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Grilled Shrimp Creole
Succulent and spicy grilled Shrimp Creole is an update of a vintage southern recipe. It's so quick and easy but looks fabulously fancy! Experience Level: Easy - some cooking experience
Prep Time 10 minutes
Cook Time 20 minutes
Soak Skewers 30 minutes
Total Time 30 minutes
- 6 wooden skewers
- 1/2 cup water
- 1/4 cup lime juice
- 1/2 teaspoon cayenne
- 2 cups cherry tomatoes , heirloom mixed colors
- 2 tablespoons green Bell pepper , large dice
- 1/2 cup onion , large dice
- 1/4 cup yellow Bell pepper ,large dice
- 1/4 cup red Bell pepper , large dice
- 1/4 cup olive oil
- 1 tablespoon butter
- 2 teaspoons herbes de provence
- 1/2 cup celery ,sliced
- 2 tablespoons garlic , chopped
- 1 teaspoon Tony Chachere's seasoning
- 1/2 teaspoon sugar , if needed
Roasted Tomato Creole Sauce
Preheat the oven to 425F.
Add the tomatoes, peppers, and onion to a large bowl.
Add the olive oil and herbes de Provence - mix well so that all the vegetables are coated.
Place the vegetables on a heavy baking sheet without overcrowding.
Put into the oven until the vegetables are tender and charred areas appear on the skins. About 10 to 20 minutes. Watch carefully!
Meanwhile add the remaining olive oil to a heavy skillet with 1 tablespoon of butter.
Heat it up and add the garlic and celery.
Saute until soft.
Add the roasted vegetables.
Gently stir in salt and pepper to taste. Sprinkle with a little Tony Chachere's
Taste and adjust seasoning. Add sugar if needed. Set aside in a warm spot.
Heat up the grill.
Peel and devein shrimp. Remove skewers from water.
Add about 4 shrimp to each skewer, making sure there is space between each.
Brush both sides with olive oil.
Sprinkle with Tony Chachere's seasoning - more if you like spicy and less if you like it less spicy.
Grill about 2 to 3 minutes on each side.
Calories: 228kcal | Carbohydrates: 6g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 218mg | Potassium: 225mg | Fiber: 1g | Sugar: 2g | Vitamin A: 16.1% | Vitamin C: 47.8% | Calcium: 5.8% | Iron: 8.2%