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Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
50 mins
Cal/Serv:
249
When we’re craving a flavor-packed dish that isn’t shy when it comes to heat, we turn to shrimp Creole. Filled with aromatic vegetables and tender shrimp, this spicy Creole recipe is one we come back to again and again when we’re looking for an extra-special weeknight dinner ready in under an hour. Spoon this dish over a heaping bowl of rice and be transported to Mardi Gras in the French Quarter after just one bite. Here’s everything you need to know:
What’s the difference between shrimp étouffée and shrimp Creole?
Both dishes have their fair share of similarities, including starting with the holy trinity of Southern vegetables: onion, green bell pepper, and celery. Unlike creamy shrimp étouffée, shrimp Creole has more of a tomato-based sauce. Also, because of the addition of cayenne, shrimp Creole packs a bit more of a punch when it comes to the heat.
All about the shrimp:
We prefer tails-off shrimp, peeled and deveined in this recipe for an easier eating experience:
How to make the best shrimp Creole (& variations):
— Not a spice fan? Fair warning: this dish has quite a kick! If you’re not a fan of spice, reduce the cayenne to ¼ or ½ teaspoon.
— Homemade seasoning. If you have store bought or homemade Creole seasoning, feel free to use it here.
— Keep it pescatarian. Swap out the chicken broth for seafood or vegetable broth for a fully pescatarian meal.
Serving shrimp Creole:
We love to serve this dish on top of cooked white rice, but if you’re looking for side ideas, you can’t go wrong with air fryer okra, hush puppies, or cornbread.
Storage and make-ahead:
This dish almost gets better as time goes on in our opinion. The flavors deepen, making this a great dish to make at the beginning of the week and devour as an easy weeknight dinner throughout the week. Stored in an airtight container in the fridge, shrimp Creole will last for around 4 days.
Made this? Let us know how it went in the comment section below!
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Ingredients
- 3 Tbsp.
butter
- 1
small onion, chopped
- 1
green bell pepper, chopped
- 2
ribs celery, chopped
Kosher salt
Freshly ground black pepper
- 4
cloves garlic, minced
- 1 Tbsp.
paprika
- 2 tsp.
dried thyme
- 2 tsp.
dried oregano
- 1 tsp.
ground cayenne
- 1 1/2 cups
low-sodium chicken broth
- 2
bay leaves
- 1
(15-oz.) can whole 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 1/2 lb.
tails-off shrimp, peeled and deveined
Cooked white rice, for serving
Directions
- Step 1In 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.
- Step 2Add 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.
- Step 3In 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.
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