Shrimp Creole Recipe - Juicy wild-caught Gulf Shrimps cooked in traditional Louisiana style is spicy, smoky, and so delicious. It's quite similar to Spicy New Orleans Shimp but all the more comforting.
Neither soupy nor dry but just perfect. Serve this with Southern Buttermilk Biscuits or Cornbread or Southern Creamed Corn.
Creole and Cajun Cuisines have taken over the world by storm. There are certainly few differences between the two - Cajun Vs Creole.
But they have one thing in common. Both taste so damn good. You can try Cajun Shrimp and Rice (Instant Pot / Slow Cooker) or Easiest Cajun Shrimp Pasta for a traditional and laid-back cajun experience.
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Shrimp Creole Recipe
This popular New Orleans and Louisiana-style Shrimp Recipe is made with the holy trinity - onion, celery, and bell pepper. Along with that, there goes a can of diced tomatoes, few cloves of garlic, and of course some spices such as salt, pepper, cayenne pepper, garlic powder, and red pepper flakes.
And, oh yes! I almost forgot about the flavoring agent - "Bay leaves". This recipe isn't complete without 1-2 dried bay leaves.
Shrimp Creole is quite similar to Shrimp Jambalaya. It's thicker and spicier than Shrimp Gumbo and Shrimp Etouffee but NOT dry.
What Kind of Shrimp Should I buy
I would suggest you buy wild-caught Gulf Shrimps. Large shrimps of about 31-35 count would be the best possible shrimp to be used for this recipe. But, please don't use Jumbo Shrimps.
I prefer buying un-cooked shrimps with tail on. You can use frozen shrimps or fresh shrimps. But, this recipe works best with fresh shrimp.
But, unfortunately, not all of us have access to fresh shrimps at all times. Therefore you can use frozen shrimp. But, make sure you thaw your shrimps before you use it for the recipe.
How to Thaw Frozen Shrimps
Frozen Shrimps can be thawed overnight in the refrigerator. Place it in a bowl and cover it with cool water. Allow it to stand for about an hour. Drain the water and use a paper towel to pat dry and soak the moisture.
Ingredients
see the recipe card for quantities.
- Large Shrimp
- Butter
- Holy Trinity - Onion, Celery, Bell Pepper
- Garlic
- Spices - Salt, Pepper, Cayenne Pepper,, Red pepper flakes
- Can of diced tomatoes
- Low Sodium Chicken Broth
- Bay leaves
- rice
- green onions
How to Make Shrimp Creole
Step 1: SAUTÈ
In a pan melt some butter. Add onions, garlic, bell pepper, and celery. Sauté for 4-5 minutes or until tender.
Step 2: Add tomatoes, Spices, and Chicken Broth
Add a can of diced tomatoes, spices, Chicken Broth, and bay leaf mix well until combined. Bring it to a simmer and cook until the sauce thickens.
HINT - At this stage, you can add about a teaspoon of Worcestershire sauce and about a tablespoon of Hot sauce, if you like it spicy.
Step 3: Add Shrimps and Cook
Finally, add your Fresh or Frozen shrimps and cook for at least 2-3 minutes until they turn opaque white with few red and pink spots.
Step 4: Garnish and Serve
Garnish with freshly chopped parsley and green onions. Serve over rice.
What is the Difference Between Shrimp Creole and Gumbo
Gumbo is made with the same ingredients. The only thing, we use flour to make a roux (a mixture of flour and butter). And, here in Shrimp Creole, we don't need to create a roux. Moreover Shrimp Creole is comparatively thicker as compared to Gumbo.
What is the Difference Between Shrimp Creole and Etouffee
Shrimp Creole and Shrimp Etouffee might look cut out from the same piece of cloth to you since they are both served over rice. But, they are not the same.
Shrimp Etouffee comes from the French word Etouffee which means "smothered" in a well-browned roux. But, you don't need a roux to make Shrimp Creole.
Creole tends to be thicker in comparison to Etouffee. Creole has a tomato-based sauce with shrimp, rice, and spices.
But, Etouffee has a browned roux because of which it has a deep, smoky, and smooth taste.
Should I use Aleppo-Pepper
If you can find Aleppo-pepper I am jealous of you. Aleppo-pepper works as a flavor enhancer just like salt. It's neither too hot like your regular red pepper flakes or cayenne pepper.
But, has a cumin-y, fruit-y, earthy undertone to it. If you can find Aleppo-pepper please do use it and let me know how it tastes. If you can't find it but still want that taste then you can combine 1/2 teaspoon sweet paprika with 1/4 teaspoon ground cumin and 1/4 teaspoon smoked paprika.
OTHER SOUTHERN FAVORITE RECIPES
- Salmon Pasta in Creamy Cajun Sauce
- Cajun Chicken (BAKED)
- Extra Crispy Cajun Dry Rub Chicken Wings in Air Fryer
- Creamy Cajun Chicken Fettuccine Alfredo
- Crispy Cajun Air-Fryer Sweet Potato Fries (Zero Oil)
I hope you liked this recipe and shall make it soon. if you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Shrimp Creole
Equipment
- Skillet
Ingredients
- 2 lb Shrimp 31-35 count size (p
- 4 tablespoon butter
- 1 large onion diced
- 1 rib celery diced
- 1 medium green bell pepper
- 3 cloves garlic minced
- ½ teaspoon salt or as per taste
- ½ teaspoon black pepper or as per taste
- ½ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes
- 1 15 oz can diced tomatoes or about 1 cup peeled and diced fresh tomatoes
- 1 cup chicken stock
- 2 small bay leaves
for garnish and serving
- rice
- green onions chopped
Instructions
- In a skillet melt some butter. Add onions, celery, bell pepper, and minced garlic cloves. Sauté until the onions become soft for 3-5 minutes.
- Add salt, pepper, red pepper flakes, and cayenne pepper. Toss well and cook for 2-minutes
- Add chicken stock, a can of diced tomatoes, and two bay leaves. Stir lightly and cook until the sauce thickens and the tomatoes turn soft. This takes about 5-7 minutes.HINT - At this stage, you can add about a teaspoon of Worcestershire sauce and about a tablespoon of Hot sauce if you like it spicy.
- Remove bay leaves, and add shrimps and cook for 2-3 minutes until they are white and opaque. Don't overcook shrimps or else they will turn rubbery.
- Serve over warm rice and garnish with green onions
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