Entrée: United States – Shrimp Creole

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) large raw shrimp, peeled and deveined (tails optional)
1 tbsp (15 ml) Creole seasoning
1 tsp (5 ml) kosher salt, divided
1 / 2 tsp (2.5 ml) black pepper, divided
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) vegetable oil
1 large yellow onion, diced
1 green bell pepper, diced
2 ribs celery, diced
4 cloves garlic, minced
1 tbsp (15 g) tomato paste
1 can (28 oz (794 g)) crushed tomatoes (or 2 cans 14.5 oz (411 g) diced tomatoes with juices)
1 cup (240 ml) seafood or chicken stock
2 bay leaves
1 tsp (5 ml) dried thyme (or 1 tbsp (15 ml) fresh thyme leaves)
1 tsp (5 ml) paprika (smoked or sweet)
1 / 4 to 1 / 2 tsp (1.25 to 2.5 ml) cayenne pepper, to taste
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) hot sauce, plus more to taste
1 tsp (5 ml) sugar (optional, to balance acidity)
2 tbsp (8 g) chopped fresh parsley, plus more for garnish
2 tbsp (14 g) sliced green onions, for garnish
1 tbsp (15 ml) fresh lemon juice
Cooked white rice, for serving
Optional: 1 tsp (5 ml) cornstarch mixed with 2 tsp (10 ml) cold water (if you prefer a thicker sauce)

Show original ingredient measurements

1 1 / 2 lb (680 g) large raw shrimp, peeled and deveined (tails optional)
1 tbsp (15 ml) Creole seasoning
1 tsp kosher salt, divided
1 / 2 tsp black pepper, divided
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) vegetable oil
1 large yellow onion, diced
1 green bell pepper, diced
2 ribs celery, diced
4 cloves garlic, minced
1 tbsp (15 g) tomato paste
1 can (28 oz / 794 g) crushed tomatoes (or 2 cans 14.5 oz / 411 g diced tomatoes with juices)
1 cup (240 ml) seafood or chicken stock
2 bay leaves
1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
1 tsp paprika (smoked or sweet)
1 / 4 to 1 / 2 tsp cayenne pepper, to taste
1 tsp Worcestershire sauce
1 tsp hot sauce, plus more to taste
1 tsp sugar (optional, to balance acidity)
2 tbsp (8 g) chopped fresh parsley, plus more for garnish
2 tbsp (14 g) sliced green onions, for garnish
1 tbsp (15 ml) fresh lemon juice
Cooked white rice, for serving
Optional: 1 tsp cornstarch mixed with 2 tsp (10 ml) cold water (if you prefer a thicker sauce)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Season the shrimp: Pat shrimp dry. Toss with Creole seasoning, 1/2 teaspoon (2.5 ml) of the salt, and 1/4 teaspoon (1.25 ml) of the black pepper. Set aside while you start the sauce.
Sauté the aromatics: In a large skillet or Dutch oven, heat butter and oil over medium heat. Add onion, bell pepper, and celery with a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, 6 to 8 minutes. Add garlic and cook 30 seconds until fragrant.
Caramelize the tomato paste: Stir in tomato paste and cook, stirring, 1 to 2 minutes until it darkens slightly.
Build the sauce: Add crushed tomatoes, stock, bay leaves, thyme, paprika, cayenne, Worcestershire, hot sauce, sugar (if using), and the remaining 1/2 teaspoon (2.5 ml) salt and 1/4 teaspoon (1.25 ml) black pepper. Stir to combine and bring to a gentle simmer.
Simmer to develop flavor: Reduce heat to medium-low and simmer uncovered 15 to 20 minutes, stirring occasionally, until slightly thickened and flavorful. Taste and adjust salt, pepper, cayenne, and hot sauce as desired.
Cook the shrimp: Add the seasoned shrimp to the simmering sauce in an even layer. Simmer gently, stirring once or twice, until shrimp are just opaque and curled, 3 to 5 minutes. Do not overcook.
Finish the dish: Remove bay leaves. Stir in lemon juice and parsley. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 1 to 2 minutes more until glossy.
Serve: Spoon Shrimp Creole over hot cooked white rice. Garnish with green onions and additional parsley. Serve with extra hot sauce on the side.

Season the shrimp: Pat shrimp dry. Toss with Creole seasoning, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Set aside while you start the sauce.
Sauté the aromatics: In a large skillet or Dutch oven, heat butter and oil over medium heat. Add onion, bell pepper, and celery with a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, 6 to 8 minutes. Add garlic and cook 30 seconds until fragrant.
Caramelize the tomato paste: Stir in tomato paste and cook, stirring, 1 to 2 minutes until it darkens slightly.
Build the sauce: Add crushed tomatoes, stock, bay leaves, thyme, paprika, cayenne, Worcestershire, hot sauce, sugar (if using), and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and bring to a gentle simmer.
Simmer to develop flavor: Reduce heat to medium-low and simmer uncovered 15 to 20 minutes, stirring occasionally, until slightly thickened and flavorful. Taste and adjust salt, pepper, cayenne, and hot sauce as desired.
Cook the shrimp: Add the seasoned shrimp to the simmering sauce in an even layer. Simmer gently, stirring once or twice, until shrimp are just opaque and curled, 3 to 5 minutes. Do not overcook.
Finish the dish: Remove bay leaves. Stir in lemon juice and parsley. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 1 to 2 minutes more until glossy.
Serve: Spoon Shrimp Creole over hot cooked white rice. Garnish with green onions and additional parsley. Serve with extra hot sauce on the side.