Shrimp Creole
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
292 kcal
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Course
Main Course
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Cuisine
Cajun
Shrimp Creole
Description
Shrimp Creole features a blend of diced onions, celery, and green bell pepper cooked in butter to soften and develop flavor. Garlic and flour are added to form a roux that thickens the sauce. Canned diced tomatoes, tomato sauce, and broth combine with spices including Cajun seasoning, Worcestershire sauce, and hot sauce to build a tomato-rich base. After simmering for 20 minutes to thicken, the shrimp are added and cooked just until pink and opaque, maintaining their tenderness. Fresh green onions and chopped parsley finish the dish, adding brightness and herbal notes.
The creole sauce's balance of spices with the sweetness of tomatoes complements the shrimp perfectly. Serving it immediately over steamed white rice helps soak up the sauce and provides a satisfying texture contrast. This dish is suitable for a flavorful weeknight meal or informal gathering.
For best results, choose larger shrimp like 26-30 or 31-40 count to prevent overcooking. The dish stores well refrigerated for up to two days and reheats gently on the stove. The heat level can be adjusted by varying the amount of hot sauce to suit personal preference.
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 broth 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 Shrimp medium to large
- 1/4 cup green onions sliced, plus more for garnish if desired
- 2 tablespoons parsley chopped, plus more for garnish if desired, fresh
- white rice steamed, 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.
Notes
- Use larger shrimp (26-30 or 31-40 count) to avoid overcooking and maintain texture.
- Store leftovers in the refrigerator for up to two days and reheat gently on the stove over low heat.
- Adjust spiciness by adding more hot sauce to taste as this recipe has medium heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 292 kcal
% 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.
User Reviews
Overall Rating
5
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