![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2011\/05\/creole-style-shrimps.jpg\" "\\"creole")
<\/a><\/p>\nFor the shrimp<\/p>\n
1.5 lbs of large shrimp , about 24 ( i used regular size ) . peeled and de-veined , reserve the peel .<\/p>\n
2 bunches of green onions<\/p>\n
vegetable oil<\/p>\n
1\/4 c. of Worcestershire sauce<\/p>\n
1 1\/2 c. of warm water<\/p>\n
2 tbsp. cajun \/ creole seasoning<\/p>\n
1 can of sweet corn<\/p>\n
2 plum tomatoes<\/p>\n
2 tbsp. cornstarch mixed with water to thicken up the sauce<\/p>\n
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 .<\/p>\n
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 .<\/p>\n
3. Add corn and tomato , mix well , add the cornstarch mixture to thicken up the sauce . Serve warm with jasmine rice .<\/p>\n","protected":false},"excerpt":{"rendered":"
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 .<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-967","post","type-post","status-publish","format-standard","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/967","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=967"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/967\/revisions"}],"predecessor-version":[{"id":970,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/967\/revisions\/970"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=967"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=967"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}