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Shrimp Creole

Shrimp Creole served over rice with bold, flavorful tomato-based sauce
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Shrimp Creole is a flavorful and easy-to-make dish from New Orleans. It’s made with tender shrimp, a rich tomato-based sauce, and a blend of spices, served over rice. This dish captures the authentic flavors of Creole cuisine, offering a vibrant, savory, and satisfying meal that can be prepared in under 45 minutes.

Ingredients

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  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, seeds and membrane removed, finely chopped
  • 2–3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 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
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tail removed
  • Tabasco sauce, to taste
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, plus sprigs for garnish
  • Lemon wedges
  • Cooked rice, for serving

Instructions

  1. Heat oil and butter over medium-high heat in a skillet or sauté pan. Add the onion, green bell pepper, and celery.
  2. Reduce heat to medium and cook for 10-12 minutes until vegetables are very soft, adjusting the heat as necessary so they don’t burn.
  3. Add the garlic, Cajun/Creole seasoning, thyme, cayenne pepper, and bay leaf. Stir briefly to combine.
  4. Add the tomato sauce, water, and Worcestershire sauce. Bring to a boil, then reduce the heat to low and simmer uncovered for 8-10 minutes until the sauce thickens.
  5. Stir in the shrimp and cook for 1-2 minutes, flipping halfway through, until the shrimp are firm and pink.
  6. Season with hot sauce, salt, and black pepper to taste.
  7. Remove the bay leaf, sprinkle with parsley, and serve with hot cooked rice and lemon wedges.

Notes

  • If you prefer a richer flavor, use ghee (clarified butter) instead of the oil and butter mixture.
  • Make sure the vegetables are very soft to extract the full flavor of the “holy trinity” of onion, celery, and green bell pepper.
  • If you don’t have Cajun or Creole seasoning, substitute with a mix of paprika, cayenne pepper, garlic powder, and dried herbs like thyme and oregano.
  • Leftovers can be stored in an airtight container for 2-3 days in the refrigerator. To reheat, add a splash of water or broth and gently warm over low heat.
  • For a spicier dish, add more cayenne pepper or extra hot sauce to taste.

Nutrition

Find it online: https://thecookingsisters.com/shrimp-creole-easy-delicious/

The Sisters Cooking