Name: Shrimp Creole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 lbs. large or jumbo shrimp, peeled, deveined, tail-off; Olive oil or grapeseed oil (for searing shrimp); 6 tbsp. unsalted butter; 1 medium onion, diced; 2 celery sticks, diced; 1 bell pepper, diced; 3 garlic cloves, minced; 1 tsp. sea salt; 1/4 tsp. cayenne pepper (1/2 tsp. for spicier); 1 tsp. smoked paprika; 2 tbsp. all-purpose flour; 2 cups seafood stock or chicken stock; 1 (14.5 oz.) can diced tomatoes; 1 tbsp. Worcestershire sauce; 3 thyme sprigs; 2 bay leaves; 1–2 tsp. hot sauce (to taste); Fresh parsley for garnish (optional)

Description

Shrimp Creole is a dish steeped in the rich culinary traditions of Louisiana, combining tender shrimp with a bold, tomato-based sauce spiced with cayenne, smoked paprika, and Creole seasonings. This recipe delivers all the comfort of Southern cooking while remaining simple to prepare, making it an ideal choice for both casual weeknight meals and festive gatherings. Serve it over fluffy white rice to soak up every drop of the flavorful sauce. Whether you’re entertaining guests or craving a touch of New Orleans on your dinner table, Shrimp Creole is guaranteed to impress with its vibrant flavors and heartwarming appeal.

Ingredients

Units Scale

2 lbs. large or jumbo shrimp, peeled, deveined, tail-off
Olive oil or grapeseed oil (for searing shrimp)
6 tbsp. unsalted butter
1 medium onion, diced
2 celery sticks, diced
1 bell pepper, diced
3 garlic cloves, minced
1 tsp. sea salt
1/4 tsp. cayenne pepper (1/2 tsp. for spicier)
1 tsp. smoked paprika
2 tbsp. all-purpose flour
2 cups seafood stock or chicken stock
1 (14.5 oz.) can diced tomatoes
1 tbsp. Worcestershire sauce
3 thyme sprigs
2 bay leaves
1–2 tsp. hot sauce (to taste)
Fresh parsley for garnish (optional)

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Instructions

Heat a large skillet or Dutch oven over medium-high heat. Add oil and sear the shrimp for 1 minute. Remove shrimp and set aside.
Reduce heat to medium, add butter, and melt. Stir in diced onion, celery, bell pepper, and garlic. Sauté until tender and slightly browned.
Add sea salt, cayenne pepper, and smoked paprika, stirring to coat the veggies. Sprinkle flour over the mixture and whisk until combined.
Pour in seafood stock or chicken stock, followed by diced tomatoes and Worcestershire sauce. Stir in thyme sprigs and bay leaves.
Simmer the sauce on low for 30 minutes, stirring occasionally. Remove bay leaves and as many thyme sprigs as possible.
Return shrimp to the skillet, cooking for no more than 2 minutes.
Serve hot over white rice, garnished with fresh parsley if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes