Shrimp Creole Recipe
This Shrimp Creole recipe brings the flavor of Louisiana into your home with this delicious dish. It's quick and easy to make with tender shrimp cooked in a seasoned, chunky bell pepper and tomato mixture. Serve over rice with some crusty bread for a southern meal the whole family will love!
Servings: 4 servings
Equipment
- skillet
- spatula
Ingredients
For the creole seasoning:
- 1 tbsp smoked paprika
- 1 tsp fine kosher salt
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 2 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp ground black pepper
- 1 tsp cayenne pepper or to taste
For the shrimp creole recipe
- 1 tbsp olive oil
- 1 onion diced
- 3-4 garlic cloves finely chopped
- 1 yellow bell pepper chopped
- 1 red bell pepper chopped
- 2 celery sticks chopped
- 1 (15 oz) can diced tomatoes
- 2 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 cup stock of your choice
- 1 lb jumbo shrimp peeled and deveined
- Optional: 2 green onions thinly sliced diagonally
Instructions
- Start by making the homemade creole seasoning blend; mix all the seasonings in a small bowl.
- Sprinkle about 1 tablespoon of the creole seasoning over the shrimp and toss to coat. Refrigerate until ready to use.
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, bell peppers, celery, and sauté for 3-4 minutes.
- Stir in the remaining creole seasoning blend. Add the diced tomatoes, Worcestershire sauce, tomato paste, and stock. Stir well into the sauce and bring to a boil. Once boiling, reduce the heat to a low and allow the sauce to cook for 8-10 minutes.
- Add the shrimp into the sauce and cook until it turns pink and opaque, around 8 more minutes. Garnish with green onions, if desired, and enjoy!
Notes
- Storing leftovers in the refrigerator: You can keep your leftovers in an airtight container in the fridge for 3-4 days.
- Reheat: For best results, reheat leftovers on the stove over low to medium heat. Let it warm up slowly, as to avoid the shrimp drying out.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 18g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1689mg | Potassium: 658mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2610IU | Vitamin C: 107mg | Calcium: 140mg | Iron: 3mg