yield: 6 servings
prep time: 10 minutes
cook time: 45 minutes

If you like spicy food, then you must try this recipe! My husband is a huge fan of Creole and Cajun cuisine. Whenever we visit a Gulf Coast town, he looks for dishes like this on the menu. Shrimp Creole is usually served over rice. Cauliflower rice is the perfect accompaniment to this keto version.

• 2 tablespoons salted butter
• 2 cloves garlic, minced
• 1 medium-sized green bell pepper, seeded and chopped
• 1 small white onion, chopped
• 1 rib celery, finely chopped
• 1 (28-ounce) can crushed tomatoes
• 1 cup vegetable broth
• 1 tablespoon Creole Seasoning
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 pound large shrimp, peeled and deveined
• 1½ recipes Basic Caulirice (here), for serving (optional)
• Fresh flat-leaf parsley leaves, for garnish (optional)
• Sliced green onions, for garnish (optional)

1. Melt the butter in a stockpot over medium heat. Add the garlic, green pepper, onion, and celery and cook, stirring occasionally, until the vegetables are tender and the onion is translucent.

2. Stir in the tomatoes, broth, Creole seasoning, Worcestershire sauce, hot sauce, and bay leaf. Season with the salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.

3. Add the shrimp to the pot and continue cooking until the shrimp is just cooked and has turned pink, 4 to 5 minutes.

4. Remove the bay leaf. If desired, serve over caulirice and garnish with parsley and sliced green onions. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Notes:

I purchased peeled and deveined shrimp to make this dish. If you’re using shrimp with the peels on, allow for more prep time.