Description
This classic Shrimp Creole recipe features tender shrimp simmered in a flavorful tomato-based sauce with aromatic vegetables and bold Cajun spices. Perfectly balanced with a hint of heat from cayenne and Tabasco, this dish brings the taste of Louisiana to your table in just 45 minutes.
Ingredients
For the Creole Sauce and Shrimp
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 medium green bell pepper, seeds and membrane removed, finely chopped
- 2-3 stalks celery, chopped (about the same amount as green bell pepper)
- 4 cloves garlic, minced
- 1 tablespoon Cajun/Creole seasoning (or to taste)
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 1 can (15 ounces) tomato sauce
- 1 cup water (about half the can to rinse it out)
- 1 tablespoon Worcestershire sauce
- 1 1/2 pounds large shrimp (16-20 count), peeled and deveined, tail removed
- Tabasco sauce, to taste
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, plus sprigs for garnish
For Serving
- Lemon wedges
- Cooked rice
Instructions
- Prepare the Vegetables: Heat the canola oil and butter over medium-high heat in a skillet or sauté pan until melted and hot. Add the finely chopped onion, green bell pepper, and celery, stirring to coat in the oil and butter.
- Sauté Until Soft: Reduce the heat to medium and cook the vegetables for 10-12 minutes, stirring occasionally. Continue cooking until they become very soft but not browned, adjusting the heat as necessary to prevent burning.
- Add Seasonings and Garlic: Stir in the minced garlic, Cajun/Creole seasoning, dried thyme, cayenne pepper, and the bay leaf. Cook briefly, about 1 minute, to release the aromas and flavors.
- Add Liquids: Pour in the tomato sauce, water, and Worcestershire sauce. Stir well to combine all ingredients.
- Simmer the Sauce: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 8-10 minutes, allowing the sauce to thicken and the flavors to meld.
- Cook the Shrimp: Stir in the peeled and deveined shrimp. Cook for 1-2 minutes, flipping the shrimp halfway through to ensure even cooking, until they turn firm and opaque.
- Season to Taste: Add Tabasco sauce, salt, and freshly ground black pepper according to your preference. Stir to combine.
- Finish and Serve: Remove the bay leaf from the sauce. Sprinkle chopped fresh parsley over the dish. Serve immediately alongside hot cooked rice and lemon wedges for squeezing over the top.
Notes
- Adjust the amount of cayenne pepper and Tabasco sauce to control the spiciness of the dish.
- Using medium-high heat initially helps sauté the vegetables quickly without browning too much.
- Remove the bay leaf before serving, as it is tough and not meant to be eaten.
- Serve with fluffy white rice or brown rice to soak up the delicious sauce.
- For a gluten-free version, ensure Worcestershire sauce is gluten-free or substitute with tamari sauce.