Description
This classic Shrimp Creole recipe is a flavorful, spicy dish rooted in Louisiana cuisine featuring sautéed shrimp simmered in a rich tomato-based sauce with bell peppers, celery, and aromatic spices. Perfectly paired with rice, it’s a delicious way to enjoy a taste of Creole cooking at home.
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, chopped (about the same amount as green bell pepper)
- 4 cloves garlic, minced
Seasonings and Sauce
- 2 tablespoons canola oil
- 2 tablespoons butter
- 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)
Main Protein
- 1 1/2 pounds large shrimp (16-20 count), peeled, deveined, tail removed
Finishing and Serving
- 2 tablespoons chopped fresh parsley plus sprigs for garnish
- Lemon wedges
- Cooked rice (for serving)
Instructions
- Heat the fat and saute vegetables: In a skillet or sauté pan over medium-high heat, warm the canola oil and butter until melted and hot. Add the finely chopped onion, green bell pepper, and chopped celery to the pan.
- Cook vegetables until very soft: Reduce the heat to medium and sauté the vegetables for approximately 10 to 12 minutes, stirring occasionally and adjusting heat as necessary to prevent burning until they become very soft and fragrant.
- Add seasonings and aromatics: Stir in the minced garlic, Cajun or Creole seasoning, dried thyme, cayenne pepper, and the bay leaf. Cook for a brief moment to release their flavors, stirring constantly to combine.
- Add liquids to the pan: Pour in the tomato sauce, add the cup of water (using about half the tomato sauce can to rinse), and add the Worcestershire sauce. Stir everything together thoroughly.
- Simmer the sauce: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 8 to 10 minutes, allowing the sauce to thicken and the flavors to meld.
- Cook the shrimp: Stir in the peeled and deveined shrimp. Cook for 1 to 2 minutes, flipping the shrimp halfway through to ensure even cooking, until they turn firm and opaque but not overcooked.
- Season to taste: Add Tabasco sauce to your preferred level of spiciness, then season with salt and freshly ground black pepper to taste. Stir well to combine.
- Garnish and serve: Remove the bay leaf. Sprinkle the cooked Shrimp Creole with chopped fresh parsley and garnish with parsley sprigs. Serve immediately over hot cooked rice with lemon wedges on the side for squeezing.
Notes
- Use medium-high heat initially to sauté vegetables without burning.
- Adjust cayenne and Tabasco sauce according to your spice tolerance.
- Do not overcook shrimp to keep them tender and juicy.
- Serve with steamed white rice to soak up the flavorful sauce.
- The dish can be made a day ahead; flavors deepen when refrigerated overnight.
