This is a simple to make and delicious version of Shrimp Creole. I started with frozen shrimp, thawed it in a colander under cool running water. Then popped it in the microwave for one minute to partially cook it. From there, the rest of the recipe is quick to put together. I served it over cooked riced cauliflower. You can start with fresh or use a prepackaged frozen one. Easy peasy.
8 oz Shrimp, cleaned and peeled
1 teaspoon Olive Oil
1/4 cup Onions, chopped
1/2 teaspoon Garlic, minced
1/4 cup Bell Peppers, chopped
3/4 cup canned Tomatoes, chopped
1/4 teaspoon Hot Pepper Sauce
1/2 teaspoon Cajun Seasoning
2 tablespoons Water
In a medium skillet, cook the riced cauliflower in 1/4 cup of water and a tablespoon of Butter for about 10 minutes or until most of the water is absorbed and the cauliflower is done. Keep warm on the stove. Or microwave a prepacked riced cauliflower according to the direction on the package. Add a little butter before serving.
Boil 2 cups of water in a medium skillet and add the shrimp. Lower the heat to simmer and cook for 2 minutes until the shrimp turns pink. Drain, place on a paper towel on a plate and set aside.
In the same skillet, heat the olive oil over medium high heat then add the onion, garlic, and chopped bell peppers. Cook for about 2 minutes until they are fragrant. Add 1 tablespoon of water, lower the heat to simmer and cook for 2 or 3 minutes until the vegetables are just fork tender.
Add the remaining ingredients and the other tablespoon of water. Stir together and cook over medium heat until the mixture is thickened and bubbly. Taste and adjust seasoning if needed.
Add the shrimp and cook for 2 more minutes.
Serve over one-half of the cauliflower. Makes two servings.