Save to Pinterest This dish features succulent shrimp simmered in a vibrant tomato-based sauce enriched with Creole spices like cayenne, thyme, and smoked paprika. Aromatics such as onion, bell pepper, celery, and garlic build a flavorful base. Served atop perfectly cooked fluffy white rice, this meal blends heat and freshness with a touch of lemon and parsley to brighten every bite. Cooking involves sautéing vegetables, simmering sauce, and gently cooking shrimp to maintain their tenderness, making it a satisfying main course rich with Southern character.
The first time I made Shrimp Creole, I was hosting a Mardi Gras dinner party and completely underestimated how much my guests would love the spicy, rich tomato sauce. Someone literally licked their plate clean and asked if there was any more sauce left in the pot. Now it is my go-to comfort food when I want something that feels special but does not take all day to put together.
Last winter my neighbor came over unexpectedly while I had a batch simmering on the stove. She ended up staying for dinner and we stood over the pot, dipping pieces of crusty bread into the sauce while catching up on life. Sometimes the best meals happen when you least expect them.
Ingredients
- Large shrimp: Buy them already peeled and deveined to save time, but fresh over frozen if you can find them
- Creole seasoning: Make your own or buy a good brand, this is what gives the dish its signature flavor punch
- The Holy Trinity: Onion, bell pepper, and celery are nonnegotiable for that authentic Louisiana taste
- Crushed tomatoes: Use a good quality brand, the tomatoes really shine here
- Bay leaf: Do not forget to remove it before serving, nobody wants to bite into one of these
- Worcestershire sauce: Adds that deep umami flavor that makes people ask what your secret ingredient is
- Long grain white rice: Fluffy separate grains are what you want, short grain gets too sticky
Instructions
- Prep your shrimp:
- Rinse them under cold water and pat them really dry with paper towels so they do not water down your sauce
- Build your flavor base:
- Heat olive oil in a large skillet over medium heat and cook your onion, bell pepper, and celery until they soften and smell amazing
- Add the aromatics:
- Throw in the garlic for just one minute, you want it fragrant not burned
- Make the sauce:
- Dump in your tomatoes, tomato sauce, stock, and all those beautiful spices and let it come to a gentle simmer
- Let it develop:
- Cover and simmer for 20 minutes, stirring occasionally, the longer it cooks the deeper the flavor gets
- Cook your rice:
- Bring water, butter, and salt to a boil, stir in rice, cover, and turn it down to low for 15 minutes
- Add the shrimp:
- Gently fold them into the sauce and cook just until they turn pink, about 4 to 5 minutes, do not overcook them or they will get tough
- Finish it off:
- Fish out that bay leaf and stir in the lemon juice, parsley, and half the green onions
- Serve it up:
- Fluff your rice and pile it onto plates, then spoon that gorgeous sauce and shrimp all over the top and sprinkle with the remaining green onions
Save to Pinterest My partner claimed he did not like spicy food until I made a milder version of this for him one Tuesday night. Now he requests it regularly and even adds his own hot sauce on the side. Funny how tastes change when something is homemade with care.
Getting the Right Rice Texture
I struggled with rice for years until I learned the secret is resisting the urge to peek while it steams. Every time you lift that lid, you let out precious steam that makes the rice cook unevenly. Trust the process and wait until the timer beeps.
Make Ahead Magic
The sauce actually improves after a day in the fridge, which makes this perfect for meal prep or entertaining. Make the sauce up to two days ahead, then just reheat gently and add fresh shrimp right before serving. Your future self will thank you.
Serving Ideas
A simple green salad with a sharp vinaigrette cuts through the richness beautifully. crusty French bread is practically mandatory for sopping up every last drop of that sauce.
- Keep some hot sauce on the table for the heat seekers
- A cold beer or crisp white wine balances the spice perfectly
- Extra green onions on top make it look fancy with zero effort
Save to Pinterest There is something deeply satisfying about a one skillet meal that brings everyone to the table. Hope this becomes a favorite in your house too.
Frequently Asked Questions
- → What is the best type of shrimp to use?
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Large, peeled and deveined shrimp work best to absorb the Creole spices and cook evenly without becoming tough.
- → Can I adjust the spice level?
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Yes, the cayenne pepper amount can be adjusted to preferred heat, and additional hot sauce can be added before serving for extra kick.
- → How do I achieve fluffy white rice?
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Rinse rice before cooking, then simmer gently with water, butter, and salt. Let it stand covered after cooking to absorb steam fully.
- → What are suitable substitutes for shrimp?
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Chicken or firm tofu can be used as alternatives to shrimp, adapting to dietary preferences while retaining dish balance.
- → How long does the sauce need to simmer?
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The tomato-based sauce should simmer for about 20 minutes to meld flavors and thicken before adding the shrimp.
