Charleston Style Shrimp Creole
Dive into the heart of Southern cuisine with Charleston Style Shrimp Creole, a vibrant and flavorful dish that brings Lowcountry tradition to your table. This recipe features tender, juicy shrimp simmered in a robust, tomato-based sauce infused with Cajun seasoning, paprika, and thyme, delivering a perfect balance of smoky heat and earthy herbs. The holy trinity of Southern cooking—onion, bell pepper, and celery—forms the aromatic base, while garlic and a hint of optional hot sauce add a savory kick. Serve this hearty Shrimp Creole over fluffy white rice, and top with fresh parsley for a bright, aromatic finish. Ready in just 50 minutes, this one-pot wonder is ideal for weeknight dinners or cozy gatherings, offering the comforting flavors of Charleston in every bite. Perfect for seafood lovers and fans of spicy, soulful meals!
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Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 15-ounce can canned diced tomatoes
- 1 8-ounce can tomato sauce
- 1 cup chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon hot sauce (optional)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups white rice, cooked
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion, green bell pepper, and celery to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the canned diced tomatoes, tomato sauce, chicken broth, Cajun seasoning, paprika, dried thyme, and bay leaf to the skillet. Stir well to combine.
Bring the mixture to a simmer and reduce the heat to low. Cover the skillet and let it simmer for 20 minutes, stirring occasionally.
Season the shrimp with a pinch of salt and black pepper. Add the shrimp to the skillet and cook for 5-7 minutes, or until the shrimp turn pink and are fully cooked.
Optional: Stir in the hot sauce for additional heat, if desired. Taste and adjust seasoning with more salt and pepper if needed.
Remove the bay leaf from the skillet and discard.
Serve the Shrimp Creole hot over cooked white rice, and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1178 mg | 51% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 9.1 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 166 mg | 13% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1127 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
