Easy Shrimp Creole 53
Dive into the vibrant flavors of the South with Easy Shrimp Creole 53, a one-skillet wonder that brings a taste of Louisiana to your kitchen in just 50 minutes! This zesty shrimp dish features tender, plump shrimp simmered in a rich and savory Creole sauce made with juicy diced tomatoes, aromatic vegetables, and a bold blend of spices like paprika, thyme, and oregano. Infused with a dash of hot sauce and Worcestershire for an irresistible kick, it’s served over fluffy white rice and garnished with fresh parsley and green onions for a pop of color and freshness. Perfect for weeknight dinners or casual gatherings, this recipe is comforting, flavorful, and completely stress-free to make. Whether you’re a fan of Cajun cooking or just looking to spice up your dinner routine, this easy Shrimp Creole is sure to impress.
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 1 14.5-ounce can diced tomatoes (with juice)
- 1 8-ounce can tomato sauce
- 1 cup chicken broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce (like Tabasco)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups white rice (cooked)
- 0.25 cup green onions (sliced, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes (with juice), tomato sauce, chicken broth, Worcestershire sauce, hot sauce, paprika, thyme, oregano, bay leaf, salt, and black pepper to the skillet. Stir well to combine.
Bring the mixture to a simmer, then lower the heat to medium-low. Let it cook for 20 minutes, stirring occasionally, to allow the flavors to meld.
Add the shrimp to the skillet and cook for 5–7 minutes, or until the shrimp are pink and cooked through. Discard the bay leaf.
Taste the Creole sauce and adjust seasonings if needed.
Serve the Shrimp Creole over cooked white rice.
Garnish with sliced green onions and chopped parsley before serving.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2821 mg | 123% | |
| Total Carbohydrate | 311.1 g | 113% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 36.3 g | ||
| Protein | 147.4 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 663 mg | 51% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3588 mg | 76% | |
*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.
