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 1/4, 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.
Shrimp Creole
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 1/2 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 1/2 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 1/4, 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
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