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The Best Shrimp Creole Recipe

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4.7 from 570 reviews

This classic Shrimp Creole recipe features succulent shrimp simmered in a flavorful tomato sauce infused with Cajun spices, aromatic vegetables, and a hint of heat. Served over steamed rice and garnished with fresh parsley and lemon wedges, it’s a comforting and vibrant dish that captures the essence of Louisiana Creole cuisine.

Ingredients

Seafood

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

Vegetables

  • 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
  • Lemon wedges (for serving)

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 tomato sauce can to rinse it out)
  • 1 tablespoon Worcestershire sauce
  • Tabasco sauce, to taste
  • Salt and freshly ground black pepper, to taste

Oils and Fats

  • 2 tablespoons canola oil
  • 2 tablespoons butter

Additional

  • Cooked rice, for serving

Instructions

  1. Sauté Vegetables: Heat canola oil and butter over medium-high heat in a skillet or sauté pan. Add the chopped onion, green bell pepper, and celery. Reduce heat to medium and cook for approximately 10-12 minutes, stirring occasionally until the vegetables are very soft. Adjust heat as necessary to prevent burning.
  2. Add Seasonings and Garlic: Stir in the minced garlic, Cajun/Creole seasoning, dried thyme, cayenne pepper, and bay leaf. Cook briefly, stirring to blend the flavors without burning the spices.
  3. Create Sauce: Pour in the tomato sauce, water (using about half the tomato sauce can to rinse), and Worcestershire sauce. Stir well to combine and bring the mixture to a boil.
  4. Simmer Sauce: Reduce heat to low and simmer the sauce uncovered for 8-10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
  5. Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 1-2 minutes, flipping the shrimp halfway through to ensure even cooking, until they turn pink and are just firm to the touch.
  6. Season and Garnish: Remove the bay leaf. Season the dish with Tabasco sauce, salt, and freshly ground black pepper to taste. Sprinkle chopped fresh parsley over the top.
  7. Serve: Serve the Shrimp Creole immediately over hot cooked rice, garnished with parsley sprigs and lemon wedges on the side for squeezing.

Notes

  • You can adjust the heat level by varying the amount of cayenne pepper and Tabasco sauce according to your preference.
  • For best results, use fresh shrimp that are peeled and deveined prior to cooking.
  • If you prefer a thicker sauce, simmer for a few minutes longer to reduce further.
  • This dish pairs wonderfully with steamed white rice or jasmine rice.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.

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