Description
Shrimp Creole is a vibrant, comforting dish that brings the bold, rich flavors of Louisiana straight to your table. This dish features juicy shrimp simmered in a fragrant tomato-based sauce, seasoned with paprika, thyme, and a touch of heat, creating a well-balanced and deeply satisfying meal. Served over fluffy rice, it’s both visually stunning and incredibly delicious.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, chopped
- 1 celery stalk, chopped
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/4 cup tomato sauce
- 1/2 cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce (adjust to taste)
- 1 bay leaf
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- Chopped parsley, for garnish
- Cooked rice, for serving
Instructions
In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion, bell pepper, and celery (the Holy Trinity of Creole cooking) and sauté until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant. Stir in the diced tomatoes, tomato sauce, chicken broth, Worcestershire sauce, hot sauce, bay leaf, paprika, thyme, salt, and pepper. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover, and let the sauce simmer for 20 minutes, allowing the flavors to meld.
Add the shrimp to the sauce and cook for 5-7 minutes, or until they turn pink and opaque. Be careful not to overcook them!
Remove the bay leaf and sprinkle with chopped parsley. Serve the Shrimp Creole over a bed of warm, fluffy rice, and enjoy!
Notes
- Adjust the spice level by adding more or less hot sauce.
- For extra richness, stir in a small knob of butter before serving.
- Use fresh shrimp if possible for the best texture and flavor.
- For a smokier taste, add a little cayenne pepper or smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole, Southern