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The Best Shrimp Creole Recipe

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★★★★

3.9 from 28 reviews

This Shrimp Creole recipe is a classic Louisiana dish featuring succulent shrimp simmered in a flavorful tomato-based sauce with aromatic vegetables and Cajun spices, perfect for serving over rice. A hearty and spicy meal that brings vibrant Southern flavors to your table in just 45 minutes.

Ingredients

Scale

Vegetables and Aromatics

  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, seeds and membrane removed, finely chopped
  • 2–3 stalks celery (ribs), chopped (about equal to green bell pepper volume)
  • 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)

Protein

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

Fats and Oils

  • 2 tablespoons canola oil
  • 2 tablespoons butter

Serving

  • Cooked rice (for serving)

Instructions

  1. Heat oil and butter: In a skillet or sauté pan, heat 2 tablespoons of canola oil and 2 tablespoons of butter over medium-high heat until melted and shimmering.
  2. Add aromatics: Add the finely chopped onion, green bell pepper, and celery. Reduce heat to medium and cook for 10-12 minutes, stirring occasionally until the vegetables are very soft but not browned. Adjust heat as needed to prevent burning.
  3. Season vegetables: Add minced garlic, 1 tablespoon Cajun or Creole seasoning, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper, and 1 bay leaf. Stir briefly to incorporate the spices, releasing their aroma.
  4. Add liquids: Pour in the 15-ounce can of tomato sauce, add 1 cup water (using about half of 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 and let it simmer uncovered for 8-10 minutes, allowing the sauce to thicken and flavors to meld.
  6. Cook shrimp: Stir in the peeled and deveined shrimp, cooking them for 1-2 minutes until they turn firm and opaque. Flip shrimp halfway through for even cooking.
  7. Adjust seasoning: Add Tabasco sauce, salt, and freshly ground black pepper to taste. Remove the bay leaf from the pan.
  8. Finish and serve: Sprinkle chopped fresh parsley over the Shrimp Creole. Serve hot immediately with cooked rice and garnished lemon wedges on the side.

Notes

  • You can adjust the cayenne and Tabasco to make the dish milder or spicier based on preference.
  • Use fresh shrimp if possible for the best flavor and texture.
  • For a thicker sauce, simmer a little longer or reduce the water slightly.
  • This dish pairs exceptionally well with steamed white or brown rice to soak up the flavorful sauce.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stove.

Keywords: Shrimp Creole, Cajun shrimp recipe, Creole sauce, Louisiana seafood dish, spicy shrimp, tomato sauce shrimp

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