What’s better than cooking an entire healthy meal in one pan? Having to clean just one pan (and maybe a bowl, if you want to get technical about it). Try your hand at meal-in-a-pan cooking with this high-protein, spicy New Orleans specialty from Ellen Brown, author of The New Cast Iron Skillet Cookbook. Don’t let the seeming abundance of ingredients throw you—it’s fast, easy, and delicious.
Shrimp Creole Recipe:
1 1/2 lbs extra-jumbo raw shrimp
1 cup seafood stock
2 tbsp olive oil
1 medium onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped
1 1/2 tsp fresh thyme, chopped
1 tbsp all-purpose flour
1 bay leaf
1/2 cup dry white wine
1 14.5-oz can diced tomatoes in juice
1 8-oz can tomato sauce
Salt and ground black pepper, to taste
1/2 tsp hot red pepper sauce
Peel and devein shrimp. Combine shells and stock in skillet and bring to a boil over high heat. Reduce heat to medium-high and simmer for 10 minutes, or until reduced by half. Strain stock through a sieve set over a bowl.
Return skillet to medium-high heat. Add oil. Add onion, celery, garlic, and peppers and cook for 3 minutes. Add parsley, oregano, and thyme and cook for 1 minute. Reduce heat to low, stir in flour, and cook for 1½ minutes.
Add stock, bay leaf, wine, tomatoes, and tomato sauce and bring to a boil over medium-high heat. Reduce heat to low; simmer for 5 minutes. Add shrimp, cover, and cook over medium heat for 2-4 minutes.
Transfer shrimp to a bowl. Increase heat to medium-high and cook until reduced by a third. Remove bay leaf. Season sauce with salt, pepper, and hot sauce. Reheat shrimp in reduced sauce and serve.
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