The Best Shrimp Creole

Shrimp Creole Recipe

Shrimp Creole is a classic seafood dish from New Orleans with origins as far back as the 1700’s. The thick stew has an abundance of gulf shrimp, tomatoes, the “holy trinity” of onion, celery, and bell pepper and is usually served over white rice.

Is Shrimp Creole Creole or Cajun?

Does it have tomatoes? That will be your first clue. Traditionally Creole cooking utilizes tomatoes whereas Cajun food does not. Creole is usually found in larger cities and towns where access to tinned tomatoes is easier but in the southern Louisiana swamps and back country you’ll most likely find Cajun cuisine.

How do you make Shrimp Creole?

In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until soft, 5 minutes. Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more. Add chicken broth and bay leaf and bring to a boil. Lower to a simmer and cook until reduced by about ¼, 6 to 8 minutes.

Add tomatoes and cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more. Season again with salt and pepper if needed, then turn off heat and stir in lemon juice.

In a separate large skillet, heat oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper, then add prepared sauce to shrimp. Garnish with green onions and serve with rice.

Recipe

Rice Dishes,Shrimp Dishes,Spicy Foods,Tomato Dishes,Seafood Dishes,Creole Cuisine,Louisiana Dishes,Southern American Dishes,Holy Trinity

Shrimp Creole

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Prep Time 20

Cook Time 30

Course Main Course

Cuisine Creole, Louisana Creole, Southen

Servings

Calories 144 kcal

Ingredients

3 tbsp. butter
1 small onion chopped
1 green bell pepper chopped
2 ribs celery sliced
Kosher salt
Freshly ground black pepper
4 cloves garlic minced
1 tbsp. paprika
2 tsp. dried thyme
2 tsp. dried oregano
1 tsp. cayenne Or more if desired
1 ½ cups chicken broth
2 bay leaves
15 oz tomatoes crushed
2 green onions thinly sliced, plus more for garnish
2 tsp. Worcestershire sauce
Juice of ½ lemon
1 tbsp. vegetable oil
1 lb. shrimp peeled and deveined
Cooked white rice for serving

Instructions

In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until soft, 5 minutes. Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more. Add chicken broth and bay leaf and bring to a boil. Lower to a simmer and cook until reduced by about ¼, 6 to 8 minutes.
Add tomatoes and cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more. Season again with salt and pepper if needed, then turn off heat and stir in lemon juice.
In a separate large skillet, heat oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper, then add prepared sauce to shrimp. Garnish with green onions and serve with rice.

Notes

While the holy trinity of onion, celery, and bell pepper is the norm it’s not a hard and fast rule. Want to add carrots? Go ahead. Have some leftover corn? Toss that in too.

This is really good the next day. If the sauce thickens too much, add a little stock to thin it to the desired consistency.

Nutrition

Calories: 144kcalCarbohydrates: 9gProtein: 17gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 191mgSodium: 844mgPotassium: 449mgFiber: 3gSugar: 4gVitamin A: 1262IUVitamin C: 41mgCalcium: 181mgIron: 4mg

Keyword celery, Creole, Onions, Peppers, Rice, Shrimp

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The Best Shrimp Creole