat oil in a heavy 4- to 5-quart Dutch oven.
- Sauté onion, green pepper, celery and garlic for 5 minutes, stirring occasionally. Stir in tomatoes, water, bay leaves, paprika, cayenne pepper and salt. Simmer for 15 minutes.
- Stir in shrimp; continue to simmer until shrimp turn opaque, 3 to 5 minutes. Discard bay leaves.
- To serve, spoon shrimp Creole over cooked rice and garnish with parsley. Serve immediately.
This recipe is brought to you by The Best of Byerly’s cookbook. Originally printed in 1985, the cookbook includes hundreds of popular recipes for all types of foods, tastes and cooking styles. If you love this recipe, check out the entire cookbook!