Classic Shrimp Creole

Shrimp Creole - Delish.com
Parker Feierbach

Similar to Shrimp Étouffée, but with a tomato based sauce, this saucy Shrimp Creole will transport you to the balcony-lined streets of New Orleans. Note that this dish has kick—if you're not a fan of spice, reduce the cayenne to 1/4 - 1/2 teaspoon. As for shrimp, we prefer tail-on (more flavor 😋) but without tails is OK too

Made this? Let us know how it went in the comment section below! 

Editor's note: The introduction to this recipe was updated on November 11, 2020 to include more information about the dish.

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Yields: 6 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 50 mins
Ingredients
3 tbsp.

butter

1

small onion, chopped

1

green bell pepper, chopped 

2

ribs celery, chopped

Kosher salt 

Freshly ground black pepper

4

cloves garlic, minced 

1 tbsp.

paprika

2 tsp.

dried thyme

2 tsp.

dried oregano 

1 tsp.

cayenne

1 1/2 c.

low-sodium chicken broth 

2

bay leaves

1

(15-oz.) can whole tomatoes, crushed 

2

green onions, thinly sliced, plus more for garnish 

2 tsp.

Worcestershire sauce

Juice of 1/2 lemon

1 tbsp.

vegetable oil 

1 1/2 lb.

shrimp, peeled and deveined 

Cooked white rice, for serving 

Directions
  1. In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until soft, 5 minutes. Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more. Add chicken broth and bay leaf and bring to a boil. Lower to a simmer and cook until reduced by about 1/4, 6 to 8 minutes.
  2. Add tomatoes and cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more. Season again with salt and pepper if needed, then turn off heat and stir in lemon juice.
  3. In a separate large skillet, heat oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper, then add prepared sauce to shrimp. Garnish with green onions and serve with rice.

Parker Feierbach
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