Shrimp Creole with Rice (Print Version)

Succulent shrimp simmered in a spicy tomato sauce paired with fluffy white rice and savory 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, finely chopped
04 - 2 celery stalks, finely chopped
05 - 3 garlic cloves, minced
06 - 1 (14.5 oz) can diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 bay leaf
09 - 2 green onions, sliced for garnish
10 - 2 tbsp fresh parsley, chopped for garnish

→ Pantry

11 - 2 tbsp vegetable oil
12 - 1 cup long-grain white rice
13 - 2 cups water or seafood stock for rice
14 - 1 cup seafood stock or chicken broth for sauce
15 - 1 tsp sugar
16 - 1 tsp Worcestershire sauce
17 - 1 tsp hot sauce, or to taste

→ Spices

18 - 1 tsp paprika
19 - 1/2 tsp cayenne pepper, adjust to taste
20 - 1/2 tsp dried thyme
21 - 1/2 tsp dried oregano
22 - 1/2 tsp black pepper
23 - 1/2 tsp salt, plus more to taste

# How-To:

01 - Rinse rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water or seafood stock to a boil. Add rice and a pinch of salt. Reduce heat, cover, and simmer for 15-18 minutes until tender. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add onion, bell pepper, and celery. Sauté for 5-7 minutes until vegetables are softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add tomato paste, diced tomatoes with juice, bay leaf, paprika, cayenne, thyme, oregano, black pepper, and salt. Cook for 2-3 minutes, stirring frequently to incorporate flavors.
05 - Pour in seafood stock, Worcestershire sauce, sugar, and hot sauce. Bring to a simmer, then reduce heat. Cook uncovered for 15 minutes, stirring occasionally, until sauce thickens slightly.
06 - Add shrimp to the skillet. Cook for 3-5 minutes, stirring occasionally, until shrimp turn pink and are just cooked through. Remove from heat immediately to prevent overcooking. Discard bay leaf.
07 - Taste and adjust seasoning with additional salt or hot sauce if needed. Serve hot over prepared white rice. Garnish with sliced green onions and fresh chopped parsley.

# Expert Advice:

01 -
  • The sauce comes together in one pan and tastes like it simmered all day
  • You can adjust the heat exactly to your comfort zone
  • Leftovers somehow taste even better the next night
02 -
  • Do not skip the sugar because it balances the acidity of the tomatoes
  • Shrimp continue cooking after you remove them from heat so pull them early
  • The sauce needs at least 15 minutes of simmering to develop proper depth
03 -
  • Buy the best shrimp you can find because they are the star of the show
  • Make extra sauce and freeze it for emergency weeknight dinners

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