Shrimp and Scallop Creole
Transport your taste buds straight to the bayou with this vibrant and flavor-packed Shrimp and Scallop Creole! This classic Louisiana seafood dish features tender shrimp and succulent scallops simmered in a fragrant tomato sauce infused with the holy trinity of Creole cooking—onion, bell pepper, and celery—along with garlic and bold Cajun spices like paprika, thyme, and cayenne pepper. The sauce is richly layered with the tang of crushed tomatoes, a hint of heat from hot sauce, and aromatic herbs, creating the perfect balance of flavors. Served over a fluffy bed of white rice and garnished with fresh parsley, this comforting one-pan recipe comes together in just about an hour, making it an ideal choice for weeknight dinners or special gatherings. Savor the authentic taste of New Orleans with this easy Shrimp and Scallop Creole—where Southern charm meets seafood perfection!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 1 pound sea scallops
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 28 ounces canned crushed tomatoes
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon hot sauce (e.g., Tabasco)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped)
- 4 cups cooked white rice (for serving)
Instructions
Rinse the shrimp and scallops under cold water and pat them dry with paper towels. Set aside.
Heat the olive oil and butter in a large skillet over medium heat until the butter melts and begins to bubble.
Add the diced onion, green bell pepper, and celery to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened and translucent.
Stir in the garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, chicken broth, and tomato paste to the skillet. Stir well to combine.
Season the mixture with hot sauce, paprika, oregano, thyme, cayenne pepper, bay leaves, salt, and black pepper. Bring the sauce to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld. Stir occasionally.
Gently add the scallops to the skillet and cook for 2 minutes. Add the shrimp and cook for an additional 3-4 minutes, or until both the shrimp and scallops are opaque and cooked through. Avoid overcooking to keep the seafood tender.
Remove the bay leaves from the sauce and discard them.
Sprinkle the chopped parsley on top before serving.
Serve the Shrimp and Scallop Creole hot over a bed of cooked white rice.
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1103 mg | 368% | |
| Sodium | 8024 mg | 349% | |
| Total Carbohydrate | 372.4 g | 135% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 46.7 g | ||
| Protein | 246.5 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 6985 mg | 149% | |
*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.
