Name: Shrimp Creole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: Olive oil (for searing shrimp); 2 lbs large or jumbo shrimp, peeled, deveined, and tail-off; 6 tbsp unsalted butter; 1 medium onion, diced; 2 celery sticks, diced; 1 bell pepper, diced; 3 garlic cloves, minced; 1 tsp sea salt; ¼ tsp cayenne pepper (½ tsp for spicier); 1 tsp smoked paprika; 2 tbsp all-purpose flour; 2 cups seafood stock or chicken stock; 1 (14.5 oz) can diced tomatoes; 1 tbsp Coles Worcestershire sauce; 3 thyme sprigs; 2 bay leaves; 1–2 tsp hot sauce (to taste); Fresh parsley, chopped (optional, for garnish)

Ingredients

Scale

Olive oil (for searing shrimp)
2 lbs large or jumbo shrimp, peeled, deveined, and tail-off
6 tbsp unsalted butter
1 medium onion, diced
2 celery sticks, diced
1 bell pepper, diced
3 garlic cloves, minced
1 tsp sea salt
¼ tsp cayenne pepper (½ tsp for spicier)
1 tsp smoked paprika
2 tbsp all-purpose flour
2 cups seafood stock or chicken stock
1 (14.5 oz) can diced tomatoes
1 tbsp Coles Worcestershire sauce
3 thyme sprigs
2 bay leaves
1–2 tsp hot sauce (to taste)
Fresh parsley, chopped (optional, for garnish)

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Instructions

Sear the shrimp: Heat a large skillet or Dutch oven over medium-high heat with a drizzle of olive oil. Toss in your shrimp, cooking them for about a minute on each side, just until they’re lightly golden. Don’t overcook them – they’ll finish cooking in the sauce later. Remove and set them aside.
Sauté the veggies: Reduce the heat to medium and add the butter. Once melted, toss in the onion, celery, bell pepper, and garlic. Sauté for 6-7 minutes, stirring occasionally, until the veggies are softened and slightly caramelized. This step builds a ton of flavor, so take your time here.
Season and thicken: Stir in the sea salt, smoked paprika, and cayenne. Sprinkle the flour over the veggies and whisk it in until you have a smooth paste. Cook for 1-2 minutes to remove the raw flour taste.
Simmer the sauce: Slowly pour in the stock while whisking to avoid lumps. Stir in the diced tomatoes, Worcestershire sauce, thyme sprigs, and bay leaves. Let the mixture come to a gentle simmer and cook for 30 minutes, stirring occasionally. The sauce should thicken slightly and smell heavenly by the end.
Finish with shrimp: Remove the bay leaves and thyme sprigs. Taste the sauce and adjust the seasoning, adding a dash more salt or hot sauce if needed. Add the shrimp back into the skillet and simmer for no more than 2 minutes – just enough to warm them through.
Serve: Spoon the Shrimp Creole over fluffy white rice, and garnish with fresh parsley for a pop of color.

Notes

Shrimp Creole is best served with a generous scoop of white rice, but why stop there? For a dinner party, consider serving it family-style with a side of crusty French bread for dipping. Garnish with fresh parsley or even a few lemon wedges for a burst of freshness. Add a green salad with a tangy vinaigrette to balance the rich, saucy flavors.

Author: Lily
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner