📝 About This Recipe
A cornerstone of Louisiana heritage, this Shrimp Creole is a vibrant celebration of the French, Spanish, and African influences that define New Orleans cuisine. Succulent, tender shrimp are smothered in a rich, piquant tomato-based sauce infused with the 'Holy Trinity' of aromatics and a bold kick of cayenne. This dish is a soul-warming masterpiece that perfectly balances garden-fresh sweetness with a sophisticated, lingering heat.
🥗 Ingredients
The Seafood
- 2 pounds Large Shrimp (peeled and deveined, tails on or off per preference)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Creole Seasoning (for marinating shrimp)
The Holy Trinity & Aromatics
- 3 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (seeded and diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
The Sauce Base
- 2 tablespoons All-purpose Flour (to create a light blonde roux)
- 28 ounces Crushed Tomatoes (canned, high quality)
- 2 tablespoons Tomato Paste
- 1.5 cups Seafood Stock (or chicken stock as a substitute)
- 1 tablespoon Worcestershire Sauce
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Cayenne Pepper (adjust for desired heat level)
- 1 teaspoon Hot Sauce (Louisiana-style, plus more for serving)
Garnish
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
In a medium bowl, toss the shrimp with 1 teaspoon of Creole seasoning and lemon juice. Cover and refrigerate while you prepare the sauce base.
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2
In a heavy-bottomed Dutch oven or large skillet over medium heat, melt the butter. Once foaming, whisk in the flour to create a light roux.
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3
Cook the roux for 3-5 minutes, whisking constantly, until it reaches a pale golden color and smells slightly nutty.
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4
Add the 'Holy Trinity': the diced onion, bell pepper, and celery. Sauté for 8-10 minutes until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring frequently to prevent the garlic from burning and to 'toast' the tomato paste.
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6
Slowly pour in the seafood stock and crushed tomatoes, stirring constantly to incorporate the roux and vegetables into a smooth sauce.
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7
Add the Worcestershire sauce, bay leaves, thyme, cayenne pepper, and hot sauce. Season with a pinch of salt and black pepper.
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8
Reduce the heat to low and simmer the sauce, uncovered, for 25-30 minutes. The sauce should thicken and the flavors should deepen significantly.
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9
Taste the sauce and adjust seasoning. If it is too acidic, add a tiny pinch of sugar to balance the tomatoes.
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10
Add the marinated shrimp to the simmering sauce. Stir gently to ensure they are submerged.
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11
Cook the shrimp for 5-7 minutes, or just until they turn pink and opaque. Do not overcook, or they will become rubbery.
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12
Remove the bay leaves and stir in half of the green onions and parsley.
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13
Serve immediately over a generous mound of fluffy white rice, garnishing with the remaining fresh herbs.
💡 Chef's Tips
Always use wild-caught shrimp if possible; the flavor and texture are superior to farmed varieties. Don't skip the 'Holy Trinity'—the onion, celery, and bell pepper are the flavor foundation of all Creole cooking. If you prefer a thinner sauce, add a splash more stock; for a thicker sauce, simmer for an extra 10 minutes before adding the shrimp. Be careful with salt! Many store-bought Creole seasonings are very salty, so taste before adding extra salt to the pot. For a deeper flavor, use the shrimp shells to make a quick 20-minute stock before starting the recipe.
🍽️ Serving Suggestions
Serve over steamed long-grain white rice to soak up the delicious sauce. Pair with a piece of crusty, buttered French bread for dipping. A side of Southern-style braised collard greens or a simple green salad provides a fresh contrast. Enjoy with a crisp, cold lager or a glass of off-dry Riesling to balance the spice. Keep a bottle of extra hot sauce on the table for those who want to turn up the heat.