Description
Enjoy a taste of the Big Easy with this authentic and easy-to-make Shrimp Creole recipe. Featuring tender shrimp simmered in a flavorful tomato-based sauce seasoned with Cajun spices, fresh vegetables, and a hint of heat, this dish captures the essence of New Orleans cooking without the need for a roux. Ready in 45 minutes, it’s a perfect weeknight dinner served over steamed rice with a squeeze of lemon.
Ingredients
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 1 medium green bell pepper, seeds and membrane removed, finely chopped
- 2-3 stalks celery, chopped (about the same amount as green bell pepper)
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley plus sprigs for garnish
Proteins
- 1 1/2 pounds large shrimp (16-20 count), peeled and deveined, tails removed
Liquids and Sauces
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 can (15-ounce) tomato sauce
- 1 cup water (about half the can to rinse it out)
- 1 tablespoon Worcestershire sauce
- Tabasco sauce, to taste
Spices and Seasonings
- 1 tablespoon Cajun/Creole seasoning, or to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Serving
- Lemon wedges
- Cooked rice, for serving
Instructions
- Sauté vegetables: Heat 2 tablespoons canola oil and 2 tablespoons butter over medium-high heat in a skillet or sauté pan. Add the finely chopped onion, green bell pepper, and celery. Reduce heat to medium and cook for 10-12 minutes, stirring occasionally, until the vegetables are very soft. Adjust the heat as needed to prevent burning.
- Add aromatics and spices: 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 flavors, about 1 minute.
- Add liquids and simmer: Pour in the 15-ounce can of tomato sauce, 1 cup water (using half the can to rinse), and 1 tablespoon Worcestershire sauce. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 8-10 minutes, or until the sauce thickens slightly.
- Cook the shrimp: Add the peeled and deveined shrimp to the sauce. Cook for 1-2 minutes, flipping once halfway through, until the shrimp are just firm and opaque.
- Season and finish: Remove the bay leaf. Adjust seasoning with Tabasco sauce, salt, and freshly ground black pepper to taste. Sprinkle with chopped fresh parsley.
- Serve: Serve the shrimp creole immediately over hot cooked rice with lemon wedges on the side for squeezing over the dish.
Notes
- You can adjust the amount of cayenne pepper and Tabasco sauce to your preferred level of spiciness.
- Using peeled and deveined shrimp with tails removed makes the dish easier to eat.
- Serve with crusty French bread for a complete New Orleans meal experience.
- Ensure vegetables are cooked slowly to develop depth of flavor without burning.
- This recipe does not use a traditional roux, making it lighter and quicker to prepare.
