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The Best Shrimp Creole Recipe

The Best Shrimp Creole Recipe for a Flavor-Packed Feast

Experience the rich flavors of New Orleans with the Best Shrimp Creole Recipe, a quick dish that impresses the palate.
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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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Canola Oil Substitute with ghee for a richer flavor
  • 2 tablespoons Butter Use ghee as a non-dairy alternative
  • 1 medium Onion, finely chopped Imparts sweetness and depth
  • 1 medium Green Bell Pepper, finely chopped Contributes vibrant color
  • 2-3 stalks Celery, chopped A vital part of the 'Holy Trinity'
  • 4 cloves Garlic, minced Enhances aroma and flavor
For the Seasoning
  • 1 tablespoon Cajun/Creole Seasoning Adjust to taste
  • 1 teaspoon Dried Thyme Adds warm, earthy notes
  • 0.5 teaspoon Cayenne Pepper Tweak based on your liking
  • 1 Bay Leaf Imparts aromatic flavor
For the Sauce
  • 1 can Tomato Sauce, 15-ounce Forms the rich base
  • 1 cup Water To rinse the tomato sauce can
  • 1 tablespoon Worcestershire Sauce Adds complex umami richness
For the Star Ingredient
  • 1.5 pounds Large Shrimp, peeled and deveined The main protein
Finishing Touches
  • Tabasco Sauce To taste
  • Salt and Freshly Ground Black Pepper Essential for seasoning
  • 2 tablespoons Fresh Parsley, chopped For garnish
  • Lemon Wedges To serve on the side
  • Cooked Rice Traditional base for the dish

Equipment

  • Skillet

Method
 

Cooking Instructions
  1. Heat a large skillet over medium-high heat and add canola oil and butter. Melt and shimmer for about 1 minute.
  2. Add the chopped onion, green bell pepper, and chopped celery to the skillet. Sauté for 10-12 minutes until softened and aromatic.
  3. Stir in minced garlic, Cajun seasoning, dried thyme, cayenne pepper, and bay leaf into the vegetables. Cook for 1-2 minutes.
  4. Pour in the tomato sauce and water, add Worcestershire sauce, stir to combine and bring to a boil. Reduce heat and simmer for 8-10 minutes.
  5. Add the large shrimp to the skillet, stir gently and cook for 1-2 minutes until shrimp are pink and firm.
  6. Season with Tabasco sauce, salt, and pepper. Remove bay leaf and sprinkle with chopped parsley.
  7. Serve the Shrimp Creole over cooked rice with lemon wedges on the side.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 300mgSodium: 1000mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Consider refrigerating the sauce for a few hours for enhanced depth before adding shrimp.

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