📝 About This Recipe
A cornerstone of Louisiana heritage, this Shrimp Creole is a vibrant, tomato-based masterpiece that balances the sweetness of the 'Holy Trinity' with a sophisticated spicy kick. Unlike its cousin, the roux-based étouffée, this dish relies on a rich, simmered sauce of garden-fresh vegetables and aromatics to cradle succulent, tender shrimp. It is a soulful, comforting celebration of the Bayou that brings the spirited flavors of New Orleans directly to your dinner table.
🥗 Ingredients
The Shrimp and Marinade
- 2 pounds Large Shrimp (peeled and deveined, tails on or off per preference)
- 1 tablespoon Creole Seasoning (low sodium preferred)
- 1/2 lemon Lemon Juice (freshly squeezed)
The Creole Base
- 3 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (diced)
- 2 stalks Celery (finely chopped)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1 can (15 oz) Crushed Tomatoes (fire-roasted for extra depth)
- 1.5 cups Seafood Stock (or chicken stock)
Seasonings and Aromatics
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Hot Sauce (Louisiana style, adjust to taste)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (whole)
- 1/4 teaspoon Cayenne Pepper (optional for extra heat)
For Serving
- 3 cups White Rice (cooked and warm)
- 1/4 cup Green Onions (thinly sliced)
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a medium bowl, toss the shrimp with 1 tablespoon of Creole seasoning and the lemon juice. Cover and refrigerate while you prepare the sauce base.
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2
In a large heavy-bottomed skillet or Dutch oven, melt the butter over medium heat until foaming.
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3
Add the onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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5
Add the tomato paste to the center of the pan. Cook for 2 minutes, stirring constantly, to 'toast' the paste; this removes the raw metallic taste and deepens the color.
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6
Pour in the crushed tomatoes, seafood stock, Worcestershire sauce, hot sauce, thyme, and bay leaves. Stir well to combine.
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7
Bring the sauce to a gentle boil, then reduce the heat to low. Simmer uncovered for 20-25 minutes. The sauce should thicken slightly and the flavors should meld beautifully.
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8
Taste the sauce. Add salt, black pepper, or more cayenne/hot sauce if you prefer a spicier profile.
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9
Gently fold the marinated shrimp into the simmering sauce. Ensure they are submerged.
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10
Cook the shrimp for 4-6 minutes, or just until they turn pink and opaque. Do not overcook, as shrimp can become rubbery quickly.
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11
Remove the bay leaves and discard them.
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12
Serve immediately by ladling a generous portion of the shrimp and sauce over a mound of fluffy white rice.
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13
Garnish with a shower of sliced green onions and fresh parsley for a burst of color and freshness.
💡 Chef's Tips
Always use the freshest shrimp available; if using frozen, thaw them completely and pat dry before marinating. Don't rush the simmering of the tomato base; that 20-minute window is where the deep, complex flavors develop. If the sauce becomes too thick, add a splash more stock; if too thin, simmer for an extra 5 minutes before adding the shrimp. For an authentic touch, use a cast-iron skillet to get a better sear on the vegetables. If you are sensitive to heat, omit the cayenne and add the hot sauce one drop at a time at the very end.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up every drop of the savory sauce. A crisp, cold Lager or an off-dry Riesling pairs beautifully with the spice of the Creole sauce. Accompany with a simple green salad dressed in a light vinaigrette to provide a refreshing contrast. For a true Southern feast, serve alongside fried okra or braised collard greens. Finish the meal with a classic New Orleans bread pudding or café au lait.