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The Best Shrimp Creole Recipe

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4.9 from 19 reviews

This classic Shrimp Creole recipe features succulent shrimp simmered in a rich, spicy tomato sauce with aromatic vegetables and traditional Creole seasonings, making it a flavorful and satisfying dish served over fluffy cooked rice.

Ingredients

Vegetables and Aromatics

  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, seeds and membrane removed, finely chopped
  • 2-3 stalks celery, chopped (about same amount as green bell pepper)
  • 4 cloves garlic, minced

Seasonings and Sauces

  • 1 tablespoon Cajun/Creole seasoning, or to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 can (15-ounce) tomato sauce
  • 1 cup water (about half the can to rinse it out)
  • 1 tablespoon Worcestershire sauce
  • Tabasco sauce, to taste
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley plus sprigs for garnish

Protein and Fats

  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tail removed

To Serve

  • Lemon wedges
  • Cooked rice, for serving

Instructions

  1. Heat the fat: Heat canola oil and butter over medium-high heat in a skillet or sauté pan until melted and hot.
  2. Cook vegetables: Add the finely chopped onion, green bell pepper, and celery to the pan. Reduce heat to medium and cook for approximately 12 minutes, stirring occasionally, until the vegetables are very soft but not browned. Adjust the heat as necessary to prevent burning.
  3. Add seasonings and garlic: Stir in minced garlic, Cajun/Creole seasoning, dried thyme, cayenne pepper, and the bay leaf. Cook briefly, about 1 minute, to release the aromas.
  4. Add liquids: Pour in the tomato sauce, water, and Worcestershire sauce. Stir well to combine all ingredients.
  5. Simmer sauce: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 10 minutes or until the sauce thickens and flavors meld.
  6. Cook the shrimp: Stir in the peeled and deveined shrimp. Cook for 2 minutes, flipping shrimp halfway through the cooking time to ensure even cooking, until the shrimp turn firm and opaque.
  7. Season final touches: Add Tabasco sauce, salt, and freshly ground black pepper to taste. Remove the bay leaf carefully.
  8. Garnish and serve: Sprinkle the dish with chopped fresh parsley and garnish with parsley sprigs. Serve immediately with hot cooked rice and lemon wedges on the side.

Notes

  • For a spicier dish, increase the amount of cayenne pepper or Tabasco sauce according to your heat preference.
  • Use fresh shrimp for the best flavor and texture, but frozen shrimp can be used if thoroughly thawed first.
  • If you prefer a thicker sauce, let it simmer longer until desired consistency is reached.
  • Serve with white or brown rice to soak up the delicious sauce.
  • You can substitute canola oil with olive oil or vegetable oil if preferred.

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