Easy Shrimp Creole Recipe – Bold, Bright & Sassy
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Bold, vibrant flavors are hoppin’ in this Shrimp Creole dish! Succulent pink shrimp and tender vegetables, bathed in richly spiced creole tomato sauce, add a splash of sass to your supper.
I love shaking up supper with bright, bold flavors like Sheet Pan Nachos w/Rotisserie Chicken; total crowd pleaser. Another favorite, even with the big “kids,” is Cheesy Chili & Macaroni Casserole or Kickin’ Chicken Stuffed Peppers.
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Table of Contents
Why You’ll Love Easy Shrimp Creole
Did I mention this zesty shrimp recipe is easy? A Creole recipe like this sassy shrimp dish makes a festive meal. Throw together a flavorful shrimp dinner with minimal prep and maximum flavor!
- Bold, scrumptious Creole shrimp sauce
- Adjustable Creole seasonings and heat
- A last-minute guest-worthy Creole dish
- Favorite weeknight 30 minute meal
Maximize Time-Saving:
- Prep the Creole holy trinity in advance/freeze
- Make the Creole sauce a day in advance
- Frozen pre-cooked shrimp, with or without tails
Ingredients For Your Shrimp Creole Recipe
You’ll be happy to know that besides chopping and sauteeing a Creole mirepoix (aka the holy trinity), all the other ingredients only require a steady simmer. A genuinely bright, bold, and festive meal with minimal ingredients and effort for an incredible-tasting Creole dish.
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Olive Oil – for sauteeing the Creole trinity veggies.
- The Creole Holy Trinity* – Fresh Onion, Green Pepper, & Celery – chopped.
- Clove Garlic – minced
- Tomato Paste – (See notes on subbing in canned, diced tomatoes for a chunkier textured shrimp creole sauce.)
- Water
- Tobasco Sauce – is the foundation for the heat in this creole recipe. Adjust the amount to accommodate taste preferences.
- Bay Leaf – remember to set this herb aside before serving.
- The Seasonings – Salt, Dried Thyme, & Ground Pepper
- Large Cooked Shrimp*-peeled and deveined (See notes about shrimp)
What is the Creole Holy Trinity?
In Creole cooking, onion, celery, and green bell pepper are known as the “Creole holy trinity.” Like Forrest Gump’s buddy Bubba Blue’s non-exhaustive list of ways to cook shrimp, so goes the many ratios the three vegetables can vary in Cajun and Creole recipes.
A little internet sleuthing (conditionally) persuades me the most traditional Creole trinity is a 2:1:1, onion, celery, and green pepper, respectively. Other Creole recipes can feature larger portions of any of the three, depending on the Creole dish. Whether it is a Creole or Cajun recipe, the Creole veggie trinity is the foundation for these specialized Louisianna recipes. It provides a unique flavor combination that is easily distinguishable among spicy dishes.
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How To Make An Easy Shrimp Creole Dish
You only need a large skillet or a dutch oven to create this classic creole dish bursting with bright flavors, rich tomato sauce, and tender shrimp.
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Slightly soften the onion over medium heat without browning, then add the green pepper, celery, and garlic.
- When the vegetables are tender (3-5 minutes), add tomato paste, water, Tabasco, bay leaf, and seasonings; simmer for 15 minutes.
- Add shrimp, cover, and heat through. Remove the bay leaf and serve over white rice.
- Garnish with parsley and lemon slices, and dig in!
Shrimp Creole Recipe NotesTips
- A quality rice cooker is a simple one-and-dump appliance that will give you perfectly textured rice every time! You can even add butter, salt, seasonings, and herbs to cook with the rice.
- One medium celery stalk is usually equivalent to half a cup of chopped celery. You can adjust your Creole trinity ratios to your taste preferences.
- Not only can you pre-prep your veggies and make your sides in advance, but you can also make the shrimp creole sauce ahead of time and let the flavors marry. You want to wait to add the shrimp to the sauce until it’s thoroughly reheated and you are ready to serve your tantalizing Creole shrimp dish.
Shrimp Options/Notes for Creole Shrimp Recipe
I usually prefer to use cooked shrimp for ease and convenience. You can also use uncooked fresh or frozen shrimp for this Creole recipe.
- Frozen shrimp can be thawed overnight in the refrigerator.
- If you forget to thaw the shrimp overnight, place them in a bowl of cold water for a few hours.
- Drain shrimp well by putting them in a colander over a bowl to catch water.
- For raw peeled and deveined shrimp; heat a little oil in another skillet over medium-high heat. Add the shrimp and cook stirring often until slightly pink (about 1 minute). Then and add the cooked shrimp to the skillet with the sauce and cook covered for 4-5 minutes.
- Shrimp is usually peeled and deveined when serving this dish.
- Shrimp tails can be left on or removed for easier eating.
- Shrimp heads and peels can be simmered for a savory broth.
How To Store Leftover Shrimp Creole
Be sure to refrigerate this Creole shrimp dish as soon as dinner is over to ensure it is as fresh tasting the second time around as it was the first.
Refrigerate/Leftovers
You can keep your shrimp leftovers in an airtight container in the refrigerator for 3-4 days.
Freeze
Shrimp creole sauce, with out the shrimp can be frozen. Simply place completely cooled sauce in an airtight freezer container in the freezer for 2-3 months. Allow to thaw in the refrigerator, add the shrimp and finish recipe from that point.
FAQs
A typical shrimp creole recipe is customarily served over rice. It will not be brothy, soupy, or thickened by a roux. On the other hand, Jambalaya is thick and almost pasty, and quite noticeably, the rice is cooked directly into the dish.
A Creole seasoning mix is not only a mix of ground peppers but also includes a rich array of herbs and spices. You’ll find onion and garlic powder, basil, thyme, oregano, and sometimes rosemary alongside the warmth of cayenne, black and white peppers, salt, and paprika.
Cajun and Creole seasonings both start with a mix of peppers, often featuring: cayenne, chiles, and black and white ground peppers. The distinct difference comes from adding spices and herbs in Creole seasoning mix recipes. These extra ingredients lend a rich, herb-forward savory flavor prevalent in Creole dishes, as opposed to the heat in spicier Cajun cooking.
Serving Suggestions
We enjoy this Creole dish over white rice, but it is also delicious served over pasta or mashed potatoes.
- Shrimp creole is great with Cajun collard greens and an extra moist Jiffy Cornbread Recipe Hack.
- I love the idea of having Make-Ahead Mashed Potatoes when I make this Creole dish. Add a cool and Creamy Cucumber & Onion Salad.
- Make your own shrimp and grits recipe by serving Creole shrimp over buttery seasoned grits and a warm loaf of golden Soda Bread.
Shrimp Creole Recipe Variations
- You can use 1 ½ cups of strained, seasoned tomatoes instead of the can of tomato paste for more texture or a half-and-half mixture. Use the strained, nutrient-rich tomato juice in place of the one and a half cups of liquid (adding water if needed) for your Creole shrimp recipe.
- Crisp several slices of bacon and sautee the veggies and garlic in the rendered bacon fat for a deeper savory, smokey note. Sprinkle crumbled bacon over the shrimp creole as extra garnish and texture.
- You can substitute red or yellow bell pepper for the green in the Creole trinity. They will give you a slightly sweeter, caramelized flavor than the traditional sharper, grassy notes of green pepper.
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Easy Shrimp Creole
Bold, vibrant flavors are hoppin’ in this shrimp creole dish! Succulent pink shrimp and tender vegetables, bathed in richly spiced creole tomato sauce, add a splash of sass to your supper.
Ingredients
- 2 tablespoons olive oil
- ¾ cup chopped onion
- 1 green pepper, chopped
- ½ cup chopped celery
- 2-3 clove garlic, minced
- 1 (6 ounce) can tomato paste
- 1 ½ cups water
- 8-10 dashes of Tobasco (or to taste)
- 1 bay leaf
- 1 teaspoon salt
- ¼ teaspoon dried thyme
- ⅛ teaspoon ground pepper
- 1 pound large cooked shrimp*, peeled and deveined (see notes about shrimp)
- white rice and, parsley and fresh lemon slices for serving
Instructions
- In a large skillet or dutch oven over medium heat add oil and cook onion stirring until slightly softened. Be careful to not let the onion brown.
- Add the green pepper, celery, and garlic. Continue cooking, stirring until vegetables are tender (3-5 minutes).
- Add tomato paste, water, Tabasco, bay leaf, and seasonings. Simmer uncovered for 15 minutes.
- Add shrimp, cover, and heat through. Remove bay leaf and serve over white rice.
- Garnish with parsley and lemon slices.
Notes
For raw peeled and deveined shrimp; heat a little oil in another skillet over medium-high heat. Add the shrimp and cook stirring often until slightly pink (about 1 minute). Then and add the cooked shrimp to the skillet with the sauce and cook covered for 4-5 minutes.
- You can remove the shrimp tails for easier eating, or leave them on.
- We enjoy this dish over white rice, but you could also serve it over pasta or mashed potatoes.
- You can keep your leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 232Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 239mgSodium: 1667mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 27g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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Definitely going to try this recipe tonight! I’ve been wanting to make more cajun food and this looks yummy! Thank you for sharing!
I made this last night and OH MY! It was so good! This will be a go-to meal, especially for company! I doubled the recipe as I have 2 out of 3 grown sons that were here for dinner. Thank you for sharing this!