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
5
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Calories
316 kcal
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Course
Main Course
Shrimp Creole
Description
This recipe begins by sautéing onions, celery, bell pepper, and garlic in butter until lightly browned. A seasoned flour mixture is stirred in to thicken the sauce, which is then deglazed with white wine if used. Chicken stock, diced tomatoes, bay leaves, and hot pepper sauce are added to create a rich, spiced tomato sauce. After simmering to develop flavor, bay leaves are removed and shrimp are added just long enough to turn pink.
The result is a thick, savory sauce with aromatic herbs and a mild heat from cayenne and hot sauce. The shrimp add a tender texture and sweetness cooked quickly within the sauce. Serving over hot cooked rice balances the spiced sauce with a neutral base. Chopped green onions provide fresh color and a mild onion note as garnish.
The sauce can be prepared ahead of time and refrigerated or frozen without the shrimp, then reheated before adding fresh shrimp to complete the dish. Variations include using different proteins like chicken or catfish or adding extras like sausage or crawfish.
Ingredients
- 4 Tablespoons butter
- 1 large onion , diced
- 1 rib celery diced
- 1 green bell pepper , diced
- 2 cloves garlic , minced
- ½ teaspoon salt
- 1/2 teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 Tablespoon flour
- 1/3 cup dry white wine optional
- 1 oz can diced tomatoes , or about 1 1/4 cups peeled and diced fresh tomatoes
- 1 cup chicken stock
- 2 bay leaf
- hot pepper sauce to taste, such as Tabasco
- 2 lb large Shrimp about 32, uncooked
- 6-8 cups rice for serving, hot cooked
- 2 green onions , chopped, for garnish
Instructions
- Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.
- In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.
- Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.
- Remove bay leaves. Add shrimp and cook until pink, just 3-4 minutes.
- Serve over hot cooked rice and garnish with green onion.
Notes
- The tomato and vegetable sauce can be prepared ahead and refrigerated for 1-2 days; add shrimp and cook fresh before serving.
- Freeze the sauce without shrimp for 2-3 months; thaw and reheat before adding fresh shrimp to cook.
- Consider variations by substituting shrimp with chicken, catfish, or adding sausage and crawfish.
- Serve over hot cooked rice, or alternatively over mashed potatoes or pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 483mg | 161% |
| Sodium | 1795mg | 75% |
| Potassium | 294mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 499IU | 10% |
| Vitamin C | 29mg | 32% |
| Calcium | 279mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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