Shrimp Creole
Dive into the bold and zesty flavors of the South with this classic Shrimp Creole recipe! Packed with succulent shrimp, a medley of aromatic vegetables like bell peppers, onions, and celery, and simmered in a rich tomato-based sauce infused with Cajun spices, this dish delivers the perfect balance of heat and savory satisfaction. A splash of Worcestershire sauce and a touch of hot sauce elevate the depth of flavor, while optional cayenne pepper allows you to customize the spice level. Served over fluffy white rice and finished with fresh parsley and green onions, Shrimp Creole is a comforting, one-pot meal that's perfect for weeknight dinners or entertaining guests. Ready in under an hour, this Louisiana-inspired dish is a true celebration of Creole cuisine.
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Recipe Information
Ingredients
- 1.5 pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (e.g., Tabasco)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 2 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 pieces green onions, sliced (for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion, bell pepper, and celery to the pan. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the crushed tomatoes, tomato paste, chicken broth, Worcestershire sauce, hot sauce, thyme, paprika, cayenne pepper (if using), bay leaves, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, reduce the heat to low, and let it cook uncovered for 25-30 minutes, stirring occasionally to prevent sticking.
Add the shrimp to the sauce and stir to coat. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaves from the sauce and discard.
Taste and adjust seasoning as needed with additional salt, pepper, or hot sauce.
Serve the Shrimp Creole hot over cooked white rice.
Garnish with fresh parsley and sliced green onions before serving.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 12.4 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1337 mg | 28% | |
*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.
