Louisiana Shrimp Creole
This Creamy Louisiana Shrimp Creole recipe is a rich, comforting dish made with tender shrimp simmered in a velvety tomato-based sauce packed with Cajun spices, onions, bell peppers, and celery. The addition of cream adds a luxurious texture, balancing the heat and making it perfect to serve over a bed of fluffy white rice.
Equipment
- Large Skillet
Ingredients
Creole Seasoning Blend
- 1 1/2 tbsp Creole Seasoning
- 1 1/2 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Dried Thyme
Shrimp Creole
- 1 lb Extra Large Shrimp
- 2 tbsp Olive Oil
- 4 tbsp Salted Butter
- 1 large Yellow Onion, (diced)
- 2 Bell Peppers, (diced)
- 3 stalks Celery, (diced)
- 6 cloves Garlic, (diced)
- 6 oz Tomato Paste
- 14.5 oz Canned Stewed Tomatoes
- 2 cups Seafood Stock
- 1/2 cup Heavy Cream
- 1 tbsp Hot Sauce
- 2 tsp Worcestershire Sauce
- 2 tbsp Fresh Parsley, (chopped)
- Green Onions, (for garnish)
Instructions
- In a small bowl, mix together creole seasoning (or cajun seasoning), onion powder, garlic powder, and dried thyme.
- Pat shrimp dry with a paper towel and add 1 tbsp of the seasoning mix to the shrimp. Season with salt. Drizzle olive oil into a large skillet over medium heat, then add the shrimp and cook on both sides for about 2 minutes. Remove from the skillet and set aside.
- Add butter to the pan and allow it to melt. Add in the onion, celery, and bell pepper and cook for 5-7 minutes, until slightly softened and browned. Add in the remainder of the seasoning mix, garlic, and tomato paste. Mix everything together and continue to cook for 3-4 minutes, until everything is combined. Pour in seafood stock, stewed tomatoes, and bay leaves. Bring to a boil, then reduce heat to low heat. Cook uncovered for 15-20 minutes, allowing the mixture to reduce and thicken slightly.
- Add in the worcestershire sauce and hot sauce. Remove bay leaves. Taste for black pepper and salt and add more as needed. Stir together and remove from heat. Add in shrimp and fresh parsley and garnish with diced green onion. Serve atop white rice.
Notes
- If using fresh shrimp, be sure to devein the shrimp and peel the shells. Also be sure to use within 24 hours for the best flavor.
- Don't overcook the shrimp (I only say this because it's really easy to do!). As soon as the shrimp is pink and slightly curled (in the shape of a "C"), i's done cooking. Remove it from the pan and set it aside.
- While cooking down the sauce, if it begins to thicken too quickly, add additional seafood stock or water.
- Not all creole seasoning blends are the exact same. If your blend has salt in it, taste as you go so that you don't over salt the dish.
- To thaw frozen shrimp quickly, place shrimp in cold water for about 30 minutes. They'll be ready to use in no time!
Nutrition
Calories: 494kcal, Carbohydrates: 32g, Protein: 24g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.5g, Cholesterol: 207mg, Sodium: 1830mg, Potassium: 1271mg, Fiber: 6g, Sugar: 16g, Vitamin A: 3762IU, Vitamin C: 80mg, Calcium: 233mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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