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.
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.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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Sauté the vegetables for about 10 minutes until softened.
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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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Melt the remaining 1/4 cup of butter in a large sauté pan over medium heat.
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Add the second batch of chopped onion and sprinkle with brown sugar.
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Sauté the onion until it is golden brown and caramelized.
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Add the second batch of chopped celery and bell pepper to the pan.
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Sauté for an additional 3 to 4 minutes until the vegetables are tender-crisp.
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Reduce the heat to low and stir the reserved strained sauce into the sautéed vegetables.
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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 4 servings
- 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.
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