Description
A flavorful Louisiana-style Creole dish featuring shrimp simmered in a rich tomato-based sauce seasoned with onions, peppers, celery, and traditional Creole spices—served over rice for a hearty and spicy meal.
Ingredients
Units
Scale
- 1 lb (450 g) medium shrimp, peeled and deveined
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp Creole or Cajun seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/8 tsp cayenne pepper (adjust to taste)
- 1 tbsp tomato paste
- 1 (14 oz) can diced tomatoes
- 1 cup seafood or chicken broth
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley
- 2 green onions, sliced
- Cooked white rice, for serving
Instructions
- Pat shrimp dry and season lightly with salt, pepper, and a pinch of Creole seasoning. Set aside.
- In a large skillet or Dutch oven, melt butter with oil over medium heat. Add onion, bell pepper, and celery (the “holy trinity”) and sauté until softened, about 5–6 minutes.
- Add garlic, Creole seasoning, smoked paprika, dried thyme, and cayenne. Cook 1 minute until fragrant.
- Stir in tomato paste and cook 1 minute. Add diced tomatoes, broth, and bay leaves. Bring to a simmer and let cook 10 minutes to develop flavors.
- Add shrimp to the sauce, stirring gently. Simmer until shrimp are pink and opaque, about 3–4 minutes. Discard bay leaves.
- Adjust seasoning with salt, pepper, or more Creole seasoning as desired.
- Stir in chopped parsley and green onions just before serving.
- Serve hot over a bed of cooked white rice. Garnish with extra parsley or green onions.
Notes
- Use medium shrimp (41–50 count/lb) for best texture—don’t overcook or they’ll turn rubbery.
- For deeper flavor, let the sauce simmer longer, up to 15 minutes.
- Add a splash of Worcestershire sauce or hot sauce for extra tang or heat.
- Anchovy paste (1 tsp) or a pinch of smoked salt can add complexity if desired.
- Leftovers keep well refrigerated for up to 2 days—reheat gently and serve over rice or grits.
Nutrition
- Serving Size: 1 cup over rice
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 210 mg