Easy Louisiana Shrimp Creole
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
245 kcal
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Course
Main Course
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Cuisine
American
Easy Louisiana Shrimp Creole
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Recreate the flavor and spirit of New Orleans in your own kitchen in just 30 minutes. This Easy Louisiana Shrimp Creole will be your new favorite weeknight dinner!
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Ingredients
- 1 pound fresh shrimp peeled and deveined
- 2 tablespoons butter
- ¾ cup coarsely chopped onion
- 3 small celery ribs coarsely chopped
- 1 green bell pepper cored, seeded and coarsely chopped
- 3 garlic cloves minced
- 3 cups canned tomatoes with their liquid
- 3 sprigs fresh thyme or 1/2 teaspoon dried
- 1 bay leaf
- ½ teaspoon grated lemon rind
- 12 dashes tabasco or to taste
- salt and pepper to taste
- 2 tablespoons finely chopped parsley
- Juice of 1/2 lemon
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Instructions
- Rinse the shrimp and set them aside in a colander to drain.
- Chop the onion, celery, and bell pepper. Mince the garlic.
- Place a large saucepan, Dutch oven, or deep skillet on medium heat. Add the butter.
- When the butter has melted, add the onion. Cook, stirring until the onion is slightly softened. Be careful not to let the onion brown.
- Add the celery, green pepper, and garlic. Cook for 5 minutes, stirring, or until vegetables are softened.
- Add the tomatoes with their liquid. Next, add the thyme, bay leaf, Tabasco, lemon rind, salt, and pepper. Simmer 15 minutes uncovered until the liquid has reduced by about half.
- Stir the well-drained shrimp into the Creole sauce. Cover and cook for 4 to 5 minutes, no longer.
- When the shrimp are done, turn off the heat and add the chopped parsley, lemon juice, and, if desired, more Tabasco (or other hot sauce) to taste.
- Serve over hot, steamed rice.
Notes
- If using frozen shrimp, thaw overnight in the refrigerator or by placing in a bowl of very cold water for several hours. Be sure to drain well in a colander before adding to the sauce.
- If using frozen shrimp, thaw overnight in the refrigerator or by placing in a bowl of very cold water for several hours. Be sure to drain well in a colander before adding to the sauce.
- To make ahead, cook the recipe up to the point where you would add the shrimp. Let the cooked sauce cool and store in the refrigerator. When ready to serve, place the sauce over medium heat and bring it to temperature and then finish the recipe.
- To freeze, make the sauce, cool it, and store it in a freezer safe container. When you're ready to use it, thaw and reheat the sauce. Then add the shrimp and finish the recipe from that point.
Nutrition Information
Show Details
Serving
1
Calories
245kcal
(12%)
Carbohydrates
19g
(6%)
Protein
27g
(54%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
301mg
(100%)
Sodium
1185mg
(49%)
Potassium
753mg
(22%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
896IU
(18%)
Vitamin C
53mg
(59%)
Calcium
249mg
(25%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 245kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 301mg | 100% |
| Sodium | 1185mg | 49% |
| Potassium | 753mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 896IU | 18% |
| Vitamin C | 53mg | 59% |
| Calcium | 249mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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