Fish,  Main Dish,  Medium Calorie,  Medium Carb,  My Paleo Kitchen,  Paleo,  Paleo-ish,  Recipes,  Western Winners,  Whole30

Paleo Creole Shrimp

Onions, bell pepper and celery with plenty of creole herbs and a healthy dose of tomatoes simmered slowly before adding in plump, juicy shrimp for a paleo version of the classic creole dish.
Paleo Creole Shrimp

I felt like an intrepid explorer one day and thought we should try something totally new.

“We will try something new!” I said in my witty informative manner. My laid back hubby, Carl, flicked his eyes away from ‘games console football game number something or other’ nodded and shrugged.

I searched around and up popped a recipe from Louisianawoman for Shrimp Creole. We have never tried anything remotely creole before nor have I even been to America to be honest (although it has definitely been on my wish list for a long time, but America is so big the question is which part?). Anyway, here was something truly American created from the exciting mix of immigrant cultures and the surrounding environment. A-ha! I thought. We will have this for dinner!

I checked the source of all knowledge for authenticity… wikipedia! Surprisingly, wikipedia is chocked full of great cooking ideas, believe it or not. Apparently, according to the author/maker/inventor/culinary scientist (i.e. the very nice lady I took the recipe from) this particular shrimp creole recipe lacked a roux. Did I tell you I had never had creole food before? What on earth was a roux? Wikipedia to the rescue..twice.. Cooked flour.. err… obviously! Being paleo we cannot be having flour, no, no, no! Luckily for me Louisianawoman had already removed such an intestinal rotting obscenity from the menu and I didn’t have to think about it. It does have the ‘holy trinity’ of onion, bell pepper and celery so I went with it.

Wave a paleo wand.

Force the currently happily playing laid back hubby to stop his football game and send him off to the shops with a shopping list in one hand and a re-usable bag in the other.

I switched out oregano. For some reason oregano always made my husband and I feel like we should be eating pizza and after many (like way too many) attempts to force us to appreciate this most Italian of herbs, I have finally given up, admitted I just don’t like it and tend to heavily reduce it or omit it entirely from every recipe – sigh of relief from hubby.

I used (as I often do) dry herbs instead of fresh mainly because (as usual) the local supermarkets array of fresh herbs didn’t look all that fresh although I did have a little bit of left over almost fresh parsley which I sprinkled to try to make a nicer photo. (I really, really need to work on my photography skills!)

To be truthful I really wasn’t too sure about this recipe, I freely admit fish is not my favourite meat, so I am really not the best of judges. My husband, the fish appreciator between the two of us, absolutely loved it. He also likes the ‘hot’ and had it with the cayenne pepper so maybe that made the difference too. He liked it so much he insisted it should be a ‘kept in the rollerdex’ recipe and, as my recipes are for family not just me, it was.

Does it actually taste like shrimp creole? Honestly, neither of us have ever been to the south of America so we have no idea but Carl really liked it so here it is.


Paleo Creole Shrimp
Paleo Creole Shrimp
Onions, bell pepper and celery with plenty of creole herbs and a healthy dose of tomatoes simmered slowly before adding in plump, juicy shrimp for a paleo version of the classic creole dish.
3 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Main Dish
Cuisine Paleo, Paleo-ish, Whole30
Servings 4 people
Calories 377 kcal

Ingredients
  

  • 500 g shrimp (1lb)
  • 1 medium onion diced
  • 1 medium green bell pepper diced
  • 1 celery stick diced (1/2 cup)
  • 4 medium tomatoes diced
  • 200 g tinned tomatoes (6oz)
  • 2 cloves garlic crushed
  • 125 ml coconut cream (1/2 cup)
  • 3 tbsp lard
  • 1 tbsp tomato puree
  • 1/2 tsp white vinegar
  • 1/2 tsp lemon juice
  • 1/4 tsp dried basil
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 1 tbsp fresh parsley (optional)

Instructions
 

  • Melt the lard over a medium high heat.
  • Add in the onion, bell pepper and celery and fry till they are soft, around 15 mins.
  • Add the garlic and the diced tomatoes and fry for another 5 mins.
  • Add the tinned tomatoes, the coconut cream, tomato puree, white vinegar, lemon juice, dried basil, dried rosemary, dried thyme, salt, pepper and cayenne pepper and stir.
  • Turn the heat down to low.
  • Cover the pan and simmer for 1 hour.
  • Add the shrimp and simmer for a further 5-10 mins until the shrimp is fully cooked.
  • Remove from the heat and serve.
  • Sprinkle with fresh parsley if desired.

Notes

Net Carbs: 11.8g

Nutrition

Serving: 406gCalories: 377kcalCarbohydrates: 15.8gProtein: 32gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0gCholesterol: 287mgSodium: 1335mgPotassium: 833mgFiber: 4gSugar: 8gVitamin A: 2072IUVitamin C: 48mgCalcium: 163mgIron: 2mg
Keyword Western Winners
Tried this recipe?Let us know how it was!

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