Shrimp Creole with White Rice (Print Version)
Tender shrimp simmered in a spicy tomato sauce over fluffy white rice, embodying Louisiana flavors.
# What You Need:
→ For the Shrimp Creole
01 - 1 ½ lbs large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 (14.5 oz) can crushed tomatoes
08 - 1 cup tomato sauce
09 - ½ cup chicken or seafood stock
10 - 2 tsp Creole seasoning
11 - ½ tsp cayenne pepper
12 - 1 bay leaf
13 - 1 tsp dried thyme
14 - ½ tsp smoked paprika
15 - 1 tsp Worcestershire sauce
16 - Salt and freshly ground black pepper, to taste
17 - 2 tbsp fresh parsley, chopped
18 - 2 green onions, sliced
19 - Juice of ½ lemon
→ For the White Rice
20 - 1 ½ cups long-grain white rice
21 - 3 cups water
22 - 1 tbsp unsalted butter
23 - ½ tsp salt
# How-To:
01 - Rinse the shrimp under cold water and pat dry thoroughly. Set aside while preparing the base.
02 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, bell pepper, and celery; sauté for 5 minutes until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
04 - Add crushed tomatoes, tomato sauce, stock, Creole seasoning, cayenne, bay leaf, thyme, paprika, Worcestershire sauce, salt, and pepper. Stir well to combine.
05 - Bring the mixture to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally to prevent sticking, until flavors meld together.
06 - While sauce simmers, bring water, butter, and salt to a boil in a medium saucepan. Stir in rice, reduce heat to low, cover, and simmer for 15 minutes until tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
07 - Add shrimp to the simmering sauce. Cook for 4-5 minutes, just until shrimp turn pink and opaque. Avoid overcooking to maintain tenderness.
08 - Remove and discard bay leaf. Stir in lemon juice, fresh parsley, and half the green onions. Taste and adjust seasoning as needed.
09 - Fluff rice with a fork and divide among serving plates. Generously spoon Shrimp Creole over the rice. Garnish with remaining green onions.
# Expert Advice:
01 -
- The sauce comes together in one pan but tastes like it simmered all day
- Perfect balance of spicy and savory that makes everyone ask for seconds
02 -
- Overcooked shrimp become rubbery, so watch them like a hawk once they hit the sauce
- The sauce needs at least 20 minutes to develop depth, so don't rush this step
03 -
- Taste your sauce before adding shrimp and adjust seasoning—it's harder to fix once they're in
- Let the rice stand covered for 5 minutes after cooking for perfect texture every time