How to Make Shrimp Creole – A New Orleans Classic

Shrimp creole is one of those iconic dishes that is the essence of Creole cuisine of New Orleans. It’s a flavorful, hearty dish of juicy shrimp, simmered in a rich and spicy tomato based sauce. Shrimp creole has a bold kick and is usually served over rice to soak up that delicious sauce.

One of the reasons shrimp creole is so popular is not only because it’s delicious, but it also checks all the boxes when you think about Creole cooking. From the base of the Holy Trinity (onion, bell pepper, and celery of course) to the rich and seasoned tomato sauce and the natural sweetness of the shrimp, it is a combination of savory, spicy, and tangy flavors that we know and love of Creole cooking.

A meal like this could you make you homesick for New Orleans, maybe even if you never had a chance to visit. It’s a beloved dish combining the bold, regional flavors making it a comforting and filling meal. If you love shrimp, tomatoes, and spicy flavors, this is a meal that you will love.

Serves 4

Suggested Wine Pairing:

A Spanish Albarino would work well due to its vibrant acidity and bright, citrusy flavors. The citrus and minerality will complement the sweet shrimp and rich, spicy sauce.

Shrimp Creole Ingredients:

1 lb shrimp, peeled and deviened

1 – 14 ounce can of diced tomatoes

2 tablespoons of butter

1 onion, diced

1 green bell pepper, diced

2 celery stalks, diced

1 1/4 cup of chicken stock

2 cloves of garlic, minced

1 cayenne pepper, minced or 1/2 tsp of cayenne powder

2 teaspoons worcestershire sauce

1 teaspoon of each paprika, thyme, oregano

1 tablespoon of cajun seasoning

Salt and pepper to taste

1 tablespoon of vegetable oil

To Serve: steamed rice, hot sauce, and thinly sliced scallions

Instructions:

1. In a medium saucepan over medium high heat, add the olive oil. Add the onion, bell pepper, and celery and season with salt and pepper. Cook until the vegetables soften, about 5 minutes.
2. Add the garlic and cayenne pepper and cook for another 30 seconds, stirring to combine.
3. Next, add the tomatoes, stock, worcester sauce, paprika, thyme, and oregano. Season with salt and pepper as needed. Allow this mixture to simmer and thicken for 15-20 minutes over medium-low heat.
4. This is the perfect time to start steaming your rice! And also, time to get that shrimp ready. Pat the shrimp dry and season with cajun seasoning, salt, and pepper. In a frying pan over medium high heat, melt the butter and add the shrimp. Cook the shrimp about 2 minutes each side and remove from the heat.
5. When the sauce is at the desired consistency, add the shrimp to the sauce and allow to just reheat.
6. Serve the saucy shrimp over the rice with hot sauce and scallions.

If you like this be sure to try my shrimp and grits!