Stir-Fried Shrimp Creole

Adding chopped green bell pepper or sliced okra makes a great variation to this Southern dish. Serve over rice.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1 lb. shelled, deveined large shrimp
  • 1½ tsp. kosher salt, divided
  • 1 egg white
  • 2 tsp. cornstarch
  • 1 cup canned diced tomatoes, undrained
  • 3½ Tbsp. tomato paste
  • 3½ Tbsp. olive oil, divided
  • 3 slices ginger
  • ½ cup chopped red onion
  • 1 tsp. cayenne pepper
  • ½ tsp. dried thyme
  • 4 stalks celery, cut into ½" slices
  • ½ tsp. ground black pepper
  • 2 scallions, finely chopped
  • 1 tsp. granulated sugar

Directions

  • Rinse the shrimp and pat dry with paper towels. Place the shrimp in a large bowl and mix in 1 teaspoon salt, egg white, and cornstarch. Marinate for 10 minutes.
  • In a small bowl, combine ⅓ cup juice from the canned tomatoes with the tomato paste.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry until they turn pink, about 2 minutes. Remove the shrimp from the pan and drain on paper towels.
  • Heat 1½ tablespoons oil in the same wok or skillet. When the oil is hot, add the ginger. Let the ginger brown for 2–3 minutes, then remove from the pan.
  • Add the chopped onion. Stir-fry until it begins to soften (about 2 minutes), sprinkling with the cayenne pepper and dried thyme.
  • Push to the sides and add the celery in the middle. Stir-fry for 2 minutes, sprinkling with up to ½ teaspoon salt and adding 1–2 tablespoons water if the celery begins to dry out.
  • Add the tomatoes, sprinkling with black pepper. Stir-fry for 1 minute, then add the tomato juice mixture. Bring to a boil.
  • Add the shrimp back into the pan. Stir in the scallions and the sugar. Stir-fry for 1 minute to heat through and blend all the ingredients. Serve hot over rice.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. shelled, deveined large shrimp
  • 1½ tsp. kosher salt, divided
  • 1 egg white
  • 2 tsp. cornstarch
  • 1 cup canned diced tomatoes, undrained
  • 3½ Tbsp. tomato paste
  • 3½ Tbsp. olive oil, divided
  • 3 slices ginger
  • ½ cup chopped red onion
  • 1 tsp. cayenne pepper
  • ½ tsp. dried thyme
  • 4 stalks celery, cut into ½" slices
  • ½ tsp. ground black pepper
  • 2 scallions, finely chopped
  • 1 tsp. granulated sugar

Directions

  • Rinse the shrimp and pat dry with paper towels. Place the shrimp in a large bowl and mix in 1 teaspoon salt, egg white, and cornstarch. Marinate for 10 minutes.
  • In a small bowl, combine ⅓ cup juice from the canned tomatoes with the tomato paste.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry until they turn pink, about 2 minutes. Remove the shrimp from the pan and drain on paper towels.
  • Heat 1½ tablespoons oil in the same wok or skillet. When the oil is hot, add the ginger. Let the ginger brown for 2–3 minutes, then remove from the pan.
  • Add the chopped onion. Stir-fry until it begins to soften (about 2 minutes), sprinkling with the cayenne pepper and dried thyme.
  • Push to the sides and add the celery in the middle. Stir-fry for 2 minutes, sprinkling with up to ½ teaspoon salt and adding 1–2 tablespoons water if the celery begins to dry out.
  • Add the tomatoes, sprinkling with black pepper. Stir-fry for 1 minute, then add the tomato juice mixture. Bring to a boil.
  • Add the shrimp back into the pan. Stir in the scallions and the sugar. Stir-fry for 1 minute to heat through and blend all the ingredients. Serve hot over rice.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat7g
Saturated Fat1g
Cholesterol220mg
Sodium1020mg
Total Carbohydrate9g
Dietary Fiber2g
Sugars5g
Protein26g