Peel and Eat Shrimp with Spicy Creole Sauce
Dive into the bold and irresistible flavors of the South with this Peel and Eat Shrimp with Spicy Creole Sauce recipe, a true feast for seafood lovers! Featuring succulent shell-on shrimp simmered in a rich, aromatic Creole sauce made with vibrant vegetables, Cajun seasoning, smoked paprika, and a fiery kick of cayenne and hot sauce, this dish is a celebration of robust spices and hearty ingredients. The sauce, thickened with tomato paste and sweetened with a touch of brown sugar, creates the perfect balance of smoky, spicy, and savory flavors. Ready in just 40 minutes, it’s an ideal appetizer or dinner that brings out the best of Louisiana cuisine. Garnished with fresh parsley and served alongside tangy lemon wedges, this dish is an interactive dining experience that invites guests to roll up their sleeves, peel, and savor every juicy bite. Perfect for game day feasts or a lively weeknight dinner, this recipe ensures maximum flavor with minimum fuss. Keywords: Peel and Eat Shrimp, Spicy Creole Sauce, Cajun Recipe, Louisiana Cuisine, Seafood Appetizer.
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Recipe Information
Ingredients
- 2 pounds Raw shrimp (shell-on, deveined)
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 2 stalks Celery (finely diced)
- 1 medium Green bell pepper (finely chopped)
- 2 tablespoons Tomato paste
- 14.5 ounces Canned diced tomatoes (with juice)
- 1 cup Chicken stock
- 2 teaspoons Cajun seasoning
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Hot sauce
- 2 Bay leaves
- 2 tablespoons Fresh parsley (chopped)
- 1 Lemon wedges
- to taste Salt
- to taste Black pepper
Instructions
Rinse the shrimp thoroughly under cold water and pat dry with paper towels. Set aside.
In a large skillet or saucepan, melt the butter over medium heat and add the olive oil.
Add the onion, garlic, celery, and green bell pepper to the pan. Sauté for 5 minutes or until softened and fragrant.
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
Add the diced tomatoes (with their juice), chicken stock, Cajun seasoning, smoked paprika, cayenne pepper, brown sugar, Worcestershire sauce, hot sauce, and bay leaves. Stir well to combine.
Bring the mixture to a simmer and let it cook for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
Taste the sauce and adjust seasoning with salt and black pepper as needed.
Add the shrimp to the pan and toss to coat them in the sauce. Cover and cook for 5–7 minutes, or until the shrimp turn pink and are cooked through. Stir occasionally to ensure even cooking.
Remove the bay leaves and discard them.
Sprinkle the dish with fresh parsley and serve with lemon wedges on the side.
Serve the shrimp hot and encourage guests to peel and enjoy with the spicy Creole sauce.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1868 mg | 622% | |
| Sodium | 5913 mg | 257% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 26.9 g | ||
| Protein | 239.9 g | 480% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 882 mg | 68% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4238 mg | 90% | |
*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.
