Description
This easy Shrimp Creole recipe features succulent shrimp in a richly seasoned tomato sauce made with the classic Creole “holy trinity” of onion, bell pepper, and celery. Flavored with Cajun spices, thyme, and a hint of cayenne heat, this Louisiana-inspired dish comes together in under an hour and tastes like you’ve been cooking all day. Serve over fluffy rice for a satisfying weeknight dinner that the whole family will love.
Ingredients
For the Creole Sauce:
- 2 tablespoons canola oil (or another neutral oil)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 1 medium green bell pepper, seeds and membrane removed, finely chopped
- 2–3 stalks celery, chopped (amount similar to chopped bell pepper)
- 4 cloves garlic, minced
- 1 tablespoon Cajun or Creole seasoning (or to taste)
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust for spice preference)
- 1 bay leaf
- 1 (15-ounce) can tomato sauce
- 1 cup water (or about half the tomato-sauce can, used to rinse)
- 1 tablespoon Worcestershire sauce
For the Shrimp:
- 1½ pounds large shrimp (about 16–20 count per pound), peeled, deveined, tails removed
For Serving:
- Salt and freshly ground black pepper, to taste
- Optional: hot sauce (like Tabasco), to taste
- 2 tablespoons chopped fresh parsley (plus sprigs for garnish)
- Cooked rice
- Lemon wedges (optional)
Instructions
In a large skillet or sauté pan, heat the oil and butter over medium-high heat. Once hot and the butter is melted, add the chopped onion, bell pepper, and celery. Lower the heat to medium and cook for about 10–12 minutes, stirring occasionally, until the vegetables are very soft and melted.
Add the minced garlic, Cajun/Creole seasoning, dried thyme, cayenne pepper, and the bay leaf. Stir briefly to coat the vegetables and let the spices “bloom” for about 1 minute.
Pour in the tomato sauce, water, and Worcestershire sauce. Stir to combine everything beautifully. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 8–10 minutes, or until the sauce thickens somewhat and the flavors meld together.
Stir in the shrimp, making sure they’re nestled into the sauce. Cook for 1–2 minutes, flipping the shrimp halfway through, just until they turn firm and pink.
Adjust the seasoning by adding hot sauce if using, plus salt and pepper to taste. Remove the bay leaf (don’t forget this step—nobody wants to bite into a bay leaf!).
Sprinkle the chopped parsley over the top. Serve immediately over hot cooked rice. Garnish with fresh parsley sprigs and lemon wedges if desired.
Notes
- Don’t skip the “melting” of the vegetables in Step 1. This is where you build the flavor foundation. If they’re still crunchy, your sauce won’t have that deep, authentic taste.
- Fresh vs. frozen shrimp: Both work great! If using frozen, thaw them in the fridge overnight and pat them VERY dry before adding to the sauce.
- Control the heat level: Start with less cayenne (or skip it entirely) if you’re sensitive to spice. You can always add hot sauce at the table!
- Make it thicker: If your sauce seems too thin, let it simmer a few extra minutes before adding the shrimp.
- Save time: Buy pre-chopped “holy trinity” mix from the grocery store’s freezer section!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American