Description
This authentic Shrimp Creole recipe features succulent shrimp simmered in a rich, flavorful tomato sauce with aromatic vegetables and spices. Inspired by traditional Creole cuisine, it’s a hearty and satisfying dish served over fluffy white rice, perfect for a comforting main course that balances a touch of spice with fresh herbs.
Ingredients
Scale
Seafood
- 1 pound large shrimp, peeled and deveined
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
Liquids and Canned Goods
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 cup tomato paste
- 1 cup chicken or seafood broth
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (like Tabasco)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 2 bay leaves
To Serve
- Cooked white rice
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion, green bell pepper, and celery. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release the garlic’s aroma without burning it.
- Create Sauce Base: Pour in the undrained diced tomatoes and add the tomato paste, chicken or seafood broth, Worcestershire sauce, hot sauce, paprika, dried thyme, salt, black pepper, cayenne pepper if using, and bay leaves. Stir all ingredients well to combine evenly.
- Simmer Sauce: Bring the mixture to a simmer, then reduce the heat to low and let it simmer uncovered for 20 to 25 minutes. Stir occasionally until the sauce thickens slightly, coaxing rich flavors to develop.
- Cook Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 4 to 5 minutes, or until the shrimp turn pink and are cooked through, ensuring tenderness without overcooking.
- Finish and Season: Remove and discard the bay leaves. Stir in the chopped fresh parsley and taste the sauce to adjust seasoning as needed, adding more salt or hot sauce if desired.
- Serve: Serve the shrimp creole hot, spooned over a bed of cooked white rice to soak up the flavorful sauce.
Notes
- For a deeper, richer flavor, allow the sauce to simmer longer before adding the shrimp.
- You can substitute green bell pepper with red or yellow bell peppers for a different color and slight sweetness.
- Adjust hot sauce amount to your preferred spice level if you like your dish extra spicy.
