📝 About This Recipe
This vibrant Caribbean-style Shrimp Creole is a celebration of coastal flavors, marrying succulent shellfish with a piquant, aromatic tomato sauce. Rooted in the fusion of French, Spanish, and African influences, this dish features the 'holy trinity' of aromatics simmered with fiery Scotch bonnet peppers and bright lime juice. It is a soul-warming stew that captures the essence of the islands, offering a perfect balance of heat, herb-forward depth, and the natural sweetness of the sea.
🥗 Ingredients
The Seafood
- 2 pounds Large Shrimp (peeled and deveined, tails on or off per preference)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Old Bay or Creole Seasoning
The Aromatics (The Trinity)
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (diced)
- 2 pieces Celery Stalks (finely sliced)
- 4 pieces Garlic Cloves (minced)
- 1 piece Scotch Bonnet or Habanero (de-seeded and minced for milder heat)
The Sauce Base
- 28 ounces Crushed Tomatoes (high-quality canned)
- 2 tablespoons Tomato Paste
- 1 cup Seafood or Chicken Stock (low sodium)
- 2 tablespoons Butter (unsalted)
- 1 tablespoon Olive Oil
Seasonings and Herbs
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (dried)
- 1 tablespoon Worcestershire Sauce
- 1/4 cup Fresh Parsley (chopped)
- 3 pieces Green Onions (thinly sliced for garnish)
👨🍳 Instructions
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1
In a medium bowl, toss the shrimp with lime juice and 1 teaspoon of Creole seasoning. Set aside in the refrigerator to marinate while you prep the vegetables.
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2
In a large heavy-bottomed skillet or Dutch oven, heat the olive oil and melt 1 tablespoon of butter over medium-high heat.
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3
Add the diced onion, green pepper, and celery (the 'Trinity') to the skillet. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic and Scotch bonnet pepper. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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5
Add the tomato paste to the center of the pan. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red color; this caramelization adds incredible depth.
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6
Pour in the crushed tomatoes, seafood stock, and Worcestershire sauce. Stir well to combine all ingredients.
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7
Add the bay leaves and dried thyme. Bring the mixture to a gentle boil, then reduce the heat to low.
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8
Simmer the sauce uncovered for 15-20 minutes. The sauce should thicken slightly and the flavors will meld together beautifully.
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9
Taste the sauce and adjust seasoning with salt, pepper, or more Creole seasoning if desired.
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10
Gently fold in the marinated shrimp. Cook for 4-6 minutes, stirring occasionally, until the shrimp are pink, opaque, and cooked through.
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11
Stir in the remaining tablespoon of butter for a silky finish and add the fresh parsley.
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12
Remove the bay leaves and serve the shrimp and sauce immediately over a bed of warm rice.
💡 Chef's Tips
Use high-quality wild-caught shrimp for the best texture and flavor; frozen is fine if thawed properly. If you are sensitive to heat, leave the Scotch bonnet whole while simmering and remove it before serving instead of mincing it. Don't overcook the shrimp; as soon as they curl into a 'C' shape and turn opaque, they are done. For an even deeper flavor, make your own shrimp stock by boiling the shells with a bit of onion and celery before starting the sauce. If the sauce is too acidic, add a pinch of brown sugar to balance the tomato flavors.
🍽️ Serving Suggestions
Serve over fluffy white jasmine rice or traditional Caribbean 'Rice and Peas'. Pair with a side of fried sweet plantains to contrast the spicy heat of the sauce. Accompany with a crisp, cold lager or a refreshing rum punch with plenty of lime. A side of warm, crusty French bread is perfect for mopping up every last drop of the savory tomato gravy. Top with extra sliced green onions and a dash of West Indian hot sauce for those who want an extra kick.