Real Shrimp Creole
Dive into a taste of Louisiana with this authentic and flavor-packed Real Shrimp Creole recipe! Succulent shrimp are simmered to perfection in a rich, spicy Creole sauce made from a vibrant blend of diced tomatoes, smoked paprika, cayenne pepper, and aromatic holy trinity vegetables: onion, green bell pepper, and celery. A touch of Worcestershire, hot sauce, and thyme brings depth and zest to every bite, while the sauce thickens into an irresistible base perfect for spooning over fluffy white rice. This easy-to-follow recipe comes together in under an hour, making it an ideal choice for a crowd-pleasing dinner. Finish it off with a sprinkle of fresh parsley and green onions for a pop of color and freshness. Real Shrimp Creole is a hearty, satisfying dish that brings the bold flavors of the South straight to your kitchen!
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Recipe Information
Ingredients
- 1.5 pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 1.5 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce (such as Tabasco)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 leaf bay leaf
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice, for serving
- 2 tablespoons chopped fresh parsley, for garnish
- 2 tablespoons thinly sliced green onions, 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. Cook, stirring frequently, for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the canned diced tomatoes (with their juice), tomato paste, and chicken stock to the skillet. Stir well to combine.
Mix in the Worcestershire sauce, hot sauce, dried thyme, smoked paprika, cayenne pepper, bay leaf, kosher salt, and black pepper.
Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for 25-30 minutes, stirring occasionally, until the sauce thickens slightly.
Add the shrimp to the skillet, stirring to coat them in the sauce. Simmer for 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaf and adjust seasoning with additional salt, pepper, or hot sauce, if desired.
Serve the Shrimp Creole hot over cooked white rice.
Garnish with chopped parsley and green onions before serving.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1315 mg | 438% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 291.0 g | 106% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 28.9 g | ||
| Protein | 208.0 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 847 mg | 65% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4104 mg | 87% | |
*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.
