Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeFeed your soul and body with this one-pan, guilt-free coconut shrimp by Creole for the Soul! Filled with aromatic garlic, ginger and Creole seasoning, this meal is sure to be a go-to for dinner each week.
Ingredients
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1 Pound Shrimp
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1 Onion, Diced
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1 Bell Pepper, Diced
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4 Cloves Garlic, Minced
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2 Teaspoons Fresh Ginger, Minced
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1 Can Coconut Milk
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1/2 Cup Chicken Broth
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3 Tablespoons Butter
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2 Tablespoons Vegan Cream Cheese
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6 Ounces Baby Spinach (About 1 Bag)
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8 Fresh Basil Leaves
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2 Pinches Red Pepper Flakes
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3 Green Onions, Chopped for Garnish
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Tony’s Original Creole Seasoning, to Taste
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Italian Seasoning, to Taste
- Clear
Directions
- Season shrimp with Tony’s Original Creole Seasoning and Italian seasoning and set aside.
- Melt butter in a large skillet over medium-high heat. Stir in garlic and ginger and cook for 1 minutes, or until fragrant.
- Add shrimp to skillet and stir into butter. Arrange shrimp in a single layer and cook for 2 minutes. Flip shrimp and cook for another two minutes, or until shrimp are pink and fully cooked. Use tongs to remove shrimp from skillet and set them aside.
- Add onions and bell peppers to skillet. Pour in the chicken broth and scrape the brown bits from the bottom of the skillet while stirring frequently. Cook vegetables for 3 minutes or until they are soft and onions are translucent (chicken broth will reduce by half during this time).
- Pour in coconut milk and stir into vegetables. Add in cream cheese and stir until it melts. Once the sauce starts to boil, reduce heat to a simmer. Toss spinach and basil leaves into sauce. Stir in red pepper flakes.
- Add shrimp back into the skillet and cover with the coconut sauce. Let cook on low for another 5 minutes.
- Serve with rice, pasta or low carb/gluten-free alternatives.
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