RoughChop Logo
Suggestions
🖨️

Shrimp Creole

Chop Rating
chopchopchopchopchop
Sign in to review
Not yet rated
main courses•creole•contains shellfish
45 minutes•4 servings•

Ingredients

  • 1 1/2 pounds large shrimp, shell-on – peeled and deveined; shells reserved (~54 Large shrimps)
  • 2 cups water – for shrimp stock
  • 1 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 1 cup onion – finely chopped (~1 medium onion)
  • 1 cup green bell pepper – finely chopped (~1 medium green bell pepper)
  • 1 cup celery – finely chopped
  • 4 cloves garlic – minced
  • 2 tbsp tomato paste
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 28 ounces crushed tomatoes
  • 1 tbsp worcestershire sauce
  • 2 leaves bay
  • 1/2 tsp granulated sugar
  • 1 tsp hot sauce
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice – fresh
  • scallion – thinly sliced (for garnish)
  • flat-leaf parsley – chopped (for garnish)
  • long-grain white rice – cooked (for serving)
Shrimp Creole

Instructions

1. Peel and devein the shrimp, reserving the shells. Pat the shrimp dry and set aside; rinse the shells.

2. Make a quick shrimp stock: Combine the reserved shells and 2 cups water in a small saucepan. Bring to a boil, then simmer gently for 10–15 minutes. Strain and discard shells; you should have about 1.5 cups stock. Keep warm.

3. Heat the vegetable oil and butter in a large heavy pot over medium heat until the butter foams. Add the onion, green bell pepper, and celery; cook, stirring, until softened and lightly translucent, 8–10 minutes. Add the garlic and cook until fragrant, about 1 minute.

4. Stir in the tomato paste and cook, stirring, until it darkens slightly and smells sweet, about 2 minutes. Add the paprika, cayenne, dried thyme, and dried oregano; cook 30 seconds.

5. Add the crushed tomatoes, 1.5 cups shrimp stock, Worcestershire sauce, bay leaves, granulated sugar, hot sauce, kosher salt, and black pepper. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until the sauce thickens and the vegetables are tender, 20–25 minutes (sauce should be glossy and coat a spoon).

6. Add the shrimp to the simmering sauce and cook gently, stirring once or twice, until pink and just opaque in the center, 3–5 minutes.

7. Remove from heat, discard the bay leaves, and stir in the lemon juice. Taste and adjust seasoning if needed.

8. Serve the Shrimp Creole over cooked long-grain white rice. Garnish with sliced scallions and chopped parsley. Serve hot.

Shrimp Creole is a bright, savory Louisiana dish featuring tender shrimp in a tomato-based sauce layered with the “holy trinity” of onion, bell pepper, and celery. Its flavor is built on aromatic vegetables, a touch of heat from cayenne and hot sauce, and the subtle depth of bay, thyme, and oregano. The sauce simmers to a silky, spoon-coating consistency, and the shrimp are cooked just until succulent. Served over fluffy long-grain rice with a shower of scallions and parsley, it’s comforting yet vibrant, and perfect for sharing.

Rooted in New Orleans’ Creole kitchen, Shrimp Creole reflects centuries of French, Spanish, West African, and Caribbean influence. The dish gained prominence in home and restaurant cooking throughout the 20th century as tomatoes became a defining element of many Creole sauces. Distinct from Cajun étouffée’s roux-thickened style, Shrimp Creole is known for its tomato brightness and gentle heat, appearing on Lenten menus, family tables, and neighborhood institutions across south Louisiana.