Creole Shrimp

  • 2 lb shrimp shelled and deveined
  • 2 cups shrimp, seafood or other stock
  • 6 cloves garlic minced
  • 1 green pepper chopped
  • 2 tsp Cooking With greens Creole Seasoning
  • 2 tbsp cornstarch
  • 1 stick butter
  • 1/4 tsp Worcestershire sauce
  • 1 tbs sriracha 
  • 2 bay leaves
  • 1/4 tsp hot sauce
  • 1/4 tsp crushed red peppers
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 small or 1 large onion chopped
  • 2 stalks celery chopped
  • 1 28 oz can tomatoes in sauce
  • OPTIONAL:  tomato paste
Heat butter in pan with onions, celery and green pepper. Add onion powder and garlic powder. Cook for about 5 minutes, or until vegetables start to soften. Add Bay leaves, tomatoes and garlic and bring to boil. Reduce to simmer for 15 minutes. Divide stock and whisk the cornstarch and OPTIONAL tomato paste into half. Add to pot. Add Creole seasoning, sriracha  and cook an additional 5 mins. Add remaining stock and Worcestershire sauce. Taste and re-season if necessary. Add in shrimp and cook until shrimp are done. Serve over rice or pasta.

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