Shrimp Creole is one of my favorite Louisiana inspired recipes. It consists of cooked shrimp in a sauce made from diced tomatoes, onion, celery and bell pepper. And it is spiced with hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice.
This dish was first introduced to me by my Father. He loved to watch Justin Wilson, “The Cajun Cook” on PBS whenever he could.
I would sit down and watch the show with him as the chef would cook up some amazing dishes. However, we not only enjoyed watching him make the recipes. In fact, I think my Dad enjoyed Justin Wilson’s southern accent and commentary even more.
And when it was time for my Dad to cook Shrimp Creole, he would try to speak like him. Now, being from Ohio, it was quite entertaining to hear him try to replicate the famous I “gar-on-tee” quote with his northern accent.
Not quite the same as what you hear down south, but at the same time, something I will never forget.
How to Make Shrimp Creole
In order to make this recipe, start with a pound of medium, peeled and deveined, raw shrimp.
You can peel and devein them yourself. Or you can often find them in the seafood case already peeled and deveined.
The Holy Trinity
Next, dice up the ‘holy trinity’ of vegetables. This mixture includes onions, celery, and bell peppers and is the classic mixture found in Creole recipes.
We also add in chopped parsley. Parsley is truly one of the most underutilized herbs. It isn’t just for garnish. In fact, it adds a ton of flavor to this Shrimp Creole recipe.
Next add in the seafood stock, garlic, tomatoes and tomato juice. If you can’t find seafood stock at your grocery store, you can use chicken stock instead.
Cook for 5 minutes. Then add in Worcestershire sauce, hot sauce, salt, pepper and cayenne pepper powder to taste.
Our Homemade Cayenne Pepper Powder is hotter than store bought powder, so we use only about 1/4 teaspoon to our Shrimp Creole.
Bring the pot to a boil, reduce the heat and simmer for 20 minutes. In the mean time, make your white rice.
Once the pot has simmered for 20 minutes, it is now finally time to add the shrimp! Remember, shrimp need just a few minutes to cook. If you cook them too long, they become rubbery.
Just add the shrimp to the pot, and within 5 minutes, you are ready to eat!
Ladle the Shrimp Creole in a bowl, and in the center of the mixture add a scoop of cooked rice.
There you have it! The best Shrimp Creole recipe!
Mary and Jim
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Shrimp Creole Recipe
A Louisiana inspired dish of cooked shrimp in a mixture of whole or diced tomatoes, the “holy trinity” of onion, celery and bell pepper, spiced with hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice.
- 1 TBSP extra virgin olive oil
- 1 medium onion diced
- 2 ribs of celery diced
- 1/2 cup parsley chopped
- 1 green bell pepper diced
- 2 cups seafood stock or chicken stock
- 2 cloves of garlic minced
- 1 15 ounce can of diced tomatoes
- 1 cup tomato juice
- 1/2 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1 tsp salt
- 1/2 tsp cayenne pepper powder more or less to taste
- 1/2 tsp ground black pepper
- 1 pound of medium peeled and deveined shrimp
- 3 cups cooked white rice
In a large skillet, sauté onions, celery, parsley and bell peppers until tender, approximately 4 minutes.
Add stock, garlic, tomatoes and tomato juice and simmer 5 minutes.
Season mixture with Worcestershire sauce, hot sauce, salt, and cayenne pepper powder and cook for 20 minutes.
Add shrimp and cook an additional 5 minutes, or until shrimp are curled, pink and tender.
Ladle mixture into a bowl and top the center with cooked white rice.
Recipe courtesy of Old World Garden Farms