The Best Shrimp Creole Recipe

This shrimp creole is a simple, spicy tomato stew with shrimp that cooks fast and fills the kitchen with good smell.

introduction

This recipe uses everyday ingredients and gives a bright, tangy sauce with tender shrimp. It is quick to make for a weeknight or easy enough for guests. Pair it with a crusty bread or try other kitchen treats like best sourdough discard recipes for a nice side.

why make this recipe

• It comes together fast and uses simple pantry items.
• The sauce is rich and full of Cajun flavor.
• Shrimp cook fast, so you get a hot meal in about 30 minutes.
• It feeds a small family and works well for leftovers.

how to make The Best Shrimp Creole Recipe

Cook soft vegetables first, then build a thick tomato sauce. Add spices and simmer to bring out the flavor. Stir in shrimp last so they stay tender and cook just until firm. Serve over hot rice and squeeze lemon on top.

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 (ribs) celery (chopped (you want about the same amount as green bell pepper))
• 4 cloves garlic (minced)
• 1 tablespoon Cajun/Creole seasoning (or 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 to rinse it out)
• 1 tablespoon Worcestershire sauce
• 1 1/2 pounds large shrimp (16-20 count, peeled and deveined, tail removed)
• Tabasco sauce (to taste)
• Salt and freshly ground black pepper (to taste)
• 2 tablespoons chopped fresh parsley plus sprigs for garnish
• Lemon wedges
• Cooked rice (for serving)

Directions :

1. Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.
2. Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don’t burn.
3. Add the garlic, Cajun/Creole seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.
4. Add the tomato sauce, water and Worcestershire.
5. Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
6. Stir in the shrimp and cook 1-2 minutes or until just firm, flipping halfway through so they cook evenly.
7. Add hot sauce, salt and black pepper to taste.
8. Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.

how to serve The Best Shrimp Creole Recipe

Serve hot over plain white rice or brown rice. Add lemon wedges for bright taste. Garnish with parsley sprigs. Offer hot sauce at the table for people who want more heat.

how to store The Best Shrimp Creole Recipe

Cool the dish to room temperature, then put it in an airtight container. Keep in the refrigerator for up to 2 days. Reheat gently on the stove over low heat so the shrimp do not overcook. You can freeze the sauce (without rice) up to 2 months; thaw in the fridge and add fresh shrimp when reheating.

tips to make The Best Shrimp Creole Recipe

• Use large shrimp for the best texture and quick cooking.
• Don’t overcook the shrimp; they turn rubbery fast.
• Let the vegetables get very soft to build flavor.
• Taste and adjust Cajun seasoning and hot sauce at the end.
• If sauce is too thick, add a little water. If too thin, simmer a bit longer.

variation (if any)

• Add sliced andouille sausage for a meatier stew.
• Stir in sliced okra for a traditional Creole touch.
• Use canned diced tomatoes instead of tomato sauce for a chunkier sauce.
• Make it milder by cutting cayenne and hot sauce in half.

FAQs

Q: Can I use frozen shrimp?
A: Yes. Thaw them fully, pat dry, and drain well before adding to the sauce.

Q: Can I make this less spicy?
A: Yes. Reduce cayenne and hot sauce, and use less Cajun seasoning.

Q: Can I cook this ahead?
A: You can make the sauce a day ahead and store it in the fridge. Add fresh shrimp and finish cooking just before serving.

Q: What rice goes best with this dish?
A: Plain white rice or jasmine rice works well and lets the sauce shine.

Q: Can I double the recipe?
A: Yes. Use a larger pan and adjust seasoning to taste as you cook.

Best Shrimp Creole

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun
• Diet: Seafood

Print Recipe

Pin Recipe

---

Description

A simple, spicy tomato stew with shrimp that cooks fast and fills the kitchen with good smells.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 medium onion (finely chopped)
• 1 medium green bell pepper (finely chopped)
• 2–3 stalks celery (chopped)
• 4 cloves garlic (minced)
• 1 tablespoon Cajun/Creole seasoning (or to taste)
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• 1 can (15-ounce) tomato sauce
• 1 cup water
• 1 tablespoon Worcestershire sauce
• 1 1/2 pounds large shrimp (peeled and deveined)
• Tabasco sauce (to taste)
• Salt and freshly ground black pepper (to taste)
• 2 tablespoons chopped fresh parsley
• Lemon wedges
• Cooked rice (for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oil and butter over medium-high heat in a skillet or sauté pan.
2. Add the onion, pepper, and celery.
3. Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft.
4. Add the garlic, Cajun/Creole seasoning, thyme, cayenne pepper, and bay leaf. Stir briefly.
5. Add the tomato sauce, water, and Worcestershire.
6. Bring to a boil. Reduce heat to low and simmer uncovered for 8-10 minutes or until sauce thickens.
7. Stir in the shrimp and cook for 1-2 minutes or until just firm, flipping halfway through.
8. Add hot sauce, salt, and black pepper to taste.
9. Remove bay leaf, sprinkle with parsley, and serve immediately with hot, cooked rice and lemon wedges.

---

Notes

Let vegetables get very soft to build flavor. Adjust seasoning as desired.

---

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 190mg