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Grilled Shrimp with Roasted Tomatoes and Peppers

Creole seasoned grilled shrimp and a chunky roasted tomato relish that's full of out of this world flavor combine to create a fresh, low carb update of classic Shrimp Creole. It only takes about 30 minutes and it's SO good!
Course Main Course
Cuisine Southern
Keyword grill, low carb, roasted tomatoes, shrimp, spicy
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Skewers 30 minutes
Total Time 30 minutes
Servings 2
Calories 196kcal
Author Marye

Ingredients

Skewers

  • 2 wooden skewers
  • 1/4 cup water
  • 2 tablespoons lime juice
  • 1/2 teaspoon cayenne

Shrimp

  • 8 shrimp , large or jumbo
  • 1 tablespoons olive oil
  • 1 tablespoons Tony Chachere's Creole Seasoning , or to taste

Roasted Tomato Relish

  • 1 cup cherry tomatoes heirloom mixed colors
  • 1 tablespoon poblano pepper large dice
  • 1/8 cup onion large dice
  • 1/8 cup yellow Bell pepper large dice
  • 1/8 cup red Bell pepper large dice
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoons herbes de provence
  • 1/8 cup celery sliced
  • 1 1/2 teaspoons garlic chopped
  • 1/2 teaspoon Tony Chachere's seasoning , more as desired
  • 1/2 teaspoon sugar free sweetener ,if needed

Instructions

Skewers

  • Put the water, lime juice, and cayenne in a casserole dish and add skewers.
  • Set aside.

Roasted Tomato Relish

  • Preheat the oven to 425F.
  • Add the tomatoes, peppers, and onion to a large bowl.
  • Add the olive oil and herbes de Provence - mix well so that all the vegetables are coated.
  • Place the vegetables on a heavy baking sheet without overcrowding.
  • Put into the oven until the vegetables are tender and charred areas appear on the skins. About 10 to 20 minutes. Watch carefully!
  • Meanwhile add the remaining olive oil to a heavy skillet with 1 tablespoon of butter.
  • Heat it up and add the garlic and celery.
  • Saute until soft.
  • Add the roasted vegetables.
  • Gently stir in salt and pepper to taste. Sprinkle with a little Tony Chachere's
  • Taste and adjust seasoning. Add sweetener if needed. Set aside in a warm spot.

Shrimp

  • Heat up the grill.
  • Peel and devein shrimp. Remove skewers from water.
  • Add about 4 shrimp to each skewer, making sure there is space between each.
  • Brush both sides with olive oil.
  • Sprinkle with Tony Chachere's seasoning - more if you like spicy and less if you like it less spicy.
  • Grill about 2 to 3 minutes on each side.
  • To Serve
  • Serve the skewers over the roasted Creole sauce.