0 from 45 votes
Shrimp Creole
This Shrimp Creole recipe is tender shrimp cooked in a sauce of tomatoes, vegetables and seasonings, then served over white rice. A comfort food classic that is easy to prepare, yet elegant enough to serve to company.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 292 kcal
Course:
Main Course
Cuisine:
Cajun
Ingredients
- 3 tablespoons butter
- 1/2 cup onion finely diced
- 1/2 cup celery finely diced
- 1 green bell pepper finely diced
- 2 teaspoons garlic minced
- 1 tablespoon all purpose flour
- 14 1/2 ounce can diced tomatoes do not drain
- 8 ounce can tomato sauce
- 1 cup seafood or chicken broth
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons Cajun Seasoning
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce or to taste
- 1 1/2 pounds medium to large shrimp
- 1/4 cup green onions sliced, plus more for garnish if desired
- 2 tablespoons fresh parsley chopped, plus more for garnish if desired
- steamed white rice for serving
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion, bell pepper and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender.
- Add the garlic and cook for 30 seconds. Add the flour and cook for 1 minute, stirring constantly.
- Stir in the tomatoes, tomato sauce, broth, bay leaf, salt, pepper, Cajun seasoning, Worcestershire sauce and hot sauce.
- Bring the mixture to a simmer. Cook for 20 minutes, stirring occasionally, or until sauce has started to thicken.
- Add the shrimp and cook for 5 minutes, or until shrimp is pink and opaque.
- Stir in the green onions and parsley. Garnish with additional herbs if desired, then serve immediately with rice.
Cup of Yum
Notes
- I prefer to use a larger sized shrimp for this recipe, such as 26-30 or 31-40 count. Small shrimp will also work, just be careful not to overcook them!
- Leftovers will stay fresh in the refrigerator for up to 2 days. I recommend reheating this dish on the stove over low heat.
- This recipe is written for a medium heat level. If you prefer spicier food, feel free to add more hot sauce to taste.
Nutrition Information
Calories
292kcal
(15%)
Carbohydrates
22g
(7%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
31mg
(10%)
Sodium
756mg
(32%)
Potassium
414mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
3931IU
(79%)
Vitamin C
39mg
(43%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 292
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 756mg | 32% |
| Potassium | 414mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3931IU | 79% |
| Vitamin C | 39mg | 43% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.