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The Best Shrimp Creole Recipe

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★★★★★

4.7 from 74 reviews

This vibrant Shrimp Creole recipe features succulent shrimp simmered in a rich, flavorful tomato-based sauce infused with classic Cajun and Creole seasonings. Perfectly balanced with bell peppers, celery, and aromatic spices, this dish is traditionally served over steaming white rice and garnished with fresh parsley and lemon wedges for a bright finish.

Ingredients

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Shrimp Creole 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 stalks celery, chopped (approximately equal amount as bell pepper)
  • 4 cloves garlic, minced
  • 1 tablespoon Cajun or Creole seasoning (adjust to taste)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 can (15-ounce) tomato sauce
  • 1 cup water (about half the can, used to rinse out the tomato sauce can)
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 pounds large shrimp (16–20 count), peeled, deveined, tails removed
  • Tabasco sauce to taste
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, plus sprigs for garnish
  • Lemon wedges, for serving
  • Cooked white rice, for serving

Instructions

  1. Heat the oil and butter: Over medium-high heat, warm 2 tablespoons each of canola oil and butter in a skillet or sauté pan until melted and hot.
  2. Sauté the vegetables: Add the finely chopped onion, green bell pepper, and celery. Reduce heat to medium and cook for 10-12 minutes, stirring occasionally, until the vegetables are very soft and starting to caramelize but not burnt. Adjust heat as needed.
  3. Add spices and garlic: Stir in the minced garlic, Cajun or Creole seasoning, dried thyme, cayenne pepper, and bay leaf. Cook briefly until fragrant, about 1 minute.
  4. Add liquids: Pour in the 15-ounce tomato sauce, 1 cup of water (used also to rinse the tomato sauce can), and 1 tablespoon Worcestershire sauce. Stir to combine all ingredients well.
  5. Simmer the sauce: Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer uncovered for 8-10 minutes until the sauce thickens and flavors meld beautifully.
  6. Cook the shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 1-2 minutes, flipping the shrimp halfway through to ensure even cooking. Shrimp should turn opaque and be just firm to the touch.
  7. Season and finish: Remove the pan from heat. Adjust seasoning by adding Tabasco sauce, salt, and fresh black pepper to taste. Remove and discard the bay leaf.
  8. Garnish and serve: Sprinkle chopped fresh parsley over the dish and garnish with parsley sprigs. Serve immediately with hot cooked white rice and lemon wedges on the side for squeezing over individual portions.

Notes

  • Use fresh shrimp for best flavor, but frozen shrimp can be used if thawed properly.
  • Adjust cayenne and Tabasco sauce to fit your preferred spice level.
  • For a thicker sauce, simmer longer or reduce the added water.
  • If you prefer, serve over brown rice or cauliflower rice for a healthier option.
  • Leftovers store well refrigerated for up to 2 days; reheat gently to avoid overcooking shrimp.

Keywords: Shrimp Creole, Cajun shrimp, Creole recipe, Louisiana shrimp, spicy shrimp sauce, shrimp over rice

Find it online: https://www.sanacooks.com/the-best-shrimp-creole-recipe/