![\"shrimp](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2013\/04\/shrimp-creole.jpg\")
<\/a><\/p>\nDirection :\u00a0<\/span><\/p>\n About 2 pounds of large shrimp , peeled and de-veined , sprinkle with essence of emeril , set aside<\/p>\n 1 large green bell pepper , chopped<\/p>\n 2 cups of chopped onion<\/p>\n 3 cloves of garlic , minced<\/p>\n 4-5 stalks of celery , chopped<\/p>\n 4 cups of peeled and seeded roma tomatoes<\/p>\n Essence of emeril<\/p>\n 2 tbsp . of flour<\/p>\n 1 cup of water<\/p>\n 1 bay leaf<\/p>\n cayenne pepper and salt and pepper<\/p>\n 1. In a large skillet , heat up olive oil , saute the onion , for about 3 minutes , salt pepper and add cayenne . Then add celery and green pepper , and cook about 2 minutes . Add the tomatoes and garlic , and add more salt and cayenne as needed . Along with essence of emeril ( i didn’t measure , just eye ball it )<\/p>\n 2. Then add bay leaves , and flour , cook for about 3 minutes of so keep stirring . Then add water into the skillet , it will get thick . Simmer for about 7 minutes .<\/p>\n 3. Add the shrimp , turn the heat up and keep stirring for 2-3 minutes , until the shrimp turns orange . Don’t overcook or shrimp will get chewy . Serve with white rice and sprinkle with chopped green onion .<\/p>\n Essence\u00a0<\/span><\/p>\n 2 1\/2 tablespoons paprika<\/span><\/p>\n 2 tablespoons salt<\/p>\n 2 tablespoons garlic powder Yield: 2\/3 cup<\/p>\n <\/em><\/p>\n","protected":false},"excerpt":{"rendered":" I like shrimp , i think they’re one of the healthy food that is packed with protein yet you don’t have to spend so much time in cooking them . In fact the longer time you spend cooking the shrimp , the chewy they get and in result , it’s not really that yummy . But cooking them quick is the key and i need this kind of meal once in a while . This time , we’re trying to make shrimp creole , i thought the taste was a little lacking , probably because i have the asian tongue that is looking for that specific blend from shrimp dish , i don’t know . In my mind , shrimp creole should taste like ” sambal goreng udang ” ( more to it , please google ) , but obviously , i shouldn’t have had expected that , because these 2 dishes are totally from different country . Anyway , with the help of essence of emeril , which actually quite widely available in store yet , it is so easy to make yourself as long as you have variety of spices ( esp. cajun , southern style ) . Super easy and quick ..that’s all i have to say . Direction :\u00a0 About 2 pounds of large shrimp , peeled and de-veined , sprinkle with essence of emeril , set aside 1 large green bell pepper , chopped 2 cups of chopped onion 3 cloves of garlic , minced 4-5 stalks of celery , chopped 4 cups of peeled and seeded roma tomatoes Essence of emeril 2 tbsp . of flour 1 cup of water 1 bay leaf cayenne pepper and salt and pepper 1. In a large skillet , heat up olive oil , saute the onion , for about 3 minutes , salt pepper and add cayenne . Then add celery and green pepper , and cook about 2 minutes . Add the tomatoes and garlic , and add more salt and cayenne as needed . Along with essence of emeril ( i didn’t measure , just eye ball it ) 2. Then add bay leaves , and flour , cook for about 3 minutes of so keep stirring . Then add water into the skillet , it will get thick . Simmer for about 7 minutes . 3. Add the shrimp , turn the heat up and keep stirring for 2-3 minutes , until the shrimp turns orange . Don’t overcook or shrimp will get chewy . Serve with white rice and sprinkle with chopped green onion . Essence\u00a0 2 1\/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2\/3 cup<\/p>\n","protected":false},"author":16,"featured_media":2478,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-2477","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2477","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2477"}],"version-history":[{"count":3,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2477\/revisions"}],"predecessor-version":[{"id":2481,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2477\/revisions\/2481"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2478"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 tablespoon black pepper
\n1 tablespoon onion powder
\n1 tablespoon cayenne pepper
\n1 tablespoon dried oregano
\n1 tablespoon dried thyme
\nCombine all ingredients thoroughly.<\/p>\n