Description
A classic New Orleans dish featuring plump shrimp simmered in a rich, spicy tomato sauce with the holy trinity of Cajun cooking: onions, bell peppers, and celery. Perfect served over fluffy white rice for an authentic Southern meal.
Ingredients
Scale
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 medium green bell pepper, seeds and membrane removed, finely chopped
- 2–3 stalks (ribs) celery, chopped
- 4 cloves garlic, minced
- 1 tablespoon Cajun/Creole seasoning, or to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 1 can (15-ounce) tomato sauce
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tail removed
- Tabasco sauce, to taste
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley plus sprigs for garnish
- Lemon wedges
- Cooked rice, for serving
Instructions
- Sauté the Trinity: Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery. Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don’t burn. This combination of vegetables forms the base flavor of many Cajun and Creole dishes, so take your time to let them become completely tender and slightly caramelized.
- Add Aromatics and Spices: Add the garlic, Cajun/Creole seasoning, thyme, cayenne pepper and bay leaf. Stir briefly for about 30 seconds until fragrant. The garlic should become aromatic but not brown, as this would make it bitter.
- Build the Sauce: Add the tomato sauce, water and Worcestershire sauce. This combination creates the rich, tangy base that defines Shrimp Creole. The Worcestershire adds a depth of umami that elevates the entire dish.
- Simmer and Reduce: Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens. The sauce should coat the back of a spoon but still be somewhat pourable.
- Cook the Shrimp: Stir in the shrimp and cook 1-2 minutes or until just firm, flipping halfway through so they cook evenly. Be careful not to overcook the shrimp as they will become tough and rubbery. They should be pink and just opaque when done.
- Season to Taste: Add hot sauce, salt and black pepper to taste. This final seasoning adjustment is crucial to balance the flavors according to your preference.
- Finish and Serve: Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges. The fresh parsley adds color and a bright, herbaceous note while the lemon wedges provide a fresh acidic component that complements the richness of the dish.
Notes
- For authentic flavor, use Gulf shrimp if available.
- The sauce can be made ahead of time, with the shrimp added just before serving.
- Leftover Shrimp Creole will keep in the refrigerator for up to 2 days.
- Traditional Creole cooking uses a darker roux, but this recipe takes a quicker approach.
- For extra flavor, you can substitute seafood stock for the water.
- This dish pairs wonderfully with a side of crusty French bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 220mg