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Finished Best Shrimp Creole in white enamel cast iron skillet with serving spoon.
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4.55 from 212 votes

The Best Shrimp Creole Recipe

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 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Fish and Seafood
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 4
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 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/Creole 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, flipping halfway through so they cook evenly.
  • 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.

Video

Notes

SUBSTITUTIONS:
  • Use ghee (clarified butter) in place of the oil and butter combination.
TIPS:
  • Adding the dry spices directly to the hot fat in the pan rather than just adding them to the sauce helps them to “bloom.”
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 up.  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

Serving: 1 | Calories: 379kcal | Carbohydrates: 9g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 701mg | Potassium: 337mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1480IU | Vitamin C: 30mg | Calcium: 103mg | Iron: 2mg