Shrimp Creole is a dish that brings the vibrant flavors of New Orleans right to your kitchen. With its rich, spicy sauce and succulent shrimp, this recipe is both simple and satisfying. It’s perfect for those nights when you want to whip up something quick without sacrificing taste. Enjoy it over a bed of rice, and you’ll have a meal that’s sure to impress!
Steps
- Melt butter in a large skillet on medium heat, then add diced onion, celery, bell pepper, and minced garlic. Cook until the vegetables are slightly browned.
- In a separate bowl, mix together thyme, salt, black pepper, cayenne pepper, and flour. Stir this mixture into the sautéed vegetables, cooking for an additional two minutes.
- Pour in white wine (if using) to deglaze the skillet, then add chicken stock, diced tomatoes, bay leaves, and hot sauce. Lower the heat and let the mixture simmer for 20-25 minutes, stirring occasionally.
- Take out the bay leaves and add raw, peeled shrimp with tails on. Cook for a few minutes until the shrimp are pink.
- Serve the shrimp creole over hot cooked rice and top with chopped green onions for garnish.
Ingredients
- 4 tablespoons butter
- 1 large onion, diced
- 1 rib celery, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 tablespoon flour
- 1/3 cup dry white wine (optional)
- 1 can (15 oz) diced tomatoes or about 1 1/4 cups of peeled and diced fresh tomatoes
- 1 cup chicken stock
- 2 bay leaves
- Hot pepper sauce (such as Tabasco), to taste
- 2 pounds large, uncooked shrimp (approximately 32 shrimp)
- 6-8 cups hot cooked rice, for serving
- 2 green onions, chopped, for garnish
Nutritional Values
Calories: 316kcal | Carbohydrates: 7g | Protein: 39g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 483mg | Sodium: 1795mg | Potassium: 294mg | Fiber: 1g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 29mg | Calcium: 279mg | Iron: 4mg
FAQ
- Can I use frozen shrimp for Shrimp Creole?
- Yes, using frozen shrimp is a great option unless you have access to fresh shrimp. Frozen shrimp often retains its freshness better than shrimp labeled as “fresh” at the store, which is frequently just thawed from frozen.
- What is the best way to thaw frozen shrimp?
- To thaw frozen shrimp, you can either place the bag in the refrigerator overnight or submerge the shrimp in a bowl of ice-cold water for about an hour. Then, drain and pat dry with paper towels before cooking.
- Can I prepare Shrimp Creole in advance?
- Yes, the sauce can be made ahead of time without the shrimp. Store it in the refrigerator for 1-2 days, then reheat and add the shrimp just before serving.
- Is it possible to freeze Shrimp Creole?
- You can freeze the sauce without the shrimp for up to 2-3 months. Thaw the sauce in the refrigerator, then reheat it in a saucepan and add the shrimp, cooking until they turn pink.
- What can I serve with Shrimp Creole besides rice?
- While traditionally served over rice, Shrimp Creole can also be served over mashed potatoes, pasta, or enjoyed on its own for a low-carb option.
Tips
- Choose the Right Shrimp: Opt for large, tail-on, uncooked shrimp for the best flavor and texture. If fresh shrimp isn’t available, go for high-quality frozen shrimp, which often tastes fresher than thawed shrimp from the seafood counter.
- Thaw Shrimp Properly: For optimal taste and texture, thaw frozen shrimp by placing them in the refrigerator overnight or by soaking them in ice-cold water for about an hour, then pat them dry with paper towels before cooking.
- Prepare the Sauce Ahead: Enhance the depth of flavor by making the sauce a day or two in advance and refrigerating it. This allows the spices and ingredients to meld together beautifully. Just reheat and add shrimp before serving.
- Explore Variations: Personalize your Shrimp Creole by experimenting with add-ins like bacon, sausage, or crawfish. You can also swap shrimp for chicken or catfish, or serve the dish over mashed potatoes or pasta instead of rice for a unique twist.
Equipment
- Large Skillet – for sautéing the vegetables and cooking the shrimp.
- Small Mixing Bowl – for whisking together the spices and flour.
- Whisk – for mixing spices and flour.
- Chef’s Knife – for dicing the onion, celery, and bell pepper, and mincing garlic.
- Cutting Board – for preparing vegetables.
- Measuring Cups and Spoons – for accurately measuring ingredients.
