Description
Shrimp Creole is a mouthwatering Louisiana-style dish that combines tender shrimp with a bold Creole-spiced tomato sauce served over fluffy white rice. Packed with flavors from fresh vegetables, aromatic spices, and a touch of wine, this classic Southern recipe delivers a perfectly balanced dish ideal for family dinners or special occasions.
Ingredients
Units
Scale
For the Shrimp:
- 2 pounds medium shrimp, peeled & deveined
- Creole Seasoning (homemade or store-bought)
For the Sauce:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter or bacon fat, divided
- 1 medium yellow onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 teaspoons Creole Seasoning (or store-bought)
- 2 teaspoons Worcestershire Sauce
- 1 tablespoon granulated sugar, dissolved in 1/4 cup hot water
- 28 ounces San Marzano whole tomatoes, crushed by hand
- 24 ounces Passata
- 2 bay leaves
- 1/4 cup plus 2 tablespoons medium dry red wine
- Juice of 1 lemon
- 4 tablespoons chopped fresh parsley, divided
For Serving:
- White rice (enough for 8 servings)
- Lemon wedges (1-2 lemons, cut into wedges)
- Salt & black pepper, to taste
- 2–3 splashes hot sauce (like Frank’s)
- Sliced scallions
Instructions
- Season the Shrimp:
Pat the shrimp dry with paper towels and lightly sprinkle with Creole Seasoning. Place the shrimp in the refrigerator until ready to use. - Prepare the Vegetables:
Heat a large skillet over medium heat. Add olive oil, 1 tablespoon of butter, diced onion, and bell peppers. Cook for about 2 minutes, stirring often, until the vegetables start to soften slightly. - Cook the Base:
Add minced garlic, all-purpose flour, tomato paste, and Creole Seasoning. Stir to combine and reduce the heat to medium-low. Cook while stirring for 4-5 minutes until the mixture darkens and the vegetables are fully softened. - Add Liquids and Simmer:
Stir in Worcestershire Sauce, the sugar-water mixture, crushed tomatoes, Passata, bay leaves, and ¼ cup of red wine. Reduce the heat to low and simmer the sauce for 1 to 1½ hours, stirring occasionally, until it thickens to your desired consistency. - Cook the Rice:
While the sauce simmers, prepare white rice according to package instructions. - Partially Cook the Shrimp:
About 10 minutes before the sauce is done, remove the shrimp from the refrigerator. Heat a separate large skillet over medium heat and add the remaining tablespoon of butter. Once melted, add the shrimp and 2 tablespoons of red wine. Cook for 1 minute until the shrimp start to turn pink. - Finish the Dish:
Add the partially cooked shrimp to the simmering sauce. Stir and cook for an additional 3-5 minutes, or until the shrimp are opaque and curl slightly. Remove and discard the bay leaves. - Flavor Adjustment:
Add the juice of 1 lemon, along with 2 tablespoons of parsley. Taste and adjust the flavor with salt, pepper, Creole seasoning, and hot sauce as needed. Stir and cook for an additional minute. - Serve:
Ladle the Shrimp Creole over a bed of white rice. Garnish with additional parsley, a wedge of lemon, sliced scallions, and extra hot sauce if desired. Enjoy!
Notes
- Creole Seasoning: You can use store-bought seasoning, but homemade blends are often more flavorful. A typical blend includes paprika, cayenne, garlic powder, black pepper, oregano, and thyme.
- Tomatoes: San Marzano tomatoes are ideal for this recipe due to their sweet, rich flavor, but any high-quality canned whole tomatoes will work.
- Wine Substitute: If you prefer to avoid alcohol, substitute the red wine with chicken or seafood stock.
- Make-ahead Tip: The sauce can be prepared a day in advance. Refrigerate it and reheat before serving.
- Dietary Customization: Serve with cauliflower rice or zucchini noodles for a low-carb option.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 870mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 170mg
