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So umm…tomorrow is Fat Tuesday.
Like where on Earth did that come from? It just totally snuck up on me this year. All the sudden it’s Christmas, then it’s the Super Bowl, then Valentines Day and now it’s already time for Mardi Gras? What?!
I don’t know, but I might as well just starting getting ready for Easter because before you know it, that’s gonna be here too. Not that I am complaining, I find Easter kind of fun. Thinking it’s all those pastel colors and feelings of spring.
And you guys, speaking of Spring? Wow, we are sure getting a taste of it here in Colorado. It’s kind of crazy because I know that Boston and the east have been getting dumped on (Kai has been there for weeks filming. Now Brendan, Kai and Red are in NJ doing a project for Red Bull – no shortage of snow there either!). You know what though? For some reason I am totally jealous. Normally by this time of year I am DONE with the snow, but I don’t know, something is different this year. We have had a lot of sun and warm temps the past month, so I could actually get pretty excited for a good snowstorm. Don’t get me wrong, I mean, I would still totally hop on a plane to a tropical place without even thinking about it if the chance was presented to me, but seeing as that is not going to happen, I am still A OK with winter.
Weird.
Maybe it’s because I have finally realized that spring in the mountains really just means more snow storms…and mud, and summer in the mountains really just means late afternoon rain (I hate rain!). Or maybe we just need one more snow storm and I will tire of it…yeah, that’ll probably do me in.
Either way, I am pretty happy with what I’ve got right now. So that’s good.
Something else that’s also very good – this big easy style saucy creole shrimp. It’s got flavor, sauce, beer, rice and more beer – but only in bread form…which if you are asking me, is really the best form.
And it’s simple, quick, no pain and all gain! AND… it’s extra warm and cozy. Thinking that a lot of you need warm and cozy right now. My grandma back in Ohio said it has been in the negative temps. Yikes.
Good thing this has everything to keep you feeling all warm inside. I’m talking spice and carbs, duh – winter essentials. Along with chocolate, but yeah, you already knew that.
I made my creole shrimp a little different than most. I added some spicy chorizo (YUM) and made it more stew-like (you know so you can take that beer bread and soak up all the sauce).
And seeing as it takes less than an hour to make, it’s the perfect dish for a Monday night.
Big Easy Style Saucy Creole Shrimp.
Servings: 4 Servings
Calories Per Serving: 720 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 8 ounces fresh chorizo sliced (may also use ground if needed)
- 1/3 cup flour use gluten free if needed
- 1/3 cup canola oil
- 1 small onion chopped
- 3 cloves garlic minced or grated
- 2 stalks celery chopped
- 1 green bell pepper seeded + chopped
- 1 ounce can stewed tomatoes 14
- 1-2 tablespoons creole seasoning depending on your taste
- 1 tablespoon smoked paprika
- 1 ounce beer 12
- 1 1/2 pounds raw shrimp peeled + deveined
- 1 tablespoon Worcestershire omit if gluten free
- 1 tablespoon Louisiana style hot sauce
- 1 tablespoon butter
- 1 tablespoon cajun seasoning
- steamed white or brown rice for serving
- [beer bread | https://www.halfbakedharvest.com/5-ingredient-beer-bread/] for serving
Instructions
- In a medium size soup pot, brown the chorizo over medium high heat. Remove from the pot and drain on a paper towel lined plate. To the same pot, add the oil and flour, whisking until combined. Cook for 10 minutes or until the roux is lightly golden. Add the onion, garlic, celery, green pepper. Cook for another 10 minutes, stirring occasionally. Add tomatoes, 1 tablespoon creole seasoning and the smoked paprika, cook another minute. Slowly pour in the beer, add back the chorizo and bring the mixture to a low boil, simmer for 10-15 minutes.
- Meanwhile, heat a skillet over medium high heat. Once hot add the butter. Toss the shrimp with the cajun seasoning and place in the hot skillet. Sear on both side for about 4 minutes per side or until pink and cooked through. Remove from the heat. Now add the shrimp, Worcestershire and hot sauce to the creole mixture. Simmer another 5 minutes.
- Serve the shrimp over a bowl of hot rice with a side of [beer bread | https://www.halfbakedharvest.com/5-ingredient-beer-bread/] for dipping.
Oh but umm, beer bread soaked in shrimp creole sauce? Bestest. Thing. Ever.
Mardi Gras totally snuck up on me this year, too! Good thing I haven’t gone grocery shopping for the week yet, though, so I can get this yummolicious shrimp dish in my belly tomorrow (or today??).
Thanks so much!! Have a great weak and stay warm! 🙂
This looks delicious! I just posted a NOLA-inspired shrimp recipe today, too :).
P.S. I am willing to send you ALL my snow.
Haha! Please do! 🙂
Thanks Becky!!
Just the kind of recipe I was looking for tonight. It was also just the laugh I needed this morning; all because of 2 typos, both in the ingredients list
The first one calls for 2 stalks of celery, “copped” (sic)! When I was growing up “copped” meant to steal something. The idea you were suggesting we shoplift celery just struck my funny bone. (I do know you meant “chopped”)
The 2nd one was your suggestion that its served with ” bear bread” (sic). I wondered what bear bread was so followed the link. I have heard of “beer bread”, but do like your very easy and yummy sounding recipe.
Have a good day!
THANK YOU so pointing these out! 🙂
We’ve been celebrating Mardi Gras in STL for weeks, so I’ve been craving good Cajun food. This looks like it would totally hit the spot!!
Hey Tieghan! I’m in NJ! It’s very cold here and I don’t like it! Any who – this looks amazing – and I’m not even a shrimp person – but I would definitely make this!
Thanks Kathy! 🙂
Stay warm!!!
Of the panoply of website I’ve pored over this has the most veacrity.
We don't get that flavour here, so thank you, or muchos gracias to get in the spirit of it. I wonder how they came up with the name?So looking forward to trying this after I make the metric conversions, God willing. I adore cherry and cocoa together. Peace, X.
I really hope you love it, thank you!
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Time does go by fast! It just hit me also that tomorrow is fat Tuesday. O well, still planning to post a salad 🙂 I love your easy shrimp recipe!
Thanks Suzy!
Snow Day here–I can’t eat sea food but yesterday I was looking at your recipe file and found your version of Cincinnati Chili so I’m going to make that.
It’s a soup/chili day here.
Enjoy the cozy weather and the chili! 🙂
The warm weather is NUTS! It was almost 70 degrees here in Seattle this weekend. I LUHVE IT.
I also love this shrimp and the fact that you added chorizo. Chorizo can do no wrong in my books! Pinned!
WHOA! That is warm! Enjoy! 🙂
Thanks!
I never knew Mardi Gras was so early in the year! Caught me by surprise too. This dish looks epically comforting (especially in Boston where the temperature is 3 degrees!!) I didn’t see it specify here, but did you use your standard size shrimp? Those bad boys look huge!
Yup, just standard size!
Thanks so much! 🙂
We’re getting hit with another snowstorm in Virginia tonight… and this looks like the perfect dish to be eating while the snow falls… thanks Tieghan!
Stay warm!!
I love shrimp and you say it’s called the “Big Easy” so I think even I can succeed reproducing this. I love the cajun addition. Looks fabulous.
Thanks Tom!!
It does’t feel like spring is peeking around the corner here in Boston. We just had another 2 feet of snow yesterday on top of the 5+ feet that is already on the ground. With the narrow streets, there is no where to put all the white fluff making it near impossible to get around. And, when actually running, the subway has been unreliable (I was stranded on the way home from class yesterday). . .so. .. .yeah. . .pretty much ready for spring. Anywhoo…can’t believe it is time for Mardi Gras and this Creole shrimp looks like the spice I need to keep warm in this crazy weather.
All I have to say is STAY WARM!
And Thank you!
Ok we are getting all your snow here in CT and it’s freezing. Today is expected to be 20 below with the wind chills so this spicy dish could sure hit the spot. I hate the thought of going out today in that weather but if this is my dinner I’d have something to look forward to.
OH no!! Stay warm!! 🙂
This looks amazing! I love shrimp especially saucy shrimp. But why drain off the fat from the chorizo. That’s where all the flavour is!
Haha! Ture! 🙂
Thanks Rochelle!
I can’t believe how fast this year is already flying by either! I keep thinking it will slow down but of course it doesn’t. I’m so happy it’s time for mardi gras because MMMmmm! I’m a huge fan of both cajun food and shrimp so I’m totally down with this recipe!
Yes, time needs to SLLOOOOWWW! 🙂
Thanks Tori!!
Yes, love the fat. Did you know that 2015 is the bring back the fat year!?! We’re ditching all those veggie oils and going for the nourishing saturated fats from animals raised on pasture. It’s a brilliant return to health! Thanks for sharing this recipe! you’ve inspired me to create a creole recipe for Butter & Bacon 🙂
AWESOME! 🙂
Service was a bit of a mess when it first opened but now really hit its stride. Food is good (including the burger), atmosphere great and close to the office. But by god BBR is not cheap.