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The Best Shrimp Creole Recipe

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4.7 from 113 reviews

This classic Shrimp Creole recipe features succulent shrimp simmered in a flavorful and spicy tomato sauce with aromatic vegetables and Cajun seasonings. Served over rice and garnished with fresh parsley and lemon wedges, it captures the vibrant essence of Southern Creole cuisine in a quick and satisfying dish.

Ingredients

Vegetables & 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
  • 2 tablespoons chopped fresh parsley plus sprigs for garnish
  • Lemon wedges, for serving

Seasonings & 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 can, used to rinse out tomato sauce)
  • 1 tablespoon Worcestershire sauce
  • Tabasco sauce, to taste
  • Salt and freshly ground black pepper, to taste

Main Ingredients

  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tails removed
  • Cooked rice, for serving

Instructions

  1. Sauté Vegetables: Heat canola oil and butter over medium-high heat in a skillet or sauté pan. Add the finely chopped onion, green bell pepper, and celery. Reduce heat to medium and cook for approximately 10-12 minutes, stirring occasionally, until the vegetables are very soft. Adjust the heat as necessary to prevent burning.
  2. Add Aromatics and Seasonings: Stir in the minced garlic, Cajun/Creole seasoning, dried thyme, cayenne pepper, and bay leaf. Cook briefly, stirring to combine the flavors.
  3. Create Sauce Base: Pour in the tomato sauce, add the water to rinse out the can, and stir in Worcestershire sauce. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 8-10 minutes, or until the sauce thickens slightly.
  4. Cook the Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 1-2 minutes, flipping the shrimp halfway through to ensure even cooking, until they are just firm and opaque.
  5. Season and Finish: Add Tabasco sauce, salt, and freshly ground black pepper to taste. Remove the bay leaf. Sprinkle the chopped fresh parsley over the dish.
  6. Serve: Serve immediately with hot cooked rice and lemon wedges for squeezing over the shrimp creole.

Notes

  • For a milder dish, adjust or omit cayenne pepper and Tabasco sauce to your taste.
  • Peeled and deveined shrimp with tails removed make the dish easier to eat, but you can leave tails on if preferred for presentation.
  • The vegetables should be cooked slowly to bring out their natural sweetness and soften fully before adding the tomato sauce.
  • Use fresh parsley just before serving for the brightest flavor and color.
  • This recipe pairs wonderfully with steamed white rice or brown rice for a healthier option.
  • Leftovers can be refrigerated and gently reheated; add a splash of water or broth to loosen the sauce if it thickens too much.

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