Shrimp Creole

Shrimp Creole


6 tablespoons rapeseed (canola) oil
1 large onion finely chopped

1 celery stalk finely chopped
2 red peppers seeded and finely chopped

3 garlic cloves crushed
1/4 teaspoon cayenne pepper

1 ½ - 2 tablespoons creole seasoning
56 ounces 4 x 14 oz cans (400g) diced tomatoes

1 1/2 cups (236ml) vegetable broth
½ tablespoon lemon juice

1 teaspoon Worcestershire sauce
3 tablespoons tomato purée

2 tablespoons (25g) butter
sea salt

freshly ground black pepper
1 lb (453g) large shrimp peeled and deveined


Heat the oil in a large saucepan on medium heat. Add the onion, celery and peppers, and soften with a small pinch of salt, stirring often, for about 5 minutes.

Add the garlic, red peppers, creole seasoning, and cayenne pepper and cook for about 30 seconds, stirring regularly, until the aroma is released.

Add the tomatoes, stock, vinegar, Worcestershire sauce, tomato purée, and butter.
Bring the sauce to the boil, then simmer, with the lid slightly off, for 15 minutes, stirring occasionally until reduced and thickened. Season to taste.

Add in the shrimp, then cook for about 5-7 mins until the shrimp is cooked through and opaque.


Recipe Tips

You can prep the sauce ahead of time and store it in the fridge.
Use a sharp knife to cut your veggies up nice and small so that they cook quickly.
The flavor really develops over time, so best to prep ahead a few hours before serving.
For best results use fresh shrimp but alternatively use frozen shrimp that you defrost just before cooking.

Make your life easier by buying peeled and deveined shrimp for cooking.
You can use fire-roasted tomatoes if you prefer some extra flavor.
Weight Watchers Points
One serving  contains 6 Blue Plan SmartPoints.
Serving Suggestions
Instant Pot Brown Rice.

Instant Pot Rice.
Easy Instant Pot Mashed Potatoes.