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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.
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Oh but umm, beer bread soaked in shrimp creole sauce? Bestest. Thing. Ever.
For me Fat Tuesday traditionally starts with Swedish Semlor, cream-filled yeast buns, which are offered around that day in Sweden. And I can tell you, people are crazy about their Semlor!!! Despite that, I think your recipe would be the perfect spicy alternative to those sweet delicacies 😉
//Valérie
http://www.globalspicedblog.tumblr.com
I am SO excited to see this! I have been craving some good shrimp creole for awhile now, guess I need to get in the kitchen- no excuses now! Pinning. Looks totally beautiful.
Thank you so much!!!
Hi Tieghan,
I’m definitely going to try this tonight for dinner. We usually have very cold weather here in Edmonton, Alberta Canada. However we are enjoying unseasonably warm weather which means freezing rain! Rain in February, crazy!
Whoa! Crazy!!
Hope you loved this!!
Made this dish tonight for Fat Tuesday. It was awesome. Just the right amount of spice. I even made the beer bread to go along with it. Perfect pairing. Hurricanes, of course, to drink and Key Lime Pie for desert. This recipe’s a keeper. Thanks Tieghan.
This over a pile of creamy grits = heaven.
Right??! I thought about using grits, they are the BEST!! Thanks Brain!
Spring in California is more like the end of fall with spontaneous bursts of summer. This dish is making me want to take a trip back to NOLA soon!
Looks delicious. Can you verify the amount of canola oil you use in the roux – the recipe says 1/3 Tablespoons, which is one teaspoon. Is that correct? Thx.
Hey Ellen,
I am SO SORRY! It is actually 1/3 cup canola oil. Thank you for pointing it out! Hope you love this!
I’m totally with you. I complain about the cold and the snow, yet this year, it’s been pretty mild and I’m sad we haven’t had more “winter” weather. Last night we had our first significant snowfall and I almost peed my pants with excitement!
Incredible flavors! I need to make this for my family soon!
Thank you so much, Lori!! Hope you and your family are well!
I’m in love with this dish. I could use a bit of a thaw. We have too much snow and its -30 something in Ottawa.
Definitely doesn’t feel like spring here; it feels like a rainy-icky-Monday. Wait, it is a rainy-icky-Monday here; ha 🙂
On a happier note, those shrimp look delicious! Have to try it!
Damn girl! I bow down, everything you make is AMAZING! Sooooo sooo amazing! Especially with someone with no culinary training as myself. You are soooo good!
Cannot wait to make this!
How did you know spice & carbs is exactly what my Monday needs? 😉
Right!?! Thanks!
Oh Yum ! Shrimp is greatest thing ever ha! I love It !
Thanks Ciao!!
when you put creole versus cajun seasoning, what are these? I thought of them as one and the same. Thanks….p.s. if you lived in Boston, you would NOT be wishing for more snow. 🙂
Hey June! They are pretty different. Both are sold in the spice isle. Cajun will give the shrimp a nice spice. Enjoy!