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Best Shrimp Creole Recipe

Best Shrimp Creole Recipe That'll Bring New Orleans Home

This Best Shrimp Creole Recipe is a quick and easy way to enjoy a taste of New Orleans, bringing bold flavors in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun, Creole, Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons canola oil substitute with ghee for richer flavor
  • 1 tablespoon butter can replace with olive oil for lighter option
  • 1 medium onion use yellow or white for best flavor
  • 1 medium green bell pepper substitute with red or yellow for sweeter taste
  • 1 cup celery chopped, similar quantity to bell pepper
  • 4 cloves garlic minced, fresh preferred
For the Seasoning
  • 2 teaspoons Cajun/Creole seasoning adjust to taste
  • 1 teaspoon dried thyme fresh thyme can substitute
  • ¼ teaspoon cayenne pepper adjust according to spice preference
  • 1 leaf bay leaf remove before serving
For the Sauce
  • 1 15 oz can tomato sauce canned for speed
  • 1 cup water or vegetable broth for added flavor
  • 2 teaspoons Worcestershire sauce soy sauce can be gluten-free substitute
For the Main Ingredient
  • 1 pound large shrimp (16-20 count) peeled, deveined, and tail removed
For Finishing Touches
  • to taste Tabasco sauce optional for milder flavor
  • to taste salt
  • to taste black pepper
  • ¼ cup fresh parsley for garnish, cilantro can substitute
  • 2 wedge lemon for tangy finish
  • 3 cups cooked rice jasmine or long-grain works best

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  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 to bubble.
  2. Add 1 finely chopped onion, 1 chopped green bell pepper, and 1 cup chopped celery to the skillet. Cook for 10-12 minutes until soft and translucent.
  3. Stir in 4 minced garlic cloves, 2 teaspoons of Cajun/Creole seasoning, 1 teaspoon of dried thyme, ¼ teaspoon cayenne pepper, and 1 bay leaf. Sauté for 1-2 minutes until fragrant.
  4. Pour in 1 (15 oz) can of tomato sauce, 1 cup of water, and 2 teaspoons of Worcestershire sauce. Bring to a boil.
  5. Lower the heat and let simmer uncovered for 8-10 minutes, until it thickens slightly.
  6. Gently add 1 pound of peeled and deveined shrimp, stirring into the sauce. Cook for 1-2 minutes until shrimp turn firm and opaque.
  7. Remove the bay leaf and season with salt, black pepper, and Tabasco sauce to taste.
  8. Serve over cooked rice, garnish with parsley and add lemon wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Use fresh shrimp for a sweeter taste, and adjust seasoning according to preference. Allow sauce to simmer for deeper flavors.

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