The Best Shrimp Creole Recipe

The Best Shrimp Creole Recipe

Make ahead: Prepare the sauce up to the point of adding the shrimp. Cool completely and refrigerate. When ready to serve, bring the sauce to a simmer, add the shrimp, and cook through. Freezer: Leftovers can be frozen; thaw in the refrigerator and reheat gently over low heat. You can also freeze the sauce (without shrimp) 1–2 months; thaw, bring to a simmer, then add shrimp. Cook aromatics slowly: Keep heat moderate and cook the onion, bell pepper, and celery until very soft (10–12 minutes) without burning. Thicken before shrimp: Simmer the sauce 8–10 minutes to reduce and thicken before adding shrimp. Don’t overcook shrimp: They cook quickly—about 1–2 minutes—until just firm and opaque. Flip halfway for even cooking. Season to taste: Adjust Cajun/Creole seasoning and Tabasco for heat; add salt and pepper to taste. Serving: Serve immediately with hot cooked rice and lemon wedges; sprinkle with chopped fresh parsley. Gluten-free note: Ensure your Worcestershire and Cajun/Creole seasoning are labeled gluten-free if needed.

Time: Prep: 20 mins, Cook: 25 mins, Total: 45 mins

Servings: 4

Ingredients

  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, seeds and membrane removed, finely chopped
  • 2 to 3 ribs celery, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon Cajun/Creole seasoning, or to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 (15 oz) can tomato sauce
  • 1 cup water (about half the can to rinse it out)
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 pounds large shrimp (16–20 count), peeled and deveined, tails removed
  • Tabasco sauce, to taste
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, plus sprigs for garnish
  • Lemon wedges
  • Cooked rice, for serving

Instructions

  1. Heat the canola oil and butter over medium-high heat in a skillet or sauté pan. Add the onion, green bell pepper, and celery.
  2. Reduce heat to medium and cook 10–12 minutes, or until the vegetables are very soft, adjusting heat as needed so they don’t burn.
  3. Add the garlic, Cajun/Creole seasoning, thyme, cayenne pepper, and bay leaf; stir briefly.
  4. Add the tomato sauce, water, and Worcestershire sauce; stir to combine.
  5. Bring to a boil, then reduce heat to low and simmer uncovered 8–10 minutes, or until the sauce thickens.
  6. Stir in the shrimp and cook 1–2 minutes, or until just firm, flipping halfway so they cook evenly.
  7. Add hot sauce, salt, and black pepper to taste.
  8. Remove the bay leaf, sprinkle with parsley, and serve immediately with hot cooked rice and lemon wedges.

Original recipe source