Spicy Sautéed Shrimp with Vegetables and Creole Sauce

I’m telling ya’ll right now, this is a whole lot of flavor that you are just going to have to try.
It’s the best in mixing Mobile Bayou with New Orleans Creole.

Spicy Sautéed Shrimp with Vegetables and Creole Sauce

1/4 cup olive oil

2 pounds medium shrimp -about 60, de-headed in shells
1 tablespoon salt
1 teaspoon fresh ground pepper -coarsely ground
1 teaspoon fresh oregano -minced (1 tablespoon dried)
1/2 cup bell pepper -thinly sliced
1/4 cup sliced celery
1 cup sliced okra
1 -14.5 oz can yellow corn kernels -drained
1 tablespoon minced fresh garlic
2 Louisiana Tabasco peppers -sliced with seeds (Serrano or jalapeños will do)
Juice of 2 limes or 1 lemon

In a wok or large sauté pan, heat oil over medium heat. Add shrimp stirring constantly for 3 minutes. Add the next 9 ingredients and cook another 2 or 3 minutes stirring all while until shrimp are pink throughout. Add lemon juice, stir and remove shrimp to a platter. Turn up heat if needed and cook vegetables until tender. Serve shrimp with the Creole Sauce and with the vegetables on the side.

Creole Seafood Sauce

4 ounces Creole mustard
2 tablespoons ketchup
1 tablespoon paprika
1/2 teaspoon red pepper
1 teaspoon salt
2 garlic cloves -minced
1 cup light olive oil
1 tablespoon tarragon vinegar
2 to 3 oz prepared horseradish
1 green onion -minced (optional)
1/2 cup minced celery hearts

Beat first 9 ingredients all together and then fold in the onion and celery. Refrigerate to meld flavors.

Note: This sauce is also outstanding as a dip and as an overnight marinate for boiled shrimp.

10 thoughts on “Spicy Sautéed Shrimp with Vegetables and Creole Sauce

  1. MaryMoh

    mmmm….another delicious shrimp dish, just what I need to pamper myself. I wish u can just cook for me 😦 That sauce looks so delicious. I wish your picture is bigger so that I can just sit here and keep staring at it without a need for my spectacles…hehe

  2. Tasty Trix

    I can just taste this!! mmm. So I recognize the NOLA Creole elements, but I'm not familiar with the ins and outs of Mobile Bayou cooking. What are some of the distinguishing characteristics?

  3. Drick

    Mary – you know I would be glad to cook this for you, I just don't know how well it would travel.Dawn – Well come on down.Divina – You can sub with a coarse grain mustard.Trix – Think rural, lower Alabama…farmlands, soul food, shrimping communities, toothless…Peggy, Lana & Chick – Thanks, it is some kind of good.

  4. My Little Space

    Prawns or shrimps are always my son's favourite especially with dipping sauce. I wonder if you know how to make horseradish sauce! Haven't taken it for years but still remember the taste. hahaha….


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