Shrimp Creole White Rice (Printable Version)

Tender shrimp simmered in a rich tomato sauce served atop fluffy white rice for a tasty Southern dish.

# What You’ll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, finely chopped
04 - 2 celery stalks, finely chopped
05 - 3 garlic cloves, minced
06 - 1 (14.5 ounce) can diced tomatoes
07 - 2 tablespoons tomato paste
08 - 1 bay leaf
09 - 2 green onions, sliced for garnish
10 - 2 tablespoons fresh parsley, chopped for garnish

→ Pantry

11 - 2 tablespoons vegetable oil
12 - 1 cup long-grain white rice
13 - 2 cups water or seafood stock for rice
14 - 1 cup seafood stock or chicken broth for sauce
15 - 1 teaspoon sugar
16 - 1 teaspoon Worcestershire sauce
17 - 1 teaspoon hot sauce, or to taste

→ Spices

18 - 1 teaspoon paprika
19 - 1/2 teaspoon cayenne pepper
20 - 1/2 teaspoon dried thyme
21 - 1/2 teaspoon dried oregano
22 - 1/2 teaspoon black pepper
23 - 1/2 teaspoon salt, plus more to taste

# Directions:

01 - Rinse rice under cold water until water runs clear. In medium saucepan, bring 2 cups water or seafood stock to boil. Add rice and pinch of salt, reduce heat, cover, and simmer 15–18 minutes until tender. Remove from heat and let stand covered 5 minutes. Fluff with fork.
02 - Heat oil in large skillet or Dutch oven over medium heat. Add onion, bell pepper, and celery. Sauté 5–7 minutes until vegetables are softened and fragrant.
03 - Stir in garlic and cook 1 minute until fragrant, being careful not to burn.
04 - Add tomato paste, diced tomatoes with juice, bay leaf, paprika, cayenne, thyme, oregano, black pepper, and salt. Cook 2–3 minutes, stirring frequently to incorporate flavors.
05 - Pour in seafood stock, Worcestershire sauce, sugar, and hot sauce. Bring to simmer, reduce heat, and cook uncovered 15 minutes, stirring occasionally, until sauce thickens slightly.
06 - Add shrimp to skillet. Cook 3–5 minutes, stirring occasionally, until shrimp turn pink and are just cooked through. Remove from heat and discard bay leaf.
07 - Taste and adjust seasoning with salt and hot sauce as needed. Serve over hot white rice, garnished with green onions and parsley.

# Top Tips:

01 -
  • The balance of sweet tomatoes and gentle heat creates a sauce thats impossible to stop eating
  • It comes together faster than you think, making weeknight dinners feel special
  • The leftovers actually taste better the next day as the flavors deepen
02 -
  • Shrimp continue cooking after you remove them from heat, so pull them when theyre just pink
  • The sauce needs time to reduce properly, so dont rush that 15 minute simmer
  • Season your rice cooking liquid with salt for better flavor throughout
03 -
  • Pat your shrimp dry before adding them to prevent the sauce from becoming watery
  • Let the sauce simmer uncovered to achieve that perfect slightly thickened consistency

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