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    • Shrimp Creole

    Mark Sharron
    Easy
    30 minutes
    2-4
    Amount Per Serving: Calories 250; Fat 11g; Carbs 13g; Protein 18g
    Shrimp Creole is a classic Louisiana-style dish that combines succulent shrimp with the flavours of onion, bell pepper, celery, garlic, tomatoes, herbs, and spices. This flavorful dish is easy to make, full of nutrition, and sure to be a hit with the whole family. It can be served over hot cooked rice or with crusty French bread.    
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    Ingredients

    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 1 large green bell pepper, chopped
    • 2 celery stalks, chopped
    • 2 cloves garlic, minced
    • 1 (14.5 ounce) can diced tomatoes
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1 teaspoon paprika
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 bay leaf
    • 1 pound cooked and peeled shrimp
    • 1/4 cup chopped fresh parsley
    • 1/4 cup white wine
    • 1/4 cup water
    • Hot cooked rice, for serving

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serve over hot cooked rice.