Creole Style Shrimps w/ Jasmine Rice & Brussel Sprouts
This is super easy dish that will not take long at all to fix . I guess it’ll be a good week night meal . Didn’t take much ingredients either , but it has a great flavour . Would be great if you could get a jumbo shrimps , except around here , the jumbo shrimps here are too expensive , i ended up just getting the regular size shrimps . For the creole seasoning , i am sure you can make it yourself , google it , and should find how to make creole seasoning , but i didn’t make it myself , i used Cajun seasoning by Emeril , which tastes wonderful too .
I serve the shrimps with jasmine rice and sauteed brussel sprouts on the side . For the brussel sprout i just cut them in 2 , and then sauteed them in a heavy pot , that has heated oil , and then i added salt and pepper , onion and garlic powder , also essence of emeril , just a few dash of it . Cook them high heat and then turn it down after few minutes . They need to be cooked properly , or else they have this strong almost like alcohol taste if it’s still a little raw . You do not want to overcook it either , or it will become very soggy and doesn’t taste good . Probably about 12 minutes cooking should be enough for the brussel sprouts to get done .
For the shrimp
1.5 lbs of large shrimp , about 24 ( i used regular size ) . peeled and de-veined , reserve the peel .
2 bunches of green onions
vegetable oil
1/4 c. of Worcestershire sauce
1 1/2 c. of warm water
2 tbsp. cajun / creole seasoning
1 can of sweet corn
2 plum tomatoes
2 tbsp. cornstarch mixed with water to thicken up the sauce
1. Heat oil in a skillet , add half of the green onion , add the shrimp shells / peels , cook until turns pink , about 2 minutes , add Worcestershire sauce , and water , cook until reduce , about 5 minutes . Remove all the shells and set aside .
2. In a same skillet , add the veggie oil , and green onions and the shrimps ( shrimp has to be wiped dry and sprinkled with the cajun / creole seasoning all over ) , cook about 1 minute , add the shrimp broth and cook about 3 minutes , simmer , do not overcook or your shrimp will be chewy .
3. Add corn and tomato , mix well , add the cornstarch mixture to thicken up the sauce . Serve warm with jasmine rice .
