Entrée: United States – A Classic Louisiana Entree

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) white shrimp, peeled and deveined
2 tbsp (30 ml) vegetable oil or butter
1 cup (150 g) onion, chopped
1 cup (120 g) celery, chopped
1 cup (150 g) green bell pepper, chopped
3 cloves garlic, minced
1 can (14 oz (400 g)) crushed tomatoes
1 tbsp (15 g) tomato paste
1 tsp (5 ml) Creole or Cajun seasoning
1 / 2 tsp (2.5 ml) dried thyme
1 bay leaf
Hot sauce, to taste
Cooked white rice, for serving

Show original ingredient measurements

1 lb / 450 g white shrimp, peeled and deveined
2 tbsp (30 ml) vegetable oil or butter
1 cup (150 g) onion, chopped
1 cup (120 g) celery, chopped
1 cup (150 g) green bell pepper, chopped
3 cloves garlic, minced
1 can (14 oz / 400 g) crushed tomatoes
1 tbsp (15 g) tomato paste
1 tsp Creole or Cajun seasoning
1 / 2 tsp dried thyme
1 bay leaf
Hot sauce, to taste
Cooked white rice, for serving

Instructions

1. Heat oil in a large skillet over medium heat; add onion, celery and bell pepper and sauté until softened, about 6–8 minutes.
2. Add garlic and cook 30 seconds; stir in tomato paste and cook briefly to concentrate flavor.
3. Add crushed tomatoes, thyme, bay leaf and Creole seasoning; bring to a simmer and cook 15–20 minutes to meld flavors.
4. Taste and add hot sauce if desired; then add shrimp and simmer 3–5 minutes until opaque and cooked through.
5. Remove bay leaf, adjust seasoning, and serve over steamed white rice.