Shrimp Creole
For easy assembly, chop the veggies in advance and refrigerate. The spice mixture can also be combined ahead of time. You can even prepare the whole recipe 1-2 days in advance—short of adding the shrimp—and then stir in the uncooked shrimp as the sauce is being reheated.
Ingredients
- 2 tablespoons butter (may substitute olive oil)
- 1 small to medium onion, diced
- ½ cup green bell pepper, diced
- ½ cup celery, diced
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juices (fire roasted are a nice option)
- 1 (15-ounce) can tomato puree
- 1 cup low-sodium chicken broth
- ⅓ cup (about 8 large) green olives, diced
- 2 teaspoons (10ml) Worcestershire sauce
- 2 teaspoons Creole seasoning (like Tony Cachere’s; may substitute Cajun seasoning)*
- ½ teaspoon sugar**
- ½ teaspoon kosher salt and a few grinds of the pepper mill
- ½ teaspoon dried thyme leaves
- ⅛ to ¼ teaspoon cayenne pepper*
- 1½ pounds peeled and deveined shrimp (I like medium size for a greater number of bite-size shrimp throughout; frozen and thawed works well)
- Optional for serving: rice, crusty bread, cornbread, parsley, hot sauce
Instructions
- In a large skillet (12 to 14-inch diameter with a lid) heat the butter over medium heat. Add the onion and sauté for 2-3 minutes or until softened. Add the bell pepper and celery and sauté until softened, about 2-3 minutes more. Stir in the garlic and cook until fragrant, or an additional 30-60 seconds.
- Add the tomatoes with juice, tomato puree, broth, olives, Worcestershire, Creole seasoning, sugar, salt and pepper, thyme, and cayenne pepper. Bring to a boil, and then cover, reduce the heat to low, and simmer, stirring once or twice, for 20-30 minutes or until the tomatoes have broken down and the sauce has thickened to your degree of liking.
- Add the shrimp to the tomato mixture and cook (uncovered and stirring occasionally for even cooking) for another 3-6 minutes, depending on size of the shrimp, or until the shrimp are opaque and just cooked through. (Helpful hint: Shrimp cook quickly and the hot sauce will continue to cook them once removed from the heat. So for the most tender shrimp, stop cooking as soon as the shrimp turn color.) Serve over rice and/or with bread or cornbread to mop up the flavorful sauce. Garnish with parsley and pass hot sauce at the table, if desired.
Notes
* Creole seasoning is mildly spicy but this amount will not make the recipe “hot.” If you aren’t a fan of spicy foods, you may omit the cayenne pepper or use ⅛ teaspoon for some flavor but very mild heat. For a medium amount of kick, I recommend adding ¼ teaspoon of cayenne pepper. Feel free to add more according to personal taste or simply pass the hot sauce when serving as an option for those who want it.
** My original recipe used 1 teaspoon sugar, but I now use ½ teaspoon. If preferred, you may omit entirely, although this small amount balances the acidity to the tomatoes without making the dish taste sweet.
Tried this recipe?Click here to rate and comment.