Shrimp Creole
- 20m Prep Time
- 35m Cook Time
- 55m Ready In
A classic Creole dish featuring shrimp in a rich, spicy tomato-based sauce, served over white rice.
Ingredients
- ¼ cup vegetable oil or butter
- ¼ cup all-purpose flour
- 1 onion, chopped
- 1 celery rib, chopped
- ½ green bell pepper, chopped
- 3 garlic cloves, minced
- 2 teaspoons dried thyme
- 1 bay leaf
- ¼ to ½ teaspoon cayenne pepper, to taste
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup canned crushed tomatoes
- 1 cup shrimp or chicken stock or water
- 2 tablespoons tomato paste
- 1½ pounds medium to large shell-on shrimp, peeled and deveined
- Cooked white rice
- Hot pepper sauce
- Chopped parsley
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ¼ cup vegetable oil or butter
- ¼ cup all-purpose flour
- 1 onion, chopped
- 1 celery rib, chopped
- ½ green bell pepper, chopped
- 3 garlic cloves, minced
- 2 teaspoons dried thyme
- 1 bay leaf
- ¼ to ½ teaspoon cayenne pepper, to taste
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup canned crushed tomatoes
- 1 cup shrimp or chicken stock or water
- 2 tablespoons tomato paste
- 1½ pounds medium to large shell-on shrimp, peeled and deveined
- Cooked white rice
- Hot pepper sauce
- Chopped parsley
Let's Cook
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Step 1.
Combine in a heavy skillet over medium heat and cook, stirring frequently, until light brown: ¼ cup vegetable oil or butter; ¼ cup all-purpose flour
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Step 2.
Add and sauté until softened, about 8 minutes: 1 onion, chopped; 1 celery rib, chopped; ½ green bell pepper, chopped
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Step 3.
Add and cook until fragrant, about 2 minutes: 3 garlic cloves, minced; 2 teaspoons dried thyme; 1 bay leaf; ¼ to ½ teaspoon cayenne pepper, to taste; ½ teaspoon salt; ½ teaspoon black pepper
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Step 4.
Add and stir to combine: 1 cup canned crushed tomatoes; 1 cup shrimp or chicken stock or water; 2 tablespoons tomato paste
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Step 5.
Cover and simmer gently over medium-low heat for 20 minutes. Add: 1½ pounds medium to large shell-on shrimp, peeled and deveined
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Step 6.
Cook until the shrimp are firm and pink, about 5 minutes. Remove from the heat and taste the sauce for seasoning. Discard the bay leaf. Serve with: Cooked white rice; Hot pepper sauce; Chopped parsley