Description
Shrimp Creole brings zesty Cajun magic straight from New Orleans to your dinner table. Spicy tomato sauce and plump shrimp dance together in this hearty Southern classic that’ll warm your heart and tantalize your taste buds.
Ingredients
Scale
Main Protein:
- 1 lb large shrimp, peeled and deveined
Vegetables and Aromatics:
- 1 medium onion, finely chopped
- 1 green bell pepper, chopped
- 1 celery stalk, chopped
- 3 garlic cloves, minced
Liquid and Seasoning Components:
- 1 tablespoon olive oil
- 1 (14.5 oz) can diced tomatoes, undrained
- ¼ cup tomato sauce
- ½ cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 bay leaf
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Salt and pepper
- Chopped parsley
- Cooked rice
Instructions
- Grab a large skillet and heat 1 tablespoon olive oil over medium heat for 2 minutes until shimmering.
- Toss in 1 chopped onion, 1 chopped green bell pepper, and 1 chopped celery stalk. Sauté for 5 minutes until vegetables soften and become translucent.
- Add 3 minced garlic cloves and cook for exactly 1 minute, stirring constantly to prevent burning.
- Pour in 1 can diced tomatoes with liquid, ¼ cup tomato sauce, and ½ cup chicken broth. Stir thoroughly.
- Mix in 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce, 1 bay leaf, 1 teaspoon paprika, and ½ teaspoon dried thyme.
- Season the sauce with salt and pepper to your taste preference.
- Bring the mixture to a gentle simmer at 190°F for 20 minutes, keeping the lid slightly ajar.
- Drop 1 pound peeled and deveined shrimp into the simmering sauce, spreading them evenly.
- Cook shrimp for 5-6 minutes at 200°F until they turn completely pink and curl slightly.
- Remove bay leaf and sprinkle with fresh chopped parsley.
- Serve immediately over steamed rice, ladling sauce generously over the shrimp.
Notes
- Fresh shrimp cooks quickly, so watch carefully to prevent rubbery texture and remove from heat as soon as they turn pink.
- For a spicier version, add extra hot sauce or include a chopped jalapeño with the vegetables during sautéing.
- Make this dish gluten-free by ensuring your Worcestershire sauce and chicken broth are certified gluten-free.
- If seafood allergies are a concern, swap shrimp for chicken or andouille sausage for an equally delicious alternative.
- Prep Time: 6 minutes
- Cook Time: 32-34 minutes
- Category: Shrimp
- Method: Simmering
- Cuisine: Creole
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 175 mg