Savory Shrimp Creole in 45 Minutes: A Taste of New Orleans

Experience the rich flavors of Shrimp Creole, a quick and satisfying dish that captures the essence of New Orleans cuisine.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Creole

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons canola oil Adds fat for sautéing vegetables.
2 tablespoons butter Provides a creamy richness.
1 medium onion, finely chopped Base flavor for savory depth.
1 medium green bell pepper, finely chopped Adds crunch and sweetness.
2-3 stalks celery, chopped Complements the onion and pepper.
4 cloves garlic, minced Enhances flavor with aromatic notes.

For the Seasoning

1 tablespoon Cajun/Creole seasoning Key spice mix for authentic flavor.
1 teaspoon dried thyme Adds earthy notes.
1/2 teaspoon cayenne pepper Provides heat; adjust for spice preference.

For the Sauce

1 can (15-ounce) tomato sauce Forms the base of the dish.
1 cup water To thin the sauce.
1 tablespoon Worcestershire sauce Adds umami.

For the Star

1 1/2 pounds large shrimp (16-20 count), peeled and deveined The star protein of the dish.
Tabasco sauce, to taste For additional heat.
Salt and freshly ground black pepper, to taste Essential for seasoning.

For Garnishing

2 tablespoons chopped fresh parsley plus sprigs for garnish Freshness and color.
Lemon wedges Adds acidity when serving.
Cooked rice Serves as a base for the dish.

Equipment

Skillet

Method

Step-by-Step Instructions for Shrimp Creole

In a large skillet, heat 2 tablespoons of canola oil and 2 tablespoons of butter over medium-high heat until bubbling.
Add 1 finely chopped medium onion, 1 finely chopped green bell pepper, and 2-3 diced stalks of celery to the hot skillet.
Stir in 4 minced garlic cloves, 1 tablespoon of Cajun/Creole seasoning, 1 teaspoon of dried thyme, and ½ teaspoon of cayenne pepper along with a bay leaf.
Pour in a 15-ounce can of tomato sauce, 1 cup of water, and 1 tablespoon of Worcestershire sauce. Bring to a boil then simmer for 8-10 minutes.
Gently stir in 1 ½ pounds of peeled and deveined large shrimp and cook for 1-2 minutes until they turn pink.
Taste the Shrimp Creole and adjust seasoning with Tabasco sauce, salt, and black pepper as desired.
Serve the Shrimp Creole over cooked rice and garnish with parsley and lemon wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 700IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Leftovers can be kept in the fridge for up to 3 days. Gently reheat over low to prevent shrimp from overcooking.

Tried this recipe?

Let us know how it was!