Shrimp Creole
Shrimp Creole is a classic Louisiana dish featuring tender shrimp simmered in a rich, spicy tomato sauce with the “holy trinity” of onion, bell pepper, and celery. Served over rice, it’s a comforting, flavorful meal that brings a taste of New Orleans to your table.
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 –3 celery stalks chopped (about equal to bell pepper)
- 4 cloves garlic minced
- 1 tablespoon Cajun or Creole seasoning or to taste
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- 1 bay leaf
- 1 15-ounce can tomato sauce
- 1 cup chicken stock
- 1 tablespoon Worcestershire sauce
- 1½ pounds large shrimp 16–20 count, peeled, deveined, tails removed
- Hot sauce such as Tabasco, to taste
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley plus extra for garnish
- Lemon wedges for serving
- Cooked rice for serving
Instructions
- Heat canola oil and butter in a large skillet over medium-high heat. Add onion, bell pepper, and celery. Reduce heat to medium and cook for 10–12 minutes, stirring occasionally, until very soft.
- Stir in garlic, Cajun or Creole seasoning, thyme, cayenne, and bay leaf. Cook for about 30 seconds until fragrant.
- Add tomato sauce, chicken stock, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer uncovered for 8–10 minutes until slightly thickened.
- Add shrimp and cook for 1–2 minutes, flipping once, until pink and firm. Do not overcook.
- Remove bay leaf. Season with hot sauce, salt, and black pepper. Stir in parsley and serve over hot cooked rice with lemon wedges.
Nutrition
Calories: 288kcal | Carbohydrates: 11g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 231mg | Sodium: 1170mg | Potassium: 495mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1665IU | Vitamin C: 29mg | Calcium: 132mg | Iron: 2mg