Easy Louisiana Shrimp Creole
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
The Easy Louisiana Shrimp Creole recipe starts with sautéing a trio of aromatic vegetables: onion, celery, and green bell pepper in butter, along with minced garlic until softened but not browned. Canned tomatoes and their liquid are added to build a tomato-based Creole sauce, which is simmered with thyme, bay leaf, Tabasco, lemon rind, salt, and pepper until reduced by half.
Fresh peeled and deveined shrimp are stirred into the sauce, covered, and cooked briefly until just opaque. This approach keeps the shrimp tender. The dish is finished with fresh parsley and a squeeze of lemon juice, adding brightness and fresh flavor. It is traditionally served over hot steamed rice.
The combination of spice, acidity, and savory vegetables creates a balanced and hearty Creole dish. The cooking technique preserves the shrimp’s texture and highlights the layered flavors of the sauce.
Practical notes advise thorough thawing and draining of frozen shrimp before cooking. The sauce can be prepared ahead and refrigerated or frozen, with shrimp added when ready to serve.
Ingredients
- 1 pound Shrimp peeled and deveined, fresh
- 2 tablespoons butter
- ¾ cup onion coarsely chopped
- 3 celery coarsely chopped, small ribs
- 1 green bell pepper cored, seeded and coarsely chopped
- 3 garlic minced, cloves
- 3 cups tomatoes canned, with liquid
- 3 prigs thyme or 1/2 teaspoon dried, fresh
- 1 bay leaf
- ½ teaspoon lemon rind grated
- 12 dashes Tabasco sauce or to taste
- salt to taste
- black pepper to taste
- 2 tablespoons parsley finely chopped
- lemon juice of half
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
- Thaw frozen shrimp overnight in refrigerator or in very cold water for several hours, then drain well before cooking.
- Prepare Creole sauce up to the point of adding shrimp to make ahead; store cooled sauce in refrigerator and reheat before adding shrimp.
- Freeze prepared sauce in airtight containers; thaw and reheat before finishing with fresh shrimp.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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