Shrimp Creole

A comforting dish filled with vibrant flavors and spices that brings warmth and connection to your family gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Cajun, Creole, Southern

Calories: 350

Ingredients Method Notes

Ingredients

For the base

1 tablespoon olive oil Can substitute with butter for a richer flavor.
1 large green bell pepper, chopped Jalapeño can be used for a spicier kick.
1 medium yellow onion, chopped Any mild onion works here.
1 stalk celery, chopped You can skip or replace with fennel for a unique twist.
3 cloves garlic, chopped Minced shallots can be an alternative.

For the sauce

6 ounces tomato paste Crushed tomatoes can replace it for a lighter sauce.
14.5 ounces can chopped tomatoes Fresh tomatoes work beautifully in season.
1 cup shrimp stock or chicken stock Vegetable broth is a good vegetarian alternative.
2 tablespoons Creole seasoning Cayenne pepper and paprika mix can work in a pinch.
2 tablespoons Worcestershire sauce Soy sauce is a suitable substitute.
2 tablespoons Louisiana-style hot sauce Feel free to adjust according to your tolerance.

For the main ingredient

1 pound shrimp, peeled and deveined Choose fresh or thawed frozen shrimp.

For serving

Method

Cooking

Heat a large pan over medium heat and add the olive oil. Allow it to warm as you prepare to sauté.
Add the chopped green bell pepper, onion, and celery to the pan. Sauté for about 5 minutes until softened.
Stir in the chopped garlic and cook for another minute until fragrant.
Gradually swirl in the tomato paste and let it cook for an additional minute.
Incorporate the canned tomatoes along with the stock, Worcestershire sauce, hot sauce, Creole seasoning, and bay leaves. Season with salt and pepper to your taste.
Stir well and allow the sauce to simmer for about 20 minutes, giving the flavors time to meld and the sauce to thicken.
Remove the bay leaves, then add the shrimp, nestling them under the sauce. Cook for an additional 2-3 minutes until the shrimp are pink and cooked through.
Serve hot over a fluffy bed of rice, garnished with fresh parsley, extra hot sauce, and additional sliced peppers if desired.

Notes

Common mistakes include overcooking the shrimp and skimping on seasoning. Pro tips involve adding a splash of white wine and letting the dish rest before serving.