Shrimp Creole New Orleans Classic

Be the first to rate

(No Ratings Yet)

Loading...

Shrimp Creole is a beloved New Orleans classic where plump shrimp are simmered in a bright, peppery tomato sauce built on the Cajun-Creole holy trinity of onion, bell pepper, and celery. The dish balances tangy tomatoes, warm spices, and a gentle heat that lets the sweet flavor of Gulf shrimp shine. Ladled over fluffy white rice, it is pure Crescent City comfort.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 9 gSugar
• 32 gProtein
• 920 mgSodium
• 780 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 45 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Creole sauce

• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 1 green bell pepper, stemmed, seeded, and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• 1/2 cup seafood or chicken stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce, such as Crystal or Tabasco
• 1 tablespoon Creole seasoning, plus more for the shrimp
• 2 bay leaves
• 1 teaspoon granulated sugar
• Kosher salt and freshly ground black pepper, to taste

For the shrimp and finishing

• 1.5 lbs large shrimp (21-25 count), peeled and deveined
• 4 green onions, thinly sliced (whites and greens)
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice

For serving

• 3 cups hot cooked long-grain white rice
• Lemon wedges, for garnish

Directions

1. Heat the olive oil and butter in a large deep skillet or Dutch oven over medium heat until the butter melts and foams. Add the onion, bell pepper, and celery and cook, stirring occasionally, until softened and lightly golden, about 7 minutes.
2. Stir in the garlic and cook just until fragrant, about 30 seconds, then pour in the crushed tomatoes, tomato sauce, and stock. Add the Worcestershire sauce, hot sauce, 1 tablespoon Creole seasoning, bay leaves, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Bring the sauce to a gentle boil, then reduce the heat to maintain a low simmer. Cook uncovered, stirring occasionally, until the sauce thickens and the flavors meld, about 12 to 15 minutes. Taste and adjust the seasoning with more salt, pepper, or hot sauce as needed.
4. Pat the shrimp dry with paper towels and season evenly with about 2 teaspoons of Creole seasoning and a pinch of salt. Nestle the shrimp into the simmering sauce in a single layer.
5. Cook the shrimp for 2 minutes, then gently stir and continue to simmer just until they turn pink and curl into loose C shapes, 2 to 3 minutes more. Do not overcook.
6. Discard the bay leaves. Stir in the green onions, parsley, and lemon juice and let the mixture rest off the heat for 1 minute so the herbs brighten.
7. Spoon a generous mound of white rice into each shallow bowl and ladle the Shrimp Creole over the top. Garnish with extra parsley and a lemon wedge and serve immediately.

Cook’s Notes

• Bloom the Creole seasoning in the oil for 30 seconds before adding the vegetables to deepen the spice flavor.
• Use head-on shrimp if you can find them; simmer the shells in the stock for 10 minutes and strain for an even more briny sauce.
• Make the Creole sauce up to 2 days ahead and add the freshly cooked shrimp just before serving for easier entertaining.
• For a roux-thickened version, whisk 1 tablespoon flour into the melted butter and cook to a light peanut butter color before adding the vegetables.
• Traditional accompaniments include crusty French bread for soaking up the sauce and a cold Abita Amber or lager.

You might also like

Desserts

Mississippi Mud Chocolate Pie

Americas

New Mexico Style Green Chile Enchiladas

Americas

New Orleans Fried Oyster Po Boy Sandwich

Americas

Saimin Hawaii Noodle Soup Classic