Shrimp Creole Orleans
Dive into the vibrant flavors of the South with this irresistible Shrimp Creole Orleans recipe, a true celebration of Louisiana cuisine! Succulent, tender shrimp are simmered in a zesty tomato-based sauce, infused with the holy trinity of Creole cooking—onions, bell peppers, and celery—and a harmonious blend of spices like paprika, cayenne, and thyme. A touch of hot sauce and Worcestershire sauce adds a tantalizing depth of flavor, while fresh garlic and herbs bring brightness to every bite. Served over fluffy steamed rice and garnished with parsley and green onions, this hearty dish is perfect for a cozy family dinner or an impressive gathering. Ready in under an hour, Shrimp Creole Orleans is a one-pan wonder that you'll want to make again and again!
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 14-ounce can canned diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 cup chicken or seafood stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (such as Tabasco)
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon thyme, dried
- 0.25 teaspoon cayenne pepper
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
- 2 green onions, sliced (for garnish)
- 4 cups steamed white rice
Instructions
Heat a large skillet or Dutch oven over medium heat and add the butter and olive oil.
Once the butter has melted, add the chopped onion, bell pepper, and celery. Cook for 5-7 minutes or until softened.
Add the minced garlic and sauté for an additional 1 minute, until fragrant.
Stir in the diced tomatoes (with juices), tomato paste, chicken or seafood stock, Worcestershire sauce, hot sauce, bay leaves, paprika, thyme, cayenne pepper, sugar, salt, and black pepper.
Reduce the heat to low, and let the mixture simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens.
Add the shrimp to the skillet and cook for 5-7 minutes, until the shrimp are pink, opaque, and cooked through.
Discard the bay leaves and taste the dish, adjusting seasoning if needed.
Serve the Shrimp Creole hot over steamed white rice. Garnish with chopped parsley and sliced green onions.
Enjoy your flavorful Shrimp Creole Orleans!
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3798 mg | 165% | |
| Total Carbohydrate | 242.6 g | 88% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 34.1 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2474 mg | 53% | |
*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.
