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Shrimp Creole Recipe

Savory Shrimp Creole Recipe - A Quick Taste of New Orleans

This Shrimp Creole recipe showcases the vibrant flavors of New Orleans with succulent shrimp in a savory, tomato-rich sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Creole, Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Canola Oil or olive oil for different flavor
  • 1 tablespoon Butter substitute with more oil for dairy-free
  • 1 medium Onion yellow or white onion works well
  • 1 medium Green Bell Pepper or any color bell pepper
  • 1 stalk Celery fennel can be a tasty alternative
  • 2 cloves Garlic minced
  • 1 tablespoon Cajun/Creole Seasoning store-bought or homemade blends
  • 1 teaspoon Dried Thyme or fresh thyme as a substitute
  • 0.5 teaspoon Cayenne Pepper adjust to taste
  • 1 leaf Bay Leaf remove before serving
  • 1 can Tomato Sauce or crushed tomatoes for texture
  • 1 cup Water or vegetable broth for better flavor
  • 1 tablespoon Worcestershire Sauce or soy sauce as alternative
For the Shrimp
  • 1 pound Large Shrimp (16-20 count) or chicken/plant-based options
  • to taste Tabasco Sauce for personal heat
  • to taste Salt add to taste
  • to taste Black Pepper add to taste
For Serving
  • to taste Chopped Fresh Parsley for garnish
  • to taste Lemon Wedges or lime as alternative
  • 4 cups Cooked Rice or quinoa/cauliflower rice for gluten-free option

Equipment

  • Large skillet

Method
 

Cooking Steps
  1. In a large skillet, heat 2 tablespoons of canola oil and 1 tablespoon of butter over medium-high heat until the butter melts and starts bubbling.
  2. Add 1 chopped onion, 1 chopped green bell pepper, and 1 chopped celery stalk to the skillet. Stir frequently, cooking for 10-12 minutes until the vegetables soften and become fragrant.
  3. Stir in 2 minced garlic cloves, 1 tablespoon of Cajun seasoning, 1 teaspoon of dried thyme, ½ teaspoon of cayenne pepper, and 1 bay leaf, cooking for an additional 1-2 minutes.
  4. Pour in 1 can of tomato sauce, 1 cup of water, and 1 tablespoon of Worcestershire sauce. Bring to a boil, then reduce heat to a simmer and let cook for 8-10 minutes.
  5. Add 1 pound of large shrimp, gently stirring to coat in the sauce, cooking for 1-2 minutes until they turn opaque and firm.
  6. Taste and adjust seasoning with a few dashes of Tabasco sauce, salt, and black pepper; remove the bay leaf before serving.
  7. Spoon the Shrimp Creole over a bed of cooked rice, sprinkle with chopped fresh parsley, and serve with lemon wedges on the side.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 44gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Leftovers can be refrigerated for up to 3 days; when reheating, add a splash of water to maintain sauce consistency.

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