Shrimp Creole
Gulf shrimp simmered in a tomato, pepper and celery sauce — the New Orleans Creole weeknight classic.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Large heavy skillet or Dutch oven
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 12
- carbs
- 36
- protein
- 32
- calories
- 390
Instructions
- 1
Melt the butter over medium heat. Cook the onion, bell pepper, and celery for 10 minutes until soft and sweet.
- 2
Add the garlic and Creole seasoning. Cook for 1 minute until it smells fragrant.
- 3
Pour in the crushed tomatoes with the bay leaf. Simmer uncovered for 25 minutes until the sauce darkens and thickens.
- 4
Add the shrimp and cook for 3 minutes until they curl and turn opaque. Taste for salt and heat.
- 5
Serve over hot rice with French bread. Put hot sauce on the table.
Chef's tips
Add the shrimp at the very end. Cook them only until they curl and turn opaque, about 3 minutes.
Storage
Keeps 3 days refrigerated. Store the sauce and rice separately.
Reheating
Warm the sauce over low heat and add the shrimp back for the last minute so they do not toughen.
Common mistakes to avoid
- •Cooking the shrimp for too long
- •Skipping the 25-minute simmer for the sauce
- •Not adding enough seasoning to the tomatoes
Serving suggestions
Cooked Shrimp Creole?
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