How to Make Saucy Creole Shrimp – Paleo and Gluten Free!

Hey everybody, I can’t wait to share this
shrimp creole recipe with you. I found it in Good Housekeeping and I’ve converted
it to be totally gluten-free and even paleo friendly. Stay tuned to the end of
the video because i’m also going to give you an opportunity to get a screaming
deal on Good Housekeeping and some of my other favorite magazines. Check it out. Okay, first step to this recipe is
heating up some high-quality olive oil. I met medium, maybe medium high and I’m
going to add in some onion, green pepper, and celery. I’m going to let this cook
for about six or seven minutes till it starts to soften. Then I’m going to add
in some Creole seasoning. You want to make sure the blend is gluten-free, of
course, and then I’m going to cook it for another six or seven minutes. We’re
looking for totally soft. Okay, these are about halfway done, everything starting
to soften, so I’m going to add in my Creole seasoning. Now give this a stir,
keep it over medium, keep an eye on it, but it needs about seven or eight more
minutes, which is just enough time for me to dice up two Tomatoes. I’m going to
give these Tomatoes a quick dice because these are going in the pan next. I’m
going to add in about a fourth cup of tapioca starch. Just get that incorporated, we don’t want
any big clumps of that, and then these tomatoes are going right in. Now i’m
going to kick up the heat a little bit because we want these tomatoes to get
really soft. Okay, that looks perfect. Now I’m going to add eight ounces of clam
juice, and we want to go to high heat. So these, I leave the tails on because I
think it’s prettier, and I…I just like them that way, but you definitely want
them peeled and deveined so if you want tail on or tail off, that’s up to you.
These are U15 s which means it takes less than 15 shrimp per pound, so you
want to use under 15s or you want to use 1620s. I wouldn’t use a smaller shrimp then
that. I’m going to add some Louisiana Hot Sauce, gluten-free of course, and some
Lea & Perrins Worcestershire, Lea & Perrins is gluten-free, and we really want this
sizzling. It’s going to take them about five minutes to cook. Okay, this is
perfect, so it’s been about five minutes, more pink all the way through, I cooked a
little bit of white rice, you don’t even have to, could just eat this plain if
you wanted to, but I’m going to serve this over white rice. I’m going to top it
with those green onions and we are good to go! Check out for
more recipes and ideas like this, and you can click on this link or the one in the
description and get Good Housekeeping Magazine and a bunch of my other
favorites for just two dollars. You’re we’re going to want to take advantage of
that deal and then make this recipe. So good. I’m going to eat. Bye!