Served with rice or over fresh biscuits, this saucy, delicious Shrimp Creole is loaded with veggies and is sure to fill you up.
I hope that you all had a safe and fun New Year’s Eve, my husband and I snacked and watched reruns of “The Mentalist” and prayed the festivities around us wouldn’t wake our daughter. Okay, maybe just I did, he secretly hoped she would wake up and get to play for an hour or so.
Anyway, I have a confession I hate the traditional New Year’s day meal – you know: ham, rice, black eyed peas, greens, ect. I begrudgingly ate it for years growing up, most of the time being told my luck would be slim as a result of the contents of my plate. This year, like every since I married (and rarely spend the day with my parents) I decided to eat what sounded good to me, so I made some shrimp creole.
I got this recipe months ago from my mother-in-law, but I was first introduced to it by her a couple of years back and have always loved it! This is a super easy recipe, one that can be made in less time if you buy frozen cooked shrimp, but if you want the full flavor fresh is the way to go. I haven’t attempted this in a crock pot yet, but I bet it would be easy to set this on low and enjoy it at the end of the day. Served with rice or over fresh biscuits, this saucy, delicious blend of shrimp and veggies is sure to fill you up; enjoy!
Yield 6 servings
- 1/3 cup cooking oil
- 1/2 c onion, chopped
- 1/2 c celery, chopped
- 1/2 c green pepper, chopped
- 3/4 c zucchini, peeled and chopped
- 1 clove garlic, crushed
- 2 Tbs flour
- 1 tsp salt
- 1/4 tsp pepper
- 1/8 tsp paprika
- 1 bay leaf crushed
- 1 28 oz. can diced tomatoes
- 1 1/2 lbs shrimp, peeled and deveined
- 1 tsp sugar
- Over medium heat place the oil in a large pan and saute the onions, celery, green peppers and garlic for 5 minutes.
- Stir in the flour, salt, pepper, paprika, bay leaf and tomatoes; cook to a boil.
- Reduce the heat, cover and simmer for 20 minutes.
- Stir in the shrimp and sugar, cover and simmer an additional 15 minutes and serve warm.
Courses main dish
Lauren Thomas says
Hi there! I’m visiting from the blog hop. I too despise the traditional black-eyed peas and greens. Yuck! In fact, I hate most traditional holiday food. I’m unique like that! 😉
That is the cutest name for a blog!! Adorable site and beautiful pictures! I am super happy to have found you via the Grow Your Blog blog hop!
Wanda Ann Olsen says
I think I am going to love this dish. Would love for you to visit me @ memoriesbythemile.com
New Follower and pinned it!
Wanda Ann @ Memories by the Mile
That looks so good. I would absolutely love it, but of the 6 of us I’m probably the only one who would eat it. 🙁 Maybe I should make a batch just for me!
Emily Dicks says
You should! It’s so yummy 🙂
Jenny Melrose says
LOVE! Your pictures are gorgeous too btw. I’m following on Facebook and I’m sharing this to my Facebook Page. Thanks so much for the yummy recipe! http://www.facebook.com/photo.php?fbid=405858269493601&set=a.362153027197459.85232.243262682419828&type=1
Emily Dicks says
Oh how sweet are you! I am always trying to achieve good pictures, sometimes it works out sometimes it doesn’t, unfortunately 🙁 It’s a learning curve for sure, so glad to have you following along!
Kathy Shea Mormino says
Hello, new follower here and I’d like to invite you to join me at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2013/01/clever-chicks-blog-hop-16-hogwash-soaps.html
I hope you can make it!
Kathy Shea Mormino
The Chicken Chick
Wanda Ann Olsen says
Love this dish, would love for you to share it at my link party going on now at memoriesbythemile.com
Thank you and hope to see you there.
Carolina HeartStrings says
That looks delicious! I cannot wait to make this one for the family. Thanks.
Jamie @ Love Bakes Good Cakes says
Wow – so yummy! Thank you for sharing at All My Bloggy Friends last week. I look forward to seeing what you share this week 🙂