Creole Shrimp with Parsley CousCous

Today I'm going to introduce you to one of those dishes that is a staple in my family. I think my sister can make this creole shrimp with her eyes closed. Once someone says they are going to cook shrimp this recipe usually becomes the "go to". I decided to pair this creole shrimp with some parsley couscous.

Creole Shrimp Recipe

Do you eat shrimp a lot? It's one of my top meats, but I hardly every like to get it when I go out. Most places the shrimp is under flavored or way too over flavored. For that reason I usually only eat it at home. This recipe is a quick way to mix up some shrimp and paired with some couscous.

You can easily adjust the spice level in this dish to what you want. I know some people like it to be extra spicy, it is a creole dish after all. But I am more of a low medium spice person so feel free to amp up the pepper level in the shrimp. 

Creole Shrimp Recipe

I am trying to gather my ingredients together before I cook. Trying being the key word. It would save time when you start to cook. But I never ever get that done properly. I'm usually scrambling to grab something out of the cupboard of the fridge that I should have already had measured out.

I did have my main ingredients ready to go. My shrimp was cleaned and left to sit in my green seasoning while I got the first part of this dish ready.

I heated some butter and added my onions, garlic, peppers and celery to brown.

Creole Shrimp Recipe

Add some flour to the mixture to create a semi roux. This allows some of the raw taste of the flour to be cooked out. And you don't get any lumps.

Creole Shrimp Recipe

Once that is incorporated, we add one of the ingredients that I had to rush to get measured while cooking: Tomatoes. 

Creole Shrimp Recipe

I let this simmer for a bit with the vegetables. About 10 minutes. I love my veggies to be a bit crunchy but not too raw. I used tin tomatoes here for the liquid. Why are they not selling plain tin tomatoes anymore? Everything has a flavor. Sometimes those can be overpowering and change the taste that you want for your dish, so be careful.

Now it's time to add the star of this dish, our seasoned shrimp. At this point, you turn the stove up to get these cooking in the veggies till there are done. And that won't be for long. 
Creole Shrimp Recipe

I then cooked the couscous according the package instructions. While it was simmering in its water (you can also use broth) I added some chopped parsley, salt & pepper, and garlic powder. And in ten minutes it was done

Creole Shrimp Recipe

The flavorful taste of the shrimp paired nicely with the couscous which does not really have a strong flavor but does have some amazing benefits.

And dinner is done!!

Creole Shrimp Recipe

I learned one major thing while making this dish... 

Creole Shrimp Recipe

My knife choppings skills are sub par. Chopping the parsley into small pieces, I almost saw myself going to the ER... TWICE!! I already had a reason to tell the doctor why half my finger was gone. HA!

Creole Shrimp Recipe

But I must say I am quite pleased with the addition of couscous to my lineup and I'm excited to find new ways to have it.

How do you cook couscous?

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Creole Shrimp with Parsley CousCous 
Creole Shrimp Recipe
by Home Made Zagat
Prep Time: 00:15
Cook Time: 00:45
Keywords: saute entree dip vegetarian shrimp Caribbean African
6073224
Ingredients (Serves 4)
    For Shrimp
      • 1 lb of shrimp (cleaned & uncooked)
      • 1 tbsp green seasoning
      • 2 stalks of celery chopped
      • 1 tin tomatoes
      • 1/4 yellow onion chopped
      • 1/2 yellow bell pepper
      • 1/2 green bell pepper
      • 2 cloves garlic chopped
      • 3/4 tbs flour
      • Salt & pepper to taste
      • 1 tsp hot pepper sauce (optional)
      • 1 tbs butter
    For Couscous
      • 2 cups couscous
      • 2 1/2 cups boiling water
      • 1 tbs chopped parsley
      • Salt & pepper to taste
      • Garlic powder to taste
    Instructions
    For Shrimp
    Heat pan on medium-high heat and add butter till melted
    Add onions, garlic, bell peppers and celery to put
    When brown add flour and stir
    Add half the tin of tomatoes and leave to simmer on low for 10 minutes
    Add salt and pepper to taste
    If pot is drying up add more tomatoes from tin
    Add hot pepper (optional)
    Raise temperature to high and add shrimp
    Cook until shrimp is cooked through (8 - 10 minutes)
    Add more tomato if the sauce is drying out.
    Remove from heat

    For Couscous
    Heat pot to medium heat
    Put couscous into pot
    Add boiling water to pot
    Add chopped parsley
    Cover and leave to simmer for 8 - 10 minutes
    Remove from heat
    Serve
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    7 comments

    1. Just found Sunday dinner. Thanks for sharing

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    2. YUM! Sign me up please. I WANT I WANT. Love Creole eats!

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    3. Thanks guys.. it was so yummy.. and quite easy to make.

      Thanks for stopping by and taking the time to comment

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    4. I had to laugh at your disliking shrimp that is "underflavoured or overflavoured". I like my shrimp boiled plain and dipped in tartar sauce! The recipe looks good but probably far too spicy for me - I like tasting the shrimp! Actually, most seafood I like as plain as possible - crab with melted butter, cod fillets fried in butter and sprinkled with salt and pepper.

      And that's not meant as a criticism, just a funny thought that we're all Goldilocks with the porridge, trying to find what is "just right" for us!

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    5. That looks delicious and I love the photos so colourful and tempting. Thank you for sharing with us at #AnythingGoes linkup

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    6. This is a wonderful looking recipe and it looks like it'd taste great. Thank you for sharing at the #AnythingGoes Link Party.

      ReplyDelete

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