This classic Shrimp Creole brings the vibrant flavors of New Orleans right to your dinner table in just 30 minutes. A protein-packed dish featuring succulent shrimp in a rich, zesty sauce, it’s both nutritious and satisfying with 39g of protein per serving.
Perfect for busy weeknights when you want something quick yet impressive, this recipe delivers authentic Southern comfort without hours of cooking. The best part? You’ll have this restaurant-worthy meal ready in less time than it takes to get takeout.
Essential Ingredients
- Base Fat: 4 tablespoons butter, creates a rich foundation
- Trinity Mix: Diced onion, celery, green bell pepper – classic Creole base
- Aromatics: 2 cloves minced garlic, bay leaves for depth
- Seasonings: Thyme, salt, black pepper, cayenne for authentic heat
- Sauce Base: Flour, white wine, diced tomatoes, chicken stock
- Star Protein: 2 lbs large uncooked shrimp, peeled
- For Serving: Hot cooked rice, chopped green onions
Cooking Instructions
- Sauté Base: Melt butter and cook trinity mix with garlic until lightly browned
- Season & Thicken: Mix dry seasonings with flour, stir into vegetables for 2 minutes
- Build Sauce: Add wine to deglaze, then pour in stock, tomatoes, and bay leaves
- Simmer & Develop: Let sauce reduce for 20-25 minutes, stirring occasionally
- Final Touch: Remove bay leaves, add shrimp and cook just 3-4 minutes until pink
- Serve: Ladle over hot rice, garnish with fresh green onions
Cooking Techniques
The magic of Shrimp Creole lies in building layers of flavor! Start by getting those veggies nice and brown – this adds a wonderful depth to your dish. When you add the flour to the vegetables, you’re making what Louisiana cooks call a “dry roux,” which will help thicken your sauce beautifully.
Keep stirring while it cooks to prevent any burning. As for the shrimp, they cook super fast, so add them right at the end. You’ll know they’re done when they turn pretty and pink – don’t cook them too long or they might get tough!
Variations & Substitutions
This classic dish is so flexible! Don’t have white wine? Just skip it – the recipe works great without it. You can swap the green bell pepper for red or yellow ones for a sweeter taste.
If you’re watching your heat level, feel free to reduce or skip the cayenne and hot sauce. For a richer tomato base, try using fire-roasted diced tomatoes. And while fresh shrimp are amazing, frozen shrimp work perfectly too – just thaw them completely before cooking.
Serving Suggestions
While white rice is the traditional base for Shrimp Creole, you’ve got options! Try brown rice for extra nutrition, or cauliflower rice for a lighter meal. Warm, crusty French bread on the side is perfect for soaking up the tasty sauce.
Want to add some green? A simple side salad with vinaigrette works beautifully. Don’t forget those green onions on top – they add such a fresh pop of flavor and color!
Storage Tips
Already cooked your Shrimp Creole? Pop it in an airtight container and it’ll keep in the fridge for up to 3 days.
The sauce actually gets even tastier as the flavors mix together! When reheating, warm it gently on the stovetop or in the microwave – just be careful not to overcook those shrimp. If you want to prep ahead, make the sauce base and refrigerate it, then add the shrimp when you’re ready to serve.
Shrimp Creole
Equipment
- Large skillet
Ingredients
Main Ingredients
- 4 Tablespoons butter
- 1 large onion diced
- 1 rib celery diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 Tablespoon flour
- 1/3 cup dry white wine optional
- 1 15 oz can diced tomatoes
- 1 cup chicken stock
- 2 bay leaves
- 2 lb large uncooked shrimp about 32
- 6-8 cups hot cooked rice for serving
- 2 green onions chopped, for garnish
Instructions
- Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.
- In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.
- Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.
- Remove bay leaves. Add shrimp and cook until pink, just 3-4 minutes.
- Serve over hot cooked rice and garnish with green onion.
