Shrimp Creole Recipe
Shrimp Creole is a classic Louisiana dish featuring succulent shrimp simmered in a spicy, tomato-based sauce with bold Creole seasonings. Served over fluffy white rice, this one-pot meal is packed with rich flavors and is perfect for a comforting yet easy-to-make dinner
Ingredients
- For the Creole Sauce:
- 2 tbsp butter or olive oil
- 1 small onion finely chopped
- 1 green bell pepper diced
- 1 celery stalk chopped
- 3 cloves garlic minced
- 1 14.5 oz can diced tomatoes
- 1 cup tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce optional
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper adjust to taste
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1/2 cup chicken or seafood broth
- 1 bay leaf
- For the Shrimp:
- 1 lb shrimp peeled and deveined
- 1 tbsp lemon juice
- 1 tbsp fresh parsley chopped
- Cooked white rice for serving
Instructions
- Step 1: Sauté the Vegetables
- In a large skillet or Dutch oven, heat butter or oil over medium heat. Add the onion, bell pepper, and celery. Sauté for about 5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Step 2: Build the Creole Sauce
- Add the diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, and all the seasonings (paprika, thyme, oregano, cayenne, salt, and black pepper). Pour in the broth and add the bay leaf. Stir well and let it simmer for 20 minutes, stirring occasionally.
- Step 3: Cook the Shrimp
- Add the shrimp to the sauce and cook for about 5 minutes or until the shrimp turn pink and are cooked through. Remove from heat, stir in the lemon juice, and discard the bay leaf.
- Step 4: Serve and Enjoy!
- Serve the Shrimp Creole over hot, fluffy white rice. Garnish with fresh parsley for an extra burst of flavor.
Notes
For the best flavor, use fresh, wild-caught shrimp and let the Creole sauce simmer to enhance the depth of spices. Adjust the spice level to your preference, and for an even richer taste, prepare the dish a day in advance—Shrimp Creole tastes even better the next day!