Shrimp Creole with Rice (Printable Version)
Tender shrimp in a spicy tomato sauce paired with fluffy white rice and fresh herbs.
# What You’ll Need:
→ For the Shrimp Creole
01 - 1 ½ lbs large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 (14.5 oz) can crushed tomatoes
08 - 1 cup tomato sauce
09 - ½ cup chicken or seafood stock
10 - 2 tsp Creole seasoning
11 - ½ tsp cayenne pepper
12 - 1 bay leaf
13 - 1 tsp dried thyme
14 - ½ tsp smoked paprika
15 - 1 tsp Worcestershire sauce
16 - Salt and freshly ground black pepper, to taste
17 - 2 tbsp fresh parsley, chopped
18 - 2 green onions, sliced
19 - Juice of ½ lemon
→ For the White Rice
20 - 1 ½ cups long-grain white rice
21 - 3 cups water
22 - 1 tbsp unsalted butter
23 - ½ tsp salt
# Directions:
01 - Rinse the shrimp under cold water and pat dry thoroughly. Set aside until ready to use.
02 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, bell pepper, and celery. Sauté for 5 minutes until vegetables are softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add crushed tomatoes, tomato sauce, stock, Creole seasoning, cayenne pepper, bay leaf, dried thyme, smoked paprika, Worcestershire sauce, salt, and black pepper. Stir well to combine all seasonings.
05 - Bring the mixture to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally to prevent sticking, until flavors meld together.
06 - While sauce simmers, combine water, butter, and salt in a medium saucepan. Bring to a boil over high heat. Stir in rice, reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing.
07 - Add shrimp to the simmering sauce. Cook for 4 to 5 minutes, just until shrimp turn pink and opaque throughout. Avoid overcooking to maintain tenderness.
08 - Remove and discard the bay leaf. Stir in fresh lemon juice, chopped parsley, and half of the sliced green onions. Taste and adjust seasoning with additional salt and pepper if needed.
09 - Fluff the cooked rice with a fork and divide among serving plates. Generously spoon Shrimp Creole over the rice. Garnish with remaining green onions.
# Top Tips:
01 -
- The sauce gets better overnight, so leftovers are actually something to look forward to
- It comes together in under an hour but tastes like it simmered all day
- You can adjust the heat level to please everyone at the table
02 -
- Shrimp cook incredibly fast, watch them like a hawk the moment they hit the sauce
- The sauce will thicken as it sits, thin it with a splash of stock or water if needed when reheating
- Taste your sauce before adding the shrimp, once the shrimp go in you are committed to that seasoning level
03 -
- If your sauce tastes too acidic, add a pinch of sugar to balance it out
- Leftover sauce freezes beautifully for up to three months, just thaw and add fresh shrimp