Shrimp Creole

This classic Shrimp Creole is a vibrant and spicy dish that captures the essence of Louisiana cooking. It features a rich, tomato-based sauce simmered with the "holy trinity" of onions, celery, and bell peppers, along with aromatic garlic and a hint of cayenne for heat. The shrimp are added at the end to ensure they remain tender and juicy, absorbing the robust flavors of the stew. This dish is perfect for a hearty weeknight dinner or when you want to bring a bit of New Orleans flair to your table. Serve it ladled over steamed white rice for a complete and satisfying meal that feels both comforting and exciting.

Cooking Method: Boiling, Steaming, Stewing

Cuisine: Creole

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 244.7

Description

This classic Shrimp Creole is a vibrant and spicy dish that captures the essence of Louisiana cooking. It features a rich, tomato-based sauce simmered with the "holy trinity" of onions, celery, and bell peppers, along with aromatic garlic and a hint of cayenne for heat. The shrimp are added at the end to ensure they remain tender and juicy, absorbing the robust flavors of the stew. This dish is perfect for a hearty weeknight dinner or when you want to bring a bit of New Orleans flair to your table. Serve it ladled over steamed white rice for a complete and satisfying meal that feels both comforting and exciting.

Ingredients

4 tablespoons Vegetable oil
2 tablespoons Flour
1 cups Chopped onion
1 cups Chopped green bell pepper
1/2 cups Chopped celery
1 tablespoons Minced garlic
3 cups Tomato concasse, juice
2 cups Shrimp stock or water
3/4 teaspoons Salt
1/2 teaspoons Cayenne pepper
2 lbs Medium shrimp, peeled and deveined
4 cups Steamed rice for serving
1/4 cups Chopped parsley for garnish

Directions

1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
2
Add the flour to the hot oil and whisk continuously to create a roux, cooking until it turns a dark peanut-butter color, about 5-7 minutes.
3
Stir in the chopped onion, green bell pepper, celery, and minced garlic.
4
Cook the vegetables, stirring occasionally, until they are tender and softened, about 10 minutes.
5
Add the tomato concasse with its juice, shrimp stock (or water), bay leaves, salt, and cayenne pepper.
6
Bring the mixture to a boil, then reduce the heat to low.
7
Cover and simmer the sauce for 1 hour to allow the flavors to meld.
8
Add the peeled and deveined shrimp to the pot.
9
Cook the shrimp until they turn pink and opaque, about 3-5 minutes.
10
Remove the bay leaves and taste the sauce, adjusting salt and cayenne if needed.
11
Ladle the Shrimp Creole over steamed rice and garnish with chopped parsley.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 244.7kcal

% Daily Value *
Total Fat 15.8g25%
Saturated Fat 2.3g12%
Cholesterol 0.0mg0%
Sodium 25.4mg2%
Total Carbohydrate 24.6g9%
Dietary Fiber 5.4g22%
Sugars 10.2g
Protein 4.1g9%

* 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 green bell pepper was missing from the ingredient list but is part of the traditional "holy trinity" in Creole cooking (onion, celery, green pepper). It has been added to the ingredients and directions.

Make sure to keep an eye on the roux so it does not burn, as burnt roux will make the dish bitter.

If you do not have shrimp stock, chicken broth or water works as a substitute, though shrimp stock provides a deeper seafood flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Keywords: shrimp creole, creole cuisine, spicy shrimp, tomato sauce, bayou flavor, seafood stew, louisiana cooking, shrimp over rice, tomato concasse, garlic onion celery, quick dinner, comfort food

Read it online: https://www.chefs-mate.com/recipe/shrimp-creole/