Creole Sauce Featuring Responsible Choice Shrimp

All you need:

  • ¼ cup olive oil
  • 1 cup sliced red bell peppers
  • 1 cup sliced green bell peppers
  • 1 cup sliced celery
  • 1 cup sliced onion
  • 2 tbsp Tony Chachere’s Creole Seasoning
  • 2 tbsp minced garlic
  • 2 28-oz cans Hy-Vee diced tomatoes
  • 1 Tbsp. Crystal hot sauce
  • 1 pound (41-50 count) Responsible Choice Gulf shrimp
  • 1 tbsp Tony Chachere’s Creole Seasoning
  • 2 tbsp canola oil

All you do:

  1. Heat olive oil in heavy bottom saucepot. Add red and green peppers, celery, onion and 2 tablespoons of Creole seasoning. Cook over medium high heat until onions are translucent.
  2. Add garlic. Cook for 5 more minutes.
  3. Add diced tomatoes and cook over medium heat for 25 to 30 minutes. Remove from heat and add hot sauce. Adjust seasoning as preferred. Set aside.
  4. Season shrimp with 1 tablespoon Creole seasoning.
  5. Heat canola oil over medium high heat in a large skillet. When a light haze forms above the oil, add the shrimp and cook for 2 to 3 minutes.
  6. Add Creole sauce (prepared in steps 1-3) to shrimp and bring to a light simmer when shrimp are pink approximately 6-7 minutes. Serve with steamed white rice.

Author: Tracy Tonning

My name is Tracy Tonning and I have been the chef at Hy-Vee’s Waterfront Iowa City store since 2011. I’ve been cooking since I was 15 years old and graduated from the Culinary Institute of America in 1983. After graduating, I worked as a chef in several large markets including Atlanta, Kansas City and New Orleans. I’ve enjoyed more than 35 years in the food service industry. I am also a founding member of Table to Table in Iowa City and Chef Chairman of the March of Dimes in Iowa City. I love to help Hy-Vee customers explore new flavors and options to take home to their friends and families.