Description
A classic and flavorful Shrimp Creole recipe featuring tender shrimp simmered in a rich, spicy tomato sauce with bell peppers, celery, and Cajun seasonings. Perfectly paired with steaming rice for a comforting, Southern-inspired meal ready in just 45 minutes.
Ingredients
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 1 medium green bell pepper, seeds and membrane removed, finely chopped
- 2-3 stalks (ribs) celery, chopped (about the same amount as green bell pepper)
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley, plus sprigs for garnish
Spices and Seasonings
- 1 tablespoon Cajun/Creole seasoning (or to taste)
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- Tabasco sauce, to taste
- Salt and freshly ground black pepper, to taste
Liquids
- 1 can (15-ounce) tomato sauce
- 1 cup water (about half the can to rinse it out)
- 1 tablespoon Worcestershire sauce
Fats
- 2 tablespoons canola oil
- 2 tablespoons butter
Protein
- 1 1/2 pounds large shrimp (16-20 count), peeled and deveined, tail removed
Accompaniments
- Lemon wedges
- Cooked rice, for serving
Instructions
- Heat the fats and vegetables: In a skillet or sauté pan, heat 2 tablespoons canola oil and 2 tablespoons butter over medium-high heat. Add the finely chopped onion, green bell pepper, and celery to the pan and sauté.
- Cook the vegetables until soft: Reduce the heat to medium and cook the vegetables for about 10-12 minutes, stirring occasionally, until they are very soft but not browned or burnt.
- Add the seasonings and garlic: Stir in the minced garlic, 1 tablespoon Cajun/Creole seasoning, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper, and 1 bay leaf. Cook briefly to release the aroma of the spices.
- Add liquids and simmer: Pour in the 15-ounce can of tomato sauce, 1 cup of water (using about half the can to rinse), and 1 tablespoon Worcestershire sauce. Bring the mixture to a boil, then reduce heat to low.
- Simmer the sauce: Let the sauce simmer uncovered for 8-10 minutes, stirring occasionally, until it thickens slightly and flavors meld together.
- Cook the shrimp: Stir in the peeled and deveined shrimp, cooking for 1-2 minutes or until they turn firm and opaque. Flip the shrimp halfway through to ensure even cooking.
- Season to taste: Add Tabasco sauce, salt, and freshly ground black pepper to taste. Adjust seasoning as needed.
- Finish and serve: Remove the bay leaf. Sprinkle the dish with freshly chopped parsley and garnish with parsley sprigs. Serve immediately with hot cooked rice and lemon wedges on the side for squeezing.
Notes
- For a milder dish, reduce or omit the cayenne pepper and Tabasco sauce.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- You can substitute shrimp with other seafood like scallops or firm white fish if desired.
- Using fresh parsley adds a bright, fresh note to balance the spicy sauce.
- Serve over white rice or brown rice depending on dietary preference.
