This authentic Shrimp Creole delivers bold, spicy flavors with a rich tomato-based sauce brimming with the “holy trinity” of Cajun cooking: onions, celery, and bell peppers. The dish begins with a deeply flavorful base made by simmering vegetables and spices into a robust sauce, which is then strained for a smooth consistency. Fresh shrimp are quickly sautéed and folded into the sauce, ensuring they remain tender and juicy. The result is a comforting yet zesty meal that balances heat, acidity, and savory depth. Perfect served over steamed white rice or jambalaya, this recipe is ideal for weeknight dinners that need a restaurant-quality punch without hours of effort. ItâÂÂs a staple of Southern cuisine that brings the warmth of a New Orleans kitchen straight to your table.
Pat’S Shrimp Creole
Description
This authentic Shrimp Creole delivers bold, spicy flavors with a rich tomato-based sauce brimming with the "holy trinity" of Cajun cooking: onions, celery, and bell peppers. The dish begins with a deeply flavorful base made by simmering vegetables and spices into a robust sauce, which is then strained for a smooth consistency. Fresh shrimp are quickly sautéed and folded into the sauce, ensuring they remain tender and juicy. The result is a comforting yet zesty meal that balances heat, acidity, and savory depth.Ingredients
Directions
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Melt 6 tablespoons of butter in a 3-quart saucepan over medium heat.
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Add the first batch of chopped onion, celery, and bell pepper to the saucepan.
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Stir in the tomato puree, peeled tomatoes, bay leaves, oregano, thyme, and Creole seafood seasoning.
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Cook the mixture for an additional 10 minutes, stirring occasionally.
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Pour in the seafood stock and bring the mixture to a boil.
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Reduce heat to low and simmer uncovered until the sauce begins to thicken, approximately 45 minutes.
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Remove the saucepan from heat and strain the sauce through a fine-mesh sieve into a bowl, discarding the cooked vegetables and bay leaves.
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Add the second batch of chopped onion and sprinkle with brown sugar.
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Add the second batch of chopped celery and bell pepper to the pan.
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Simmer the combined mixture gently for 10 minutes to meld the flavors.
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Add the peeled and deveined shrimp to the pan.
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Cook just until the shrimp turn pink and opaque, about 2-3 minutes.
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Serve immediately over steamed rice or jambalaya.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250.1kcal
- % Daily Value *
- Total Fat 18.8g29%
- Saturated Fat 11.5g58%
- Cholesterol 48.4mg17%
- Sodium 197.5mg9%
- Total Carbohydrate 20.3g7%
- Dietary Fiber 6.4g26%
- Sugars 9.5g
- Protein 3.4g7%
* 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
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if the sauce has thickened too much. Avoid boiling the shrimp again to prevent them from becoming rubbery.
Ingredient Substitutions: If seafood stock is unavailable, you can use chicken stock or vegetable broth, though the flavor will be less distinct. For a gluten-free version, ensure your Creole seasoning blend does not contain wheat fillers. You can substitute green bell peppers with red or yellow for a sweeter flavor profile.
Cooking Tips: The key to a good Creole sauce is patience; simmering it long enough allows the flavors to concentrate and the sauce to thicken naturally. When sautéing the second batch of onions, the brown sugar helps caramelize them quickly, adding a subtle sweetness that balances the heat of the spices. Do not overcook the shrimp; they cook very quickly and will continue to cook slightly from residual heat after being removed from the stove.
Spice Level: Adjust the amount of Creole seafood seasoning to suit your heat tolerance. Start with less if you are new to spicy food, as you can always add more during the simmering process.
