Shrimp Creole Over Rice
Dive into the bold, vibrant flavors of Louisiana with this Shrimp Creole Over Rice recipe, a classic Creole dish that combines tender shrimp with a rich, aromatic tomato-based sauce. Sautéed bell peppers, onions, and celery form the flavorful base, infused with garlic, Creole seasoning, paprika, and a touch of cayenne for optional heat. Simmered with diced tomatoes, tomato paste, and a hint of Worcestershire and hot sauce, this hearty, spiced sauce perfectly coats succulent shrimp for a satisfying meal. Served over fluffy white rice and garnished with fresh parsley and green onions, this dish is as visually stunning as it is delicious. Perfect for weeknight dinners or casual gatherings, this one-pot wonder will transport your taste buds straight to the heart of the South.
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Recipe Information
Ingredients
- 1 lb raw shrimp (peeled and deveined)
- 1 large yellow onion (diced)
- 1 large green bell pepper (diced)
- 2 stalks celery (diced)
- 4 cloves garlic (minced)
- 1 14.5 oz can canned diced tomatoes
- 2 tbsp tomato paste
- 1 cup vegetable or chicken broth
- 3 tbsp butter
- 1 tbsp olive oil
- 1.5 tbsp Creole seasoning
- 1 tsp paprika
- 0.5 tsp cayenne pepper (optional, for extra heat)
- 2 bay leaves
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups white rice (uncooked)
- 4 cups water (for rice, or per package instructions)
- 2 tbsp chopped parsley (for garnish)
- 2 tbsp sliced green onions (for garnish)
Instructions
Start by preparing the white rice. Combine 2 cups of uncooked rice with 4 cups of water (or follow package instructions) in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer until rice is tender, about 15-20 minutes. Set aside when done.
In a large skillet or Dutch oven, heat 3 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the diced onion, green bell pepper, and celery to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the canned diced tomatoes (with their juice), tomato paste, and vegetable or chicken broth to the skillet. Stir to combine.
Season the mixture with Creole seasoning, paprika, cayenne pepper (if using), bay leaves, Worcestershire sauce, hot sauce (if using), salt, and black pepper. Mix well and bring the pot to a simmer.
Reduce the heat to low, cover the skillet, and simmer the sauce for 20 minutes, allowing the flavors to meld together.
While the sauce simmers, prepare the shrimp. Pat them dry with paper towels and season lightly with a pinch of Creole seasoning.
After 20 minutes of simmering, add the shrimp to the skillet. Stir to coat the shrimp in the sauce and cook for 5-7 minutes, or until the shrimp turn pink and are cooked through.
Remove the bay leaves from the sauce and discard.
To serve, spoon the warm cooked rice onto plates and ladle the Shrimp Creole sauce over the top.
Garnish with chopped parsley and sliced green onions for a fresh finish. Serve immediately and enjoy!
Nutrition Facts
Calories |
2773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 7306 mg | 318% | |
| Total Carbohydrate | 387.8 g | 141% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 34.4 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 734 mg | 56% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3890 mg | 83% | |
*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.
