Description

This Authentic Shrimp Creole recipe captures the bold and vibrant flavors of traditional Creole cooking. Featuring succulent shrimp simmered in a rich, spicy tomato-based sauce with bell peppers, celery, and onions, this dish is perfect served over fluffy white rice. It’s simple to prepare yet packed with depth and spice, making it a comforting Southern classic that brings a taste of New Orleans to your table.

Ingredients

Scale

Seafood

1 1/2 pounds large shrimp (peeled and deveined)

Vegetables

1 cup onion, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
3 cloves garlic, minced
1/4 cup green onions, sliced
2 tablespoons fresh parsley, chopped

Liquids & Sauces

2 tablespoons olive oil
1/4 cup unsalted butter
1 (14.5 oz) can diced tomatoes with juices
1/2 cup tomato sauce
1/4 cup chicken or seafood broth
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (optional)

Spices & Seasonings

1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves

Serving

Cooked white rice (for serving)

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Instructions

Sauté the Vegetables: In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion, green bell pepper, and celery. Sauté 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 until fragrant, taking care not to burn it.
Prepare the Sauce: Add the diced tomatoes with their juices, tomato sauce, chicken or seafood broth, Worcestershire sauce, hot sauce if using, cayenne pepper, smoked paprika, dried thyme, salt, black pepper, and bay leaves to the skillet. Stir everything together well and bring the mixture to a simmer.
Simmer the Sauce: Reduce heat to low and let the sauce cook uncovered for 20 to 25 minutes, stirring occasionally, until it thickens slightly and the flavors meld beautifully.
Cook the Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 5 to 6 minutes just until the shrimp turn pink and are cooked through, being careful not to overcook them.
Finish the Dish: Remove the bay leaves from the sauce. Stir in the sliced green onions and chopped fresh parsley for a burst of freshness and color.
Serve: Spoon the shrimp creole over cooked white rice and serve hot for an authentic Creole experience.

Notes

For extra depth of flavor, substitute shrimp stock for the broth if available.
Adjust the spiciness by adding more cayenne pepper or hot sauce for a hotter dish, or reduce them for a milder version.
Traditionally served over white rice, this dish can also be paired with cauliflower rice to make a low-carb alternative.
To make this recipe dairy-free, substitute the butter with additional olive oil or a dairy-free margarine.

Nutrition

Serving Size: 1 plate (with 1/2 cup cooked white rice)
Calories: 370
Sugar: 6 g
Sodium: 820 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 215 mg