Sharing The Best Shrimp Creole! Friends, this is IT! This New Orleans-inspired dish is one I’ve been making for clients for as long as I’ve been a personal chef and this easy shrimp recipe never fails to please!
“Sooooo good! Will be a go-to recipe for me. The flavor was outstanding and that squirt of lemon….chef’s kiss!”
Why This Recipe is a Keeper:
It’s always a little scary when you proclaim something to be…. The best! The greatest! The most perfect!
Well, can I just tell you I’ve made this shrimp recipe a few times over a 17-year personal chef career?
I’ve been to New Orleans a couple of times and I really love that city. What’s not to love? Food. Character. Architecture. Spirit! That’s where I first had Shrimp Creole and this comes mighty close!
Best of all, Shrimp Creole is a super-simple dish!
- Canola oil
- Green bell pepper
- Cajun seasoning
- Dried thyme
- Cayenne pepper
- Bay leaf
- Tomato sauce
- Hot, cooked rice (brown or white rice)
How to make Shrimp Creole:
- Start with the Holy Trinity which is the start of many a creole recipe. The Holy Trinity in New Orleans cooking is simply onions (mature, not green onions), green bell pepper and celery. It’s similar to a French mirepoix which is onions, celery and carrots. However, this has green bell pepper instead of the carrot. With the “Holy Trinity,” you want to keep the ratio approximately the same as a mirepoix: 2 parts onion, 1 part celery and 1 part green bell pepper.
- Then, cook the combination in a large skillet along with some garlic over medium heat to melty, soft goodness in some oil and butter.
- It needs to be super melty soft so the flavors of the Holy Trinity really come through!
- Add the New Orleans-inspired seasonings! Cajun seasoning, thyme, cayenne, bay leaf (or two bay leaves if they’re small)..
- Some tomato sauce…
- Simmer the sauce in the skillet over medium or medium-low heat stirring occasionally.
- The shrimp (preferably wild-caught American gulf shrimp!) …
- And you have The Best Shrimp Creole…
Serve with rice and garnish with parsley. Serve some lemon wedges at the table in a small bowl.
The Best Shrimp Creole!
Frequently Asked Questions:
Shrimp Creole is a dish of Louisiana Creole origin that has a tomato base. The other famous New Orleans dish called Shrimp Etouffee has a roux (fat plus flour) base. Both are usually served over rice.
Shrimp Creole originated from southern Louisiana. Creole cooking comes from French, Spanish and African people.
Creole sauce is a flavorful tomato sauce that typically consists of whole, diced, or canned tomatoes, green bell peppers, onions, celery, and traditional spices based on hot peppers.
Believe it or not, Shrimp Creole is a pretty healthy dish! One serving with brown rice is under 400 calories according to my nutrition calculator.
Enjoy these other amazing New Orleans-inspired dishes!
- Low-Carb Jambalaya with Chicken, Shrimp and Sausage
- Baked Catfish Pecan Meuniere with Spicy Sauteed Greens
- Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
- Cajun-Smothered Pork Medallions
- Easy Red Beans and Rice
- 18 New Orleans Inspired Recipes for a Taste of the Big Easy
The Best Shrimp Creole
- 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 (ribs) celery - you want about the same amount as green bell pepper
- 4 cloves garlic - minced
- 1 tablespoon Cajun seasoning - or to taste
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- 1 bay leaf
- 1 can (15-ounce) tomato sauce
- 1 cup water - approximately to rinse out the can
- 1 tablespoon Worcestershire sauce
- 1 pound 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
- Lemon wedges
- Cooked rice - for serving
- Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.
- Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don’t burn.
- Add the garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.
- Add the tomato sauce, water and Worcestershire.
- Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
- Stir in the shrimp and cook 1-2 minutes or until just firm.
- Add hot sauce, salt and black pepper to taste.
- Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.