This authentic Shrimp Creole delivers a bold, savory punch with every bite. The dish features a deep, dark roux base that melds perfectly with a robust tomato sauce, fresh vegetables, and aromatic spices like bay leaves and red pepper. Plump shrimp are simmered briefly to stay tender and juicy, absorbing the complex flavors of the stew. It is a hearty, comforting meal that captures the essence of Louisiana cooking. Perfect served over steamed white rice to soak up the delicious sauce, this recipe is ideal for weeknight dinners or special family gatherings. It requires minimal prep but offers maximum flavor, making it a satisfying choice for seafood lovers who enjoy rich, traditional cuisine.
Shrimp Creole 1
Description
This authentic Shrimp Creole delivers a bold, savory punch with every bite. The dish features a deep, dark roux base that melds perfectly with a robust tomato sauce, fresh vegetables, and aromatic spices like bay leaves and red pepper. Plump shrimp are simmered briefly to stay tender and juicy, absorbing the complex flavors of the stew. It is a hearty, comforting meal that captures the essence of Louisiana cooking. Perfect served over steamed white rice to soak up the delicious sauce, this recipe is ideal for weeknight dinners or special family gatherings. It requires minimal prep but offers maximum flavor, making it a satisfying choice for seafood lovers who enjoy rich, traditional cuisine.Ingredients
Directions
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In a large pot or Dutch oven, combine flour and oil over medium-low heat.
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Stir constantly to make a roux, cooking until it turns a deep brown color.
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Add salt, black pepper, chopped green onion tops, bell pepper, and minced garlic to the roux.
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Cook the vegetables, stirring frequently, until they are soft and fragrant.
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Stir in the canned tomatoes and tomato paste, mixing well with the roux.
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Cook the mixture for about 5 minutes, stirring to prevent sticking.
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Pour in the water and add the bay leaves, red pepper, and Worcestershire sauce.
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Bring the sauce to a simmer, then reduce heat to low and let it simmer uncovered for 1 1/2 hours.
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Add the cleaned shrimp to the simmering sauce.
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Cook for about 20 minutes, or until shrimp are pink and cooked through.
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Remove from heat and stir in the chopped fresh parsley.
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Serve hot over steamed rice.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 958.1kcal
- % Daily Value *
- Total Fat 65.2g101%
- Saturated Fat 9.8g50%
- Cholesterol 0.0mg0%
- Sodium 62.9mg3%
- Total Carbohydrate 94.5g32%
- Dietary Fiber 18.9g76%
- Sugars 6.9g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredients listed in the original source directions (3 tsp Salt, 1/2 tsp Black Pepper, 2 tbsp Green Onion Tops, 1/2 cup Bell Pepper, 2 Cloves Garlic, 3 lb Shrimp, 2 sm Tomato Paste, 1/4 tsp Red Pepper, 2 tbsp Fresh Parsley, 1 tsp Worcestershire Sauce, 6 cups Water) are included in the cooking steps above but were missing from the main ingredient list.
Watch the roux closely; it can burn quickly. Keep the heat low and stir constantly to achieve a chocolate-brown color without bitterness.
For best results, use fresh, large shrimp peeled and deveined. If using frozen shrimp, thaw completely and pat dry before adding.
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
