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The Best Shrimp Creole Recipe

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4.2 from 51 reviews

A flavorful and spicy Creole dish featuring tender shrimp simmered in a rich tomato-based sauce with classic Cajun seasonings and vegetables, served over hot rice for a comforting Southern meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Aromatics

  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, seeds and membrane removed, finely chopped
  • 2-3 stalks celery, chopped (about the same amount as green bell pepper)
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley, plus sprigs for garnish

Spices & Seasonings

  • 1 tablespoon Cajun/Creole seasoning (or to taste)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • Tabasco sauce, to taste
  • Salt and freshly ground black pepper, to taste

Liquids & Sauces

  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 can (15-ounce) tomato sauce
  • 1 cup water (about half the can to rinse it out)
  • 1 tablespoon Worcestershire sauce

Proteins

  • 1 1/2 pounds large shrimp (16-20 count), peeled and deveined, tail removed

To Serve

  • Cooked rice
  • Lemon wedges

Instructions

  1. Heat oil and butter: In a skillet or sauté pan, heat 2 tablespoons canola oil and 2 tablespoons butter over medium-high heat to combine the fats and prepare for sautéing the vegetables.
  2. Sauté vegetables: Add the finely chopped onion, green bell pepper, and celery to the pan. Reduce the heat to medium and cook, stirring occasionally, for 10-12 minutes or until the vegetables become very soft, carefully adjusting the heat to avoid burning.
  3. Add seasonings and garlic: Stir in the minced garlic, 1 tablespoon Cajun/Creole seasoning, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper, and 1 bay leaf. Cook briefly until the spices are fragrant, about 1 minute.
  4. Add liquids: Pour in the 15-ounce can of tomato sauce, 1 cup water (using about half the can to rinse it out), and 1 tablespoon Worcestershire sauce. Stir to combine all ingredients.
  5. Simmer sauce: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 8-10 minutes, stirring occasionally, until the sauce thickens.
  6. Cook shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 1-2 minutes, flipping halfway through so they cook evenly, until the shrimp are just firm and opaque.
  7. Season to taste: Add Tabasco sauce, salt, and freshly ground black pepper according to your taste preferences. Stir well to incorporate the flavors.
  8. Finish and serve: Remove the bay leaf. Sprinkle the creole shrimp with chopped fresh parsley and garnish with parsley sprigs. Serve immediately over hot cooked rice with lemon wedges on the side for squeezing.

Notes

  • Adjust the cayenne and Tabasco to your desired level of heat for more or less spiciness.
  • Use fresh parsley for best flavor and presentation.
  • Serve with steamed white rice or brown rice as preferred.
  • Shrimp cooks quickly; avoid overcooking to keep them tender.
  • You can substitute Cajun seasoning if Creole seasoning is not available.
  • This dish is best served immediately but can be refrigerated for up to 2 days and reheated gently.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Creole

Find it online: https://ellarecipe.com/the-best-shrimp-creole-recipe/