Easy Shrimp Creole Recipe

Original Post: https://backup.evolvingtable.com/shrimp-creole/

The best shrimp creole recipe in a white bowl next to a bay leaf and parsley.

5 from 14 votes

With this recipe for Shrimp Creole, you can easily bring the authentic taste of classic Cajun cooking straight to your dinner table in 45 minutes or less! Jumbo shrimp simmer in a spicy stewed tomato sauce, loaded with the holy trinity of onion, bell pepper, and celery.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American, Cajun

Servings: servings

Author: London Brazil

Ingredients

2 Tbsp. olive oil or butter
½ sweet onion diced
1 green bell pepper diced
3 stalks celery diced
3 cloves garlic crushed
1 15-oz. can stewed tomatoes
1 8-oz. can tomato sauce
¼ tsp. chili powder
¾ tsp. blackened seasoning or Cajun seasoning
½ tsp salt to taste
2 bay leaves
1 Tbsp. tapioca starch or cornstarch
2 Tbsp. water
1 - 1 ¼ lb. shrimp peeled, deveined, 20-24 count
1 Tbsp. Worcestershire sauce
1 tsp. hot sauce Louisiana style
Rice or cauliflower rice optional
Fresh parsley optional

Instructions

In a large pot or Dutch oven over medium heat add oil, onion, bell pepper, and celery. Sauté for 3-4 minutes, or until onions are translucent. Add crushed garlic and continue sautéing for 1 minute.
Add stewed tomatoes, tomato sauce, chili powder, blackened seasoning, salt, and bay leaves. Stir until well mixed.
Bring ingredients to a boil and then reduce heat to low. Cover and simmer for 20 minutes.
In a small bowl whisk together starch and water until well combined.
When done simmering, remove bay leaves from pot and stir in starch-water slurry.
Add shrimp, Worcestershire, and hot sauce. Continue simmering, uncovered, for 5-6 minutes or until shrimp are cooked through.
Serve shrimp creole over white rice or cauliflower rice with fresh parsley and enjoy!

Video

Notes

Meal Prep and Storage

To Prep-Ahead: The spice mix (if homemade) can be made and tested ahead, to save time and ensure the right balance of flavors. The celery, bell peppers, and onions can also be preemptively diced and stored separately in airtight containers in the fridge, to save on prep time. Diced celery and onions will each last about a week in the fridge, and diced bell peppers will last up to 3 days in the fridge.
To Store: This recipe’s leftovers will refrigerate very well if kept in an airtight container, up to 3 days if the shrimp have been added. If the shrimp have not yet been added, the base will keep for 5-7 days.
To Freeze: While freezing will slightly change the texture of the shrimp, this dish can be refrigerated for 3-4 hours and then transferred to an airtight, freezer-safe container to be frozen for up to 3-4 months. The dish can also be prepared and frozen ahead of time, omitting the final steps of adding and simmering the shrimp until ready to be served.
To Reheat: If frozen, transfer leftovers to the fridge overnight to thaw. Put the creole into a large skillet or pot, cover, and warm over low heat just until heated through. Too long, and the shrimp will become rubbery and overcooked.

Nutrition