Easy Shrimp Creole Recipe

Original Post: https://www.evolvingtable.com/?p=92508

A wooden spoon scooping up a shrimp from a pot of Shrimp Creole.

5 from 17 votes

With this easy Shrimp Creole recipe you're only one pot and less than 45 minutes away from enjoying this authentic Cajun classic! Jumbo shrimp simmer in a spicy stewed tomato sauce, loaded with the holy trinity of onion, bell pepper, and celery.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American, Cajun

Servings: servings

Author: London Brazil

Ingredients

2 Tbsp. olive oil or butter
½ sweet onion diced
1 green bell pepper diced
3 stalks celery diced
3 cloves garlic crushed
1 15-oz. can stewed tomatoes
1 8-oz. can tomato sauce
¼ tsp. chili powder
¾ tsp. blackened seasoning or Cajun seasoning
½ tsp salt to taste
2 bay leaves
1 Tbsp. tapioca starch or cornstarch
2 Tbsp. water
1 - 1 ¼ lb. shrimp peeled, deveined, 20-24 count
1 Tbsp. Worcestershire sauce
1 tsp. hot sauce Louisiana style
Rice or cauliflower rice optional
Fresh parsley optional

Instructions

Cook the Veggies: In a large pot or Dutch oven over medium heat add oil, onion, bell pepper, and celery. Sauté for 3-4 minutes, or until onions are translucent. Add crushed garlic and continue sautéing for 1 minute.
2 Tbsp. olive oil, ½ sweet onion, 1 green bell pepper, 3 stalks celery, 3 cloves garlic
Season and Simmer: Add stewed tomatoes, tomato sauce, chili powder, blackened seasoning, salt, and bay leaves. Stir until well mixed. Bring ingredients to a boil and then reduce heat to low. Cover and simmer for 20 minutes.
1 15-oz. can stewed tomatoes, 1 8-oz. can tomato sauce, ¼ tsp. chili powder, ¾ tsp. blackened seasoning, ½ tsp salt, 2 bay leaves
Thicken the Base: In a small bowl whisk together starch and water until well combined. When done simmering, remove bay leaves from pot and stir in starch-water slurry.
1 Tbsp. tapioca starch, 2 Tbsp. water
Add Shrimp and Serve: Add shrimp, Worcestershire, and hot sauce. Continue simmering, uncovered, for 5-6 minutes or until shrimp are cooked through. Serve shrimp creole over white rice or cauliflower rice with fresh parsley and enjoy!
1 - 1 ¼ lb. shrimp, 1 Tbsp. Worcestershire sauce, 1 tsp. hot sauce, Rice or cauliflower rice, Fresh parsley

Video

Notes

*Nutritional information is calculated without any rice.

Prep-Ahead Instructions

The spice mix, if homemade, can be whisked up ahead of time. The celery, bell peppers, and onions can be diced and stored in airtight containers up to 3 days in advance.

Storage Directions

Place leftovers in an airtight container in the refrigerator for up to 3 days if the shrimp have been added. If the shrimp have not yet been added, the base will keep for up to 5-7 days. While freezing will slightly change the texture of the shrimp, this dish can be refrigerated for 3-4 hours and then transferred to an airtight, freezer-safe container to be frozen for up to 3-4 months. The dish can also be prepared and frozen ahead of time, omitting the final steps of adding and simmering the shrimp until ready to be served. If frozen, transfer leftovers to the fridge overnight to thaw. Put the creole into a large skillet or pot, cover, and warm over low heat just until heated through. Too long, and the shrimp will become rubbery and overcooked.

Recipe Tips

Don’t skimp the shrimp. Look for medium-large, 20/24-count shrimp for the best results.
… DO skimp the shrimp. If making this recipe ahead, the final steps of adding and simmering the shrimp can be put off until ready to serve.
Mix it up! Use this recipe as a base for adding and substituting other ingredients, such as crawfish, chicken, or sausage.
Start off light. If you are unsure of how spicy your seasoning blend is, add half of the suggested amount to begin with and more as needed.
Get heavy handed. Experiment with spicy garnishes and toppings as well - adding extra hot sauce or a fresh squeeze of lemon juice to the finished plates.

Nutrition