Mardi Gras Shrimp Creole (Printable)

Tender shrimp cooked in a spicy tomato sauce with fresh vegetables and Creole seasonings.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 (14.5 oz) can diced tomatoes, with juice
07 - 2 green onions, sliced for garnish
08 - 2 tbsp fresh parsley, chopped for garnish

→ Spices & Seasonings

09 - 2 tbsp Creole seasoning
10 - 1/2 tsp cayenne pepper
11 - 1/2 tsp smoked paprika
12 - 1 bay leaf
13 - 1/2 tsp dried thyme
14 - 1/2 tsp dried oregano
15 - Salt and freshly ground black pepper

→ Pantry

16 - 3 tbsp vegetable oil
17 - 2 tbsp tomato paste
18 - 1 cup chicken or seafood stock
19 - 1 tsp Worcestershire sauce
20 - 1 tsp hot sauce
21 - 2 cups cooked white rice

# How To Cook:

01 - Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
02 - Add the onion, bell pepper, and celery. Sauté for 5 to 7 minutes until softened.
03 - Stir in the garlic, tomato paste, Creole seasoning, cayenne pepper, paprika, thyme, and oregano. Cook for 1 to 2 minutes until fragrant.
04 - Add the diced tomatoes with juice, bay leaf, Worcestershire sauce, hot sauce, and stock. Stir to combine.
05 - Bring the mixture to a simmer. Reduce heat and cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens.
06 - Season the shrimp with salt and pepper. Add them to the skillet and cook for 3 to 5 minutes, or until pink and just cooked through.
07 - Remove from heat. Discard the bay leaf. Serve the Shrimp Creole over hot cooked rice. Garnish with sliced green onions and chopped parsley.

# Expert Tips:

01 -
  • The sauce develops layers of flavor that make you feel like you spent hours at the stove, even though it comes together in under an hour
  • Its forgiving enough for a Tuesday night dinner but impressive enough to serve at your next dinner party
  • The spice level is completely customizable, so everyone at your table gets exactly the heat they crave
02 -
  • Never add the shrimp until the very end, because they turn rubbery faster than you can say Laissez les bon temps rouler
  • Let the sauce rest for 5 minutes off the heat before serving, which lets all those spices really become friends
  • Cooked rice absorbs sauce like magic, so serve extra on the table because people always want more
03 -
  • Pat shrimp completely dry before adding them, otherwise they steam instead of sear and you lose that gorgeous pink color
  • Keep some crusty French bread nearby because the sauce demands something for sopping, and not offering it feels like a crime against humanity

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