Description
Shrimp Creole brings Louisiana’s soulful spice right to your dinner table, dancing with zesty tomato sauce and tender Gulf Coast shrimp that’ll make your taste buds sing. Perfectly seasoned and quick to prepare, this classic New Orleans dish delivers bold Creole flavor in just one delicious skillet.
Ingredients
Scale
Main Proteins:
- 2 lbs large uncooked shrimp
Vegetables and Aromatics:
- 1 large onion
- 1 rib celery
- 1 green bell pepper
- 2 cloves garlic
- 2 green onions
Liquid and Seasoning Base:
- 4 tablespoons butter
- ⅓ cup dry white wine
- 1 cup chicken stock
- 1 (15 oz) can diced tomatoes
- 1 tablespoon flour
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 2 bay leaves
- Hot pepper sauce
- 6–8 cups hot cooked rice
Instructions
- Melt 4 tablespoons butter in a large skillet over medium heat until it’s fully liquefied and slightly bubbling.
- Toss in 1 diced onion, 1 diced celery rib, and 1 diced green bell pepper. Sauté for 8 minutes until vegetables soften and become translucent.
- Add 2 minced garlic cloves and stir for 60 seconds, releasing their aromatic flavor.
- Sprinkle ½ teaspoon salt, ½ teaspoon thyme, ½ teaspoon black pepper, and ½ teaspoon cayenne into the pan. Dust 1 tablespoon flour over the mixture and stir continuously for 1 minute.
- Pour ⅓ cup white wine into the skillet, scraping any browned bits from the bottom of the pan.
- Add 1 (15 oz) can diced tomatoes and 1 cup chicken stock. Drop in 2 bay leaves and let the sauce simmer for 15 minutes, stirring periodically.
- Gently introduce 2 pounds peeled and deveined large shrimp into the simmering sauce. Cook for 6 minutes until shrimp turn completely pink.
- Season with hot pepper sauce to your preferred heat level. Remove bay leaves from the sauce.
- Ladle the shrimp and sauce over 6-8 cups hot cooked rice. Sprinkle 2 chopped green onions across the top as a fresh garnish.
Notes
- Fresh Gulf shrimp work best, but frozen shrimp can be substituted if thawed completely and patted dry.
- Adjust cayenne pepper to control heat level, starting with a small amount and adding more for spicier flavor.
- Chopping vegetables uniformly ensures even cooking and consistent texture throughout the dish.
- For a gluten-free version, replace wheat flour with cornstarch or gluten-free flour blend when thickening the sauce.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 5 to 6
- Calories: 245 kcal
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 195 mg