KC the G-Free Foodie shows you how to make delicious Shrimp Creole {recipe below} that’s Gluten Free and Paleo Friendly! Get Good Housekeeping & my other favorite magazines for a screamin’ deal here!: https://partner.readsave.com/offers/gff/
Saucy Creole Shrimp (GOOD HOUSEKEEPING conversion)
4 tbsp butter or olive oil
2 stalks celery, chopped
1 large green bell pepper, chopped
1 medium onion, chopped
1 tsp GF creole seasoning
1/4 cup tapioca starch
2 medium tomatoes, chopped
8 oz. clam juice
1.5 lbs 16-20 count shrimp, peeled & deveined
1 tbsp GF Worcestershire sauce
1 tbsp Louisiana-style hot sauce, plus more for serving
1.5 cooked white rice, for serving
1 green onion, diced for serving (optional)
Warm butter or olive oil over medium heat in a large saucepot. Add celery, green pepper, onion and Creole seasoning. Cook 15 minutes or until vegetables are tender, stirring occasionally.
Sprinkle tapioca starch over vegetables, and cook for 1 minute, stirring. Add tomatoes and cook for 2 minutes or until the tomatoes are very soft. Scrape up all browned bits and stir in clam juice. Heat to simmering on high.
Add shrimp, Worcestershire sauce and hot sauce. Simmer for 5 minutes, or until shrimp are just cooked, stirring occasionally. Serve over rice and top with hot sauce and green onion, if desired.