Description
A flavorful and classic Creole shrimp dish simmered in a rich tomato-based sauce with the holy trinity of Creole cooking – onions, bell peppers, and celery. This hearty shrimp creole is perfect served over steamed white rice for a satisfying dinner with bold southern flavors.
Ingredients
Scale
Shrimp and Vegetables
- 1 1/2 pounds large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 small onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
Tomato Base and Seasonings
- 1 (14.5 oz) can diced tomatoes
- 1/2 cup tomato sauce
- 1 tablespoon tomato paste
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Creole seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 bay leaf
- Salt and pepper to taste
To Serve
- 2 tablespoons chopped parsley
- Cooked white rice
Instructions
- Prepare the Vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, green bell pepper, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic: Stir in minced garlic and cook for 1 minute to release its aroma without burning.
- Make the Sauce: Add diced tomatoes, tomato sauce, tomato paste, chicken broth, Worcestershire sauce, Creole seasoning, smoked paprika, optional cayenne pepper, bay leaf, and a pinch of salt and pepper. Stir well to combine all ingredients evenly.
- Simmer the Sauce: Bring the mixture to a simmer over medium heat. Let it cook uncovered for 15–20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together.
- Cook the Shrimp: Add the peeled and deveined shrimp to the simmering sauce. Stir to coat the shrimp evenly and cook for 5–6 minutes until the shrimp turn pink and are cooked through. Avoid overcooking for tender shrimp.
- Finish and Serve: Remove the bay leaf from the sauce. Taste and adjust seasoning as needed. Serve the shrimp creole hot over steamed white rice and garnish with freshly chopped parsley for a fresh, vibrant touch.
Notes
- Use peeled shrimp with tails removed for easier eating and a cleaner presentation.
- For enhanced flavor, briefly sauté the shrimp before adding them to the sauce to create a deeper caramelized taste.
- Substitute vegetable broth for chicken broth to make this dish pescatarian-friendly.
