Shrimp Creole
A flavorful Louisiana-style dish featuring shrimp simmered in a rich tomato-based sauce with the holy trinity of Creole cooking—onions, bell peppers, and celery—served over rice for a hearty, spicy meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 tbsp Creole seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/8 tsp cayenne pepper
- 1 tbsp tomato paste
- 1 14 oz can crushed tomatoes
- 1 cup chicken or seafood broth
- to taste salt and pepper
- 2 tbsp fresh parsley, chopped
- 2 stalks green onions, sliced
- 1 cup cooked white rice
Instructions
- Pat shrimp dry and season lightly with salt, pepper, and a pinch of Creole seasoning. Set aside.
- In a large skillet or Dutch oven, melt butter with oil over medium heat. Add onion, bell pepper, and celery and sauté until softened, about 5–6 minutes.
- Add garlic, Creole seasoning, smoked paprika, dried thyme, and cayenne pepper. Cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, broth, and bay leaves. Bring to a simmer and let cook for 10 minutes to develop flavors.
- Add shrimp to the sauce, stirring gently. Simmer until shrimp are pink and opaque, about 3–4 minutes. Discard bay leaves.
- Adjust seasoning with salt, pepper, or more Creole seasoning as desired.
- Stir in chopped parsley and green onions just before serving.
- Serve hot over a bed of cooked white rice. Garnish with extra parsley or green onions.
Nutrition
Serving: 1peopleCalories: 280kcalCarbohydrates: 18gProtein: 28gFat: 11gSaturated Fat: 4gSodium: 720mgFiber: 3gSugar: 6g
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