The Best Shrimp Creole Recipe

Finished Best Shrimp Creole in white enamel cast iron skillet with serving spoon.

4.56 from 216 votes

This beloved New Orleans dish is super easy to make, doesn't require a roux, and can be on the table in about 45 minutes for a taste of the Big Easy any night!

Prep Time20

Cook Time25

Total Time45

Course: Fish and Seafood

Cuisine: American

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

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 chopped (you want 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-ounce) 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
Lemon wedges
Cooked rice for serving

Instructions

Heat the oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper, and celery.
Reduce the heat to medium and cook for approximately 10-12 minutes, or until the vegetables are very soft, adjusting heat as necessary so they don't burn.
Add the garlic, Cajun/Creole seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.
Add the tomato sauce, water and Worcestershire.
Bring to a boil. Reduce the heat to low and simmer uncovered for 8-10 minutes or until sauce thickens.
Stir in the shrimp and cook 1-2 minutes or until just firm, flipping halfway through so they cook evenly.
Add hot sauce, salt and black pepper to taste.
Remove the bay leaf, sprinkle with parsley, and serve immediately with hot, cooked rice and lemon wedges.

Video

Notes

SUBSTITUTIONS:

Use ghee (clarified butter) in place of the oil-and-butter combination.
Use clam juice or seafood stock in place of the water.
Make a quick shrimp stock. Simmer the shells with water, onion, and celery for 20-30 minutes, then use the strained stock in place of the water for richer seafood flavor.

TIPS:

Cook the onion, celery, and bell pepper until very soft. The vegetables should almost melt into the sauce to create the best flavor and texture.
Adding the dry spices directly to the hot fat in the pan, rather than just to the sauce, helps them “bloom.”
Use large shrimp. Choose 16/20-count shrimp or larger—they're less likely to overcook and stay juicier.
Don't overcook the shrimp. Cook just until they're pink, opaque, and curled into a loose "C," about 2 to 4 minutes.

MAKE AHEAD:

Get the sauce prepared to the point of adding the shrimp. Cool and refrigerate.
When ready to serve, get the sauce simmering on the stovetop, then add the shrimp and cook through.

TO REHEAT LEFTOVERS:

Place leftovers in a small saucepan and add a little water if the sauce has thickened. Gently reheat over low heat until steaming, stirring frequently until hot, being careful not to overcook the shrimp.

FREEZER-FRIENDLY:

Although any shrimp dish is best served immediately, you can freeze the leftovers. Thaw in the refrigerator, then gently reheat in a saucepan over low heat.
You can also get the sauce prepared to the point of adding the shrimp. Cool completely, place in an airtight container, and freeze the sauce for 1-2 months. Then, get the sauce simmering on the stovetop and add the shrimp. (How great to have something like this in your back pocket for unexpected guests!)

Nutrition