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Shrimp Creole
Shrimp Creole
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Try this quick and flavorful Louisiana shrimp creole for busy weeknights.
Ingredients:
  • For the rice
  • 6 cups water
  • 2 teaspoons salt
  • 3 cups long grain white rice, rinsed
  • For the shrimp creole
  • 1/2 stick butter
  • 1 large onion, chopped
  • 2 green bell peppers, seeded and chopped
  • 4 stalks celery, chopped
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons Worcestershire sauce
  • 1 (28 ounce) can whole peeled tomatoes
  • 2 teaspoons garlic powder
  • 2 tablespoons flour
  • 1/2 cup water
  • 2 cups seafood stock, store-bought or homemade
  • 2 pounds small 60 count shrimp, peeled and deveined
  • 1 tablespoon Cajun seasoning
  • 1/2 cup green onions, thinly sliced
Instructions:
  • Prepare perfect rice: Boil water in a pot, then add salt and rice. Cover, simmer for 20 minutes, then fluff with a fork before serving.
  • In a large pan over medium heat, melt butter until foamy. Add onions, bell pepper, and celery with salt and cayenne pepper. Sauté until soft, about 6-8 minutes, while the rice is cooking for the shrimp creole.
  • Combine bay leaves, Worcestershire sauce, tomatoes, and garlic powder in the pan. Stir well to mix and gently crush the tomatoes with a wooden spoon. Bring to a high heat until simmering, then reduce heat and let simmer for 15 minutes.
  • Whisk flour and water, then stir into pot with tomato sauce: Mix flour and water in a small bowl, then incorporate it into the pan with tomato sauce. Cook for 5 minutes before adding seafood stock.
  • Coat shrimp with Cajun seasoning and cook: Toss shrimp in Cajun seasoning until coated. Cook in pan until pink on the outside, stirring occasionally for 7-8 minutes. The sauce will thicken to coat the back of a spoon.
  • Incorporate the vibrant green onions and enjoy: Mix in the green onions and serve the shrimp creole over a bed of fluffy rice.

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