Spicy Seafood Creole
6.6.16
| Recipe by Renz
The perfect weeknight meal: quick, savory and spicy seafood combination
Are you ready for a one pot dish that doesn't require much work in the kitchen but packs a flavourful punch? Easing back into the work week is always such a struggle for me, so most times I love to have a dish that cooks quickly but where I don't have to sacrifice flavor. This combination of shrimp and crab meat, cooked in a sauce of tomatoes with celery and ochro makes the perfect weeknight dinner.
Did I mention it's quick?
I know we all fight that weekday blues where we are just too tired to cook. After a hard day's work, standing in the kitchen for a long period of time is the last thing I want to do. This seafood medley though really does not take long to prepare. And the blending of flavors makes you feel like you created a slow-cooked sauce with its strong flavors.
Are you not a crab meat lover? The nice thing about this is that you can easily replace the meat with whatever seafood you fancy. Scallops? Mussels? Fish? Seafood medley pack? It's your choice.
This dish comes together quickly, so make sure you have everything ready to go. Shrimp and crab meat defrosted and seasoned up with some green seasoning or whatever way you season up your meat. Ochroes, celery, and onions chopped up and ready to go.
Don't be like me scrambling to get things out while you're cooking.
You really don't have the time.
Once everything is prepped, we fry the garlic, celery, and onions together
Then we add the flour, tomatoes, ochroes, and all other ingredients (minus meats)
I always wonder on those cooking shows how they manage to keep the edges of their pots clean while cooking....but anyway...
Once this is heated through, add your meats and leave to simmer till they are cooked. Remember seafood doesn't take very long to cook. Depending on what variation of meats you use, it should be left to simmer for no more than 7 - 10 minutes. If you happen to use fish and it is a fish that is "tougher" (shark for example) add the fish before the shrimp (or scallops) and let that cook through then add the shrimp and additional water and let it cook till done.
While this is finishing up, you can get your rice ready.
Cause dinner is ready to be served.
And we are ready to eat.
Just enough pepper and so much flavor.
I love it!!!
Spicy Seafood Creole
by
Prep Time: 00:20
Cook Time: 00:25
Keywords: stir-fry entree Shrimp Crabmeat Caribbean African summer spring fall winter
Ingredients (Serves 4)
- 8 oz raw shrimp
- 8 oz raw crab meat
- 3 tbsp green seasoning
- 1 cup ochro, chopped
- 1 tin diced tomatoes
- 1 clove garlic, crushed
- 3/4 cup thinly sliced onions
- 1 cup chop chopped celery
- 1/2 cup water
- 2 tbsp flour
- 1 tsp hot pepper
- 3 tbsp butter
- 1 bay leaf
- 1/4 tsp sugar
- 2 - 3 tsp chopped chives
- 3/4 tsp salt
- 1 3/4 tsp Worcester sauce
Instructions
Season shrimp and crabmeat with green seasoning and set aside
Fry celery, onion, and garlic in butter
Cover and steam until onions are transparent (but not brown)
Stir in flour, tomatoes, ochroes, bay leaf, salt, sugar, pepper sauce and Worcester sauce
Heat through
Add shrimp and crab meat to mixture
Add water and combine and cook till meats are cooked.
Serve over plain rice
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