This Creole Shrimp is now one of my favorite meals. It’s probably only the second or third time I’ve made a similar dish. It’s easy (aside from peeling shrimp). I love shrimp but can only afford the frozen stuff on sale. It’s a shame. Luckily when I made this it was because Argentina shrimp was in sale for 6.99/lb. unfortunately it was the kind we had to devein. It’s a gross job if you think about it but I just avoid thinking about it and then it’s actually kinda fun.
As far as the Creole seasoning goes – I use Tony Chachere’s Creole seasoning. It’s a little spicy and goes overboard on sodium so don’t add salt to this meal…but it’s delicious on almost everything! We like it on baked chicken and even our breakfast eggs!
The vegetables that I went in this one made a difference – celery adds a really unique flavor that makes it taste more like a gumbo in my opinion, though I’ve really only tried gumbo once. Peppers and onions are pretty standard though. Definitely two of my go-to’s.
Normally I wouldn’t go beans AND rice (in the recent past), but after not seeing many gains over the past couple months, while still eating a ton, I decided I need to go really heavy on carbs so in that case, it’s a perfect high-carb meal. I tend to keep my lunches really high in carbs, and maybe dinners are a bit lower, but still contain a starch or something with them. Or I’ll eat some fruit right after because I need my sweet fix!
To add variety I made two meals with rice and two with quinoa for the week. (The rice was WAY better!). I never though of there being much difference between rice or quinoa in a meal but for this it really did.
This is a meal you can batch cook with the exception of shrimp. I made a huge batch of the sauce and veggie mixture and froze half of that, plus a ton of rice and quinoa as well to keep for later use in any meal really. I’m actually gonna give quinoa porridge a try for breakfast today – if my quinoa thawed overnight. I think being able to pull out those pieces of this meal when I want to keep meal prep simple will be a huge bonus! Next time I might do chicken sausage…