Description
This Shrimp Creole recipe is a classic Louisiana dish bursting with bold flavors from Creole seasoning, fresh bell peppers, tomatoes, and a savory sauce simmered to perfection. Served over white rice and garnished with fresh parsley, lemon, and a touch of hot sauce, it’s a comforting and vibrant meal great for family gatherings or weekend dinners.
Ingredients
Scale
Shrimp
- 2 pounds medium shrimp (peeled & deveined)
- Creole Seasoning; homemade or store-bought
For the Sauce
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter or bacon fat (divided)
- 1 medium yellow onion (diced)
- ½ red bell pepper (diced)
- ½ green bell pepper (diced)
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 teaspoons Creole Seasoning (or store-bought)
- 2 teaspoons Worcestershire Sauce
- 1 tablespoon granulated sugar (dissolved in ¼ cup hot water)
- 28 ounces Marzano whole tomatoes (crushed by hand)
- 24 ounces Passata
- 2 bay leaves
- ¼ cup plus 2 tablespoons medium dry red wine
- Juice of 1 lemon
- 4 tablespoons chopped fresh parsley (divided)
- Salt & Black pepper (to taste)
- 2-3 splashes Hot Sauce (like Frank’s)
To Serve
- White rice (enough for 8 servings)
- 1-2 lemon (cut into wedges)
- Sliced scallions
Instructions
- Prepare the shrimp: Pat the shrimp dry with paper towels and lightly sprinkle with homemade Creole seasoning. Refrigerate the shrimp until ready to use.
- Sauté vegetables: Heat a large skillet over medium heat. Add olive oil, 1 tablespoon of butter, diced onion, and diced red and green bell peppers. Cook, stirring often, for about 2 minutes until the vegetables have softened slightly but are not fully cooked.
- Add aromatics and thicken: Stir in minced garlic, flour, tomato paste, and 2 teaspoons Creole seasoning. Reduce heat to medium-low and cook, stirring frequently, for 4 to 5 minutes until the mixture turns brown and the vegetables soften fully.
- Create the Creole sauce: Mix in Worcestershire sauce, sugar dissolved in hot water, crushed tomatoes, Passata, bay leaves, and ¼ cup red wine. Reduce heat to low and let the sauce simmer gently for 1 to 1½ hours, stirring occasionally until thickened and rich in flavor.
- Cook the rice: While the sauce simmers, prepare white rice according to package instructions, enough to serve 8 people.
- Prepare the shrimp: About 10 minutes before the sauce is done, set the shrimp out to reach room temperature. Heat a separate large skillet over medium heat and add the remaining 1 tablespoon butter. When melted, add shrimp and 2 tablespoons red wine. Sauté the shrimp for 1 minute.
- Combine shrimp and sauce: Transfer the lightly cooked shrimp into the simmering sauce and cook for an additional 3 to 5 minutes until the shrimp are opaque and curl slightly.
- Finish the sauce: Remove and discard the bay leaves. Stir in the juice of one lemon and 2 tablespoons of chopped fresh parsley. Mix well.
- Season to taste: Taste the dish and if needed, add more salt, cracked black pepper, Creole seasoning, and hot sauce. Stir and cook for an additional minute to blend flavors.
- Serve: Ladle the Shrimp Creole over a bed of cooked white rice. Garnish with remaining chopped parsley, lemon wedges, sliced scallions, and extra hot sauce if desired.
- Enjoy: Serve hot and enjoy the vibrant flavors of this classic Louisiana dish.
Notes
- You can use store-bought Creole seasoning, or make your own for a more personalized flavor profile.
- Simmering the sauce for 1 to 1½ hours deepens the flavor; don’t rush this step.
- Medium dry red wine adds complexity but can be omitted for a non-alcoholic version—replace with additional broth or water.
- Shrimp cooks quickly; avoid overcooking to keep it tender and juicy.
- Serve with crusty French bread for a heartier meal.
