Growing up as a kid I loved to go fishing with my older brother or my friends and it didn’t hurt that our “fishin” hole was a short hour’s walk from home and we could have a blast catching all the pan fish, and the odd Bass, that we wanted.
The funny thing is when people asked what we did with the fish we caught we usually answered “threw them back” and when they said “why don’t you eat them” I was like “are you serious?” The mere thought of eating fish was enough to put my appetite on hold for a few days. I mean who could actually enjoy eating something that smelled and tasted so, well, FISHY ?
Well time goes by, tastes change and health concerns come to the for front and now fish and seafood has become one of my favorite dishes to make whether it is Nut Crusted Tilapia or pan fried Catfish or some kind of Shell Fish.
This” simple but tasty” dish combines two of my loves. Shrimp and Southern cooking.
1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1/2 cup chopped green or red bell pepper
1/2 cup chopped celery
1 teaspoon Creole seasoning
1/2 teaspoon dried leaf thyme
1/2 teaspoon ground paprika
1 teaspoon Worcestershire sauce
dash ground black pepper
1/4 teaspoon salt
1 can (14.5 ounces) diced tomatoes with juice
1 tablespoon tomato paste
1/2 cup chicken broth
15 35-40 count peeled and tail off shrimp
In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the shrimp and cook until shrimp has turned pink. Serve over rice.
I hope you enjoy this dish and thanks for visiting.