Creole Shrimp
Submitted by audreyjosias
Shrimp tossed in a tangy Creole sauce with tomato puree, Worcestershire, hot sauce, mustard, and a hit of orange juice. Light, bold, and ready in 35 minutes.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minThis Creole shrimp is all about the sauce, and what a sauce it is.
Tomato puree simmers with Worcestershire, white vinegar, hot sauce, mustard, and a surprise splash of orange juice concentrate that pulls everything together with a bright, citrusy edge.
Toss cooked shrimp into the finished sauce, spoon it over a mound of hot rice, and dinner is done.
It’s lean, packed with flavor, and comes together faster than you can set the table.
Pro Tips
- Use pre-cooked shrimp and just warm them in the sauce to keep them tender; overcooking makes them rubbery
- The orange juice concentrate is the secret weapon here, so don’t skip it
- Add more hot sauce at the table if you like things fiery
- This sauce also works beautifully over grilled fish, chicken breast, or even pan-fried catfish
Ingredients
Directions
In saucepan, combine ingredients except the equal and shrimp.
Slowly bring to boil, stirring occasionally.
Remove from heat. Stir in sugar substitute.
Add shrimp to sauce and serve.
Serve over rice.
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