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Shrimp Creole Recipe

Savory Shrimp Creole Recipe for a Quick Taste of New Orleans

This Shrimp Creole recipe captures the essence of New Orleans, blending shrimp and a tomato-based sauce for a quick, delicious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Creole, Seafood, Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Canola Oil Substitution: Use ghee for a richer flavor.
  • 1 tbsp Butter Can substitute with olive oil for a dairy-free option.
  • 1 medium Onion No substitutions needed.
  • 1 medium Green Bell Pepper Can use red or yellow bell pepper for a sweeter taste.
  • 2-3 stalks Celery Substitution: Leeks can be used for a milder flavor.
  • 4 cloves Garlic (minced) No substitutions needed.
For the Seasoning
  • 1 tbsp Cajun/Creole Seasoning Substitution: Homemade seasoning can be used if preferred.
  • 1 tsp Dried Thyme Fresh thyme can be used if available.
  • 1/2 tsp Cayenne Pepper Adjust or omit based on spice tolerance.
  • 1 Bay Leaf Remove before serving; no substitutions needed.
For the Sauce
  • 1 can (15 oz) Tomato Sauce Substitution: Fresh crushed tomatoes can be used.
  • 1 cup Water Use chicken broth for added flavor.
  • 1 tbsp Worcestershire Sauce Soy sauce can be used for a gluten-free option.
For the Main Dish
  • 1.5 lbs Large Shrimp (peeled and deveined) Use chicken or tofu for a non-seafood alternative.
  • Tabasco Sauce For added heat, to taste.
  • Salt and Black Pepper Use kosher salt for a purer flavor.
For the Garnish
  • 2 tbsp Fresh Parsley (chopped) Can replace with cilantro.
  • Lemon Wedges No substitutions needed.
  • Cooked Rice Quinoa can be used for a gluten-free option.

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 shimmering.
  2. Add 1 medium chopped onion, 1 medium green bell pepper chopped, and 2-3 stalks of chopped celery to the skillet. Sauté these vegetables for about 10-12 minutes until they soften and begin to caramelize.
  3. Stir in 4 minced garlic cloves, 1 tablespoon of Cajun/Creole seasoning, 1 teaspoon dried thyme, ½ teaspoon cayenne pepper, and 1 bay leaf. Sauté for approximately 1-2 minutes until fragrant.
  4. Incorporate 1 can (15 oz) of tomato sauce, 1 cup of water, and 1 tablespoon of Worcestershire sauce. Stir to combine all ingredients and bring to a gentle boil.
  5. Reduce heat to low and simmer uncovered for about 8-10 minutes, stirring occasionally.
  6. Stir in 1.5 lbs of large shrimp, cooking for 1-2 minutes until shrimp are pink and firm.
  7. Season with Tabasco sauce, salt, and black pepper to taste, then remove the bay leaf.
  8. Serve immediately over a bed of cooked rice, garnished with 2 tablespoons of chopped fresh parsley and lemon wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 70mgIron: 2mg

Notes

Start the rice when you begin cooking the sauce to save time. Use fresh shrimp for the best flavor.

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