Description
A classic Louisiana dish with bold Creole flavors, Shrimp Creole features tender shrimp simmered in a rich, spicy tomato sauce with the Creole trinity of onion, celery, and bell pepper. Perfect over hot cooked rice for a comforting, flavorful meal.
Ingredients
4 tablespoons butter
1 large onion, diced
1 rib celery, diced
1 green bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 tablespoon flour
1/3 cup dry white wine (optional)
1 (15 oz) can diced tomatoes (or about 1 1/4 cups peeled and diced fresh tomatoes)
1 cup chicken stock
2 bay leaves
Hot pepper sauce (such as Tabasco), to taste
2 pounds large uncooked shrimp (about 32), peeled and deveined
6-8 cups hot cooked rice, for serving
2 green onions, chopped, for garnish
Instructions
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In a large skillet, melt the butter over medium heat. Add onion, celery, and bell pepper. Cook until softened, about 5–7 minutes.
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Stir in garlic, salt, thyme, black pepper, and cayenne pepper. Cook for 1 more minute until fragrant.
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Sprinkle in the flour and stir to coat the vegetables. Cook for 1–2 minutes to form a light roux.
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Pour in the white wine (if using), scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
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Add diced tomatoes, chicken stock, bay leaves, and a few dashes of hot sauce. Stir to combine and simmer uncovered for 15–20 minutes, until slightly thickened.
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Add the shrimp to the sauce and cook until they are pink and cooked through, about 4–5 minutes.
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Remove bay leaves. Serve the shrimp Creole over hot cooked rice and garnish with green onions
Notes
- You can prepare the sauce ahead of time and refrigerate. Just reheat and add the shrimp before serving.
- Adjust cayenne and hot sauce to taste depending on your spice preference.
- Frozen shrimp can be used—just thaw and drain them well before cooking.
- For a vegetarian version, substitute shrimp with mushrooms and use vegetable stock.
Nutrition
- Serving Size: 1.5 cups with rice
- Calories: 355
- Sugar: 4g
- Sodium: 720mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28g
- Cholesterol: 195 mg