Shrimp Creole

With the holidays behind us, I’m ready to incorporate some lighter meals into our weekly routine. This dish is on the table in less than 30 minutes, but tastes like it’s been stewing for hours. I served mine with white rice, but this would also be good with grits or zucchini noodles.

1. Heat butter in a large saucepan over medium-high heat. Add onion and cook until tender, about 3 minutes.

2. Add diced bell peppers and celery and cook for 2 minutes longer. Add bay leaf, parsley, salt, cayenne, tomato paste and water and stir to combine. Bring to a boil, then reduce heat to low. Cover the pot and simmer for 20 minutes.

3. Add frozen cooked shrimp and stir until the shrimp is warmed through. Ladle shrimp into bowls and serve garnished with more fresh parsley.

Shrimp Creole

Serves 4

All you need:

2 tablespoons unsalted butter

1 medium onion, chopped

1 green bell pepper, diced

1 red bell pepper, diced

2 celery stalks, diced

1 bay leaf, crushed

1 tablespoon chopped fresh parsley (plus more for garnish)

1 teaspoon salt

1/8 teaspoon cayenne pepper

1 (6 ounce) can tomato paste

2 cups water

2 cups frozen cooked shrimp (peeled, deveined, tail off)

Cooked rice, for serving (optional)

All you do:

1. Heat butter in a large saucepan over medium-high heat. Add onion and cook until tender, about 3 minutes.
2. Add diced bell peppers and celery and cook for 2 minutes longer. Add bay leaf, parsley, salt, cayenne, tomato paste and water and stir to combine. Bring to a boil, then reduce heat to low. Cover the pot and simmer for 20 minutes.
3. Add frozen cooked shrimp and stir until the shrimp is warmed through. Ladle shrimp into bowls and serve garnished with more fresh parsley.