Pin It This dish features plump shrimp gently simmered in a rich, spiced tomato base infused with paprika, cayenne, and herbs. The sauce blends diced tomatoes, garlic, onions, and bell peppers into a comforting, flavorful mixture. Served atop perfectly cooked long-grain white rice, it delivers a balanced texture and hearty satisfaction. Garnished with fresh green onions and parsley, it's ideal for a lively dinner or gathering, capturing the essence of Creole-inspired flavors.
The first time I made Shrimp Creole, I was living in a tiny apartment with paper-thin walls. My neighbor knocked on my door within minutes of the sauce hitting the simmer. That aroma of the holy trinity cooking down in tomatoes has a way of traveling through buildings and making friends instantly.
Last February, during that brutal cold snap, I made a double batch for my sister and her family. My nephew who normally subsists on chicken nuggets had three servings and asked if I could teach him how to make it. Watching a nine year old learn to devein shrimp while asking questions about cayenne pepper was unexpectedly wholesome.
Ingredients
- Large shrimp: Fresh or thawed frozen both work beautifully, but never buy pre-cooked shrimp here
- Onion, bell pepper, and celery: This holy trinity is non-negotiable and chopping everything finely helps them melt into the sauce
- Tomato paste and diced tomatoes: The paste adds depth while the canned tomatoes provide body and brightness
- Seafood stock: Homemade or store-bought, this layers in that ocean sweetness that balances the heat
- Paprika and cayenne: Paprika brings color and subtle fruitiness while cayenne delivers the backend warmth
- Worcestershire sauce: The secret umami bomb that makes people ask what you did differently
- Hot sauce: Start conservatively and add more at the end if you love the burn
- White rice: Long-grain rice stays fluffy and provides the perfect neutral canvas for all those bold flavors
Instructions
- Get your rice going first:
- Rinse the rice under cold water until it runs clear, then cook it in water or seafood stock according to package directions. Fluffy rice with just a hint of salt makes all the difference here.
- Build your flavor foundation:
- Heat oil in a large skillet over medium heat and cook the onion, bell pepper, and celery for 5 to 7 minutes until they are soft and fragrant. Take your time here because this is where the depth develops.
- Wake up the garlic:
- Add the minced garlic and stir for just 1 minute until it becomes aromatic. Watch closely so it does not brown or turn bitter.
- Create the sauce base:
- Stir in the tomato paste, diced tomatoes with their juice, bay leaf, and all your dried spices. Let everything cook together for 2 to 3 minutes while stirring constantly to toast the spices.
- Simmer into something special:
- Pour in the seafood stock, Worcestershire, sugar, and hot sauce. Bring it to a gentle simmer then reduce heat and let it cook uncovered for 15 minutes until the sauce thickens enough to coat a spoon.
- Add the shrimp:
- Gently fold the shrimp into the sauce and cook for 3 to 5 minutes until they turn pink and opaque. Remove from heat immediately because overcooked shrimp become rubbery and sad.
- Season to taste:
- Discard the bay leaf and taste your sauce. Add salt if needed or an extra splash of hot sauce if you like more fire.
- Bring it all together:
- Mound fluffy white rice into shallow bowls and spoon that gorgeous sauce and shrimp generously over the top. Scatter green onions and parsley across everything for that pop of fresh color.
Pin It This recipe has become my go-to for bringing people together. There is something about communal bowls of shrimp and sauce that makes conversation flow easier, maybe because everyone is too busy enjoying themselves to worry about being polite.
Making It Your Own
I have played around with this base recipe more times than I can count. Adding andouille sausage turns it into a hearty main, while swapping in crab meat makes it feel more elegant for dinner parties. The technique stays the same but the soul of the dish shifts.
Rice Wisdom
Cooking rice seems simple but getting it perfectly fluffy took me years to master. Rinsing until the water runs clear removes excess starch so each grain stays separate, and letting it rest covered for those final five minutes makes all the difference in texture.
Serving Suggestions
A crusty baguette for mopping up that sauce is non-negotiable in my house. A simple green salad with sharp vinaigrette cuts through the richness, and an ice-cold beer or crisp white wine ties everything together perfectly.
- Butter your warm bread before serving
- Set out extra hot sauce at the table
- Lemon wedges brighten every bite
Pin It This is the kind of recipe that turns a Tuesday dinner into something worth remembering. Enjoy every bite.
Recipe Q&A
- → How do I cook the rice for best results?
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Rinse the rice until water runs clear, then simmer with water or seafood stock, salt, and cover for 15–18 minutes. Let it rest covered before fluffing.
- → Can I adjust the heat level in the sauce?
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Yes, increasing cayenne pepper or hot sauce will add extra heat to the tomato base while maintaining balance.
- → What are good substitutes for shrimp?
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Chicken or andouille sausage can replace shrimp to vary the protein while preserving the dish's character.
- → How long does this dish keep after cooking?
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It stays fresh in the refrigerator for up to two days if stored properly in an airtight container.
- → What garnishes enhance this preparation?
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Fresh green onions and chopped parsley add vibrant color and a bright, fresh flavor contrast.
