Saucy Shrimp Creole
20m prep 30m cook 50m ready
A spicy shrimp dish cooked in a flavorful tomato-based sauce with Creole seasoning, served over white rice. This Instant Pot recipe is quick and easy, perfect for a weeknight dinner.
Ingredients
- 3 tbsp butter softened, divided
- 2 celery finely chopped
- 1 large green bell pepper finely chopped
- 1 medium onion finely chopped
- 1 1/2 tsp Creole seasoning
- 1 clam juice
- 2 medium tomatoes coarsely chopped
- 2 tbsp all-purpose flour
- 1 1/2 lb peeled, deveined large (25 to 30 count) shrimp
- 1 tbsp Worcestershire sauce
- 1 tbsp Louisiana-style hot sauce
- 3/4 tsp kosher salt
- 3 cup cooked white rice for serving
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 155 mg
- Iron: 3.5 mg
- Magnesium: 92.4 mg
- Phosphorus: 572 mg
- Potassium: 772 mg
- Zinc: 3.67 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 1/2 tsp Creole seasoning
- 1 clam juice
- 2 tbsp all-purpose flour
- 1 1/2 lb peeled, deveined large (25 to 30 count) shrimp
- 1 tbsp Worcestershire sauce
- 1 tbsp Louisiana-style hot sauce
- 3/4 tsp kosher salt
Prepare
- 3 tbsp butter, softened, divided
- 2 celery, finely chopped
- 1 large green bell pepper, finely chopped
- 1 medium onion, finely chopped
- 2 medium tomatoes, coarsely chopped
- 3 cup cooked white rice, for serving
Let's Cook
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Step 1.
Press Sauté on the Instant Pot, add 1 tablespoon butter and heat until melted, 1 to 2 minutes. Add the finely chopped celery, bell pepper, and onion; cook until softened, stirring occasionally, about 3 minutes. Stir in the Creole seasoning. Add the clam juice and top with the chopped tomatoes; do not stir.
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Step 2.
Cover and lock the lid. Cook on high pressure for 5 minutes. While the vegetables cook under pressure, mix the remaining 2 tablespoons butter and the flour on a plate using a fork to make a smooth paste.
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Step 3.
Use the quick release method to release pressure. Press Sauté and bring the vegetables to a simmer. Stir in the flour-butter paste; simmer the sauce, stirring constantly, until thickened, about 1 minute.
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Step 4.
Stir in the shrimp, Worcestershire sauce, hot sauce, and salt. Replace the lid slightly ajar and simmer until the shrimp are just opaque, stirring occasionally, about 3 minutes.
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Step 5.
With potholders, remove the pot insert and stop cooking. Cover and let stand 1 minute. Taste and add additional hot sauce and/or salt if needed. Serve over cooked white rice.
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