Shrimp Creole
This zesty Shrimp Creole is an easy recipe that hails from Louisiana. It's a combination of shrimp, tomatoes, onions, celery and bell peppers all in a spicy sauce that's perfect served over white rice.
Servings: 4 servings
Calories: 198kcal
Ingredients
- 1 1/2 lbs. large shrimp, shelled and deveined
- 1/4 cup (4 Tbsp.) unsalted butter
- 1/4 cup all-purpose flour
- 1 cup yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 14.5-oz. can petite diced tomatoes, undrained
- 1 1/2 cups low-sodium chicken stock, divided
- 1 1/2 tsp. Tony Chachere's Creole Seasoning, more or less depending on how spicy you like things
- 1 tsp. dried thyme leaves
- 1 bay leaf
- 1 1/2 tsp. granulated sugar
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 cup fresh parsley, finely chopped
- hot sauce, for serving, if desired
- white rice, for serving
Instructions
- In a large deep skillet or Dutch oven, melt butter over medium-low heat. Once melted, add the flour and whisk until combined. Continue to cook whisking constantly until the mixture turns a light brown color, about 4-5 minutes.
- Raise the heat to medium and add the onions, celery and peppers. Cook until softened, about 8-10 minutes, stirring often. Add the garlic and continue to cook for one minute.
- Stir in the tomatoes, undrained, 1 cup of the chicken stock, creole seasoning, thyme, bay leaves, sugar, salt and pepper until well combined. Bring to a simmer, then reduce the heat to low and cook for 8-10 minutes, stirring occasionally until slightly thickened.
- Add the remaining 1/2 cup chicken stock and shrimp and cook until the shrimp are opaque, about 5 minutes. Remove from the heat and remove the bay leaf and add the chopped fresh parsley. Season with salt and pepper to taste. Serve over white rice and with hot sauce, if desired.
Notes
I used a combination of red and green bell peppers, but you can use one or the other.
Feel free to add as much creole seasoning as you prefer. For today's recipe I used 1 1/2 teaspoons which gave it a nice spicy flavor.
As mentioned above, this is delicious served over white rice. If you prefer brown rice just substitute.
Nutrition
Calories: 198kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 529mg | Potassium: 357mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2261IU | Vitamin C: 52mg | Calcium: 50mg | Iron: 2mg