shrimp creole

Shrimp Creole from Delish.com makes the perfect spicy weeknight dinner. 

Classic Shrimp Creole

butter

onion,

green bell pepper, chopped

celery,

Kosher salt

black pepper

garlic,

paprika

thyme

oregano

cayenne

c. low-sodium chicken broth

bay leaves

whole tomatoes, crushed

green onions, thinly sliced,

Worcestershire sauce

lemon

vegetable oil

lb. shrimp, peeled and deveined

white rice,

I make this almost exactly as written and love it! The only thing I do differently, is to cook the shrimp right in the sauce at the very end, instead of cooking in a separate pan.

Wow.. just tried this recipe and was amazing!! Hadn’t had shrimp creole in years. Wanted a new recipe since our taste buds have changed. The teas of cayenne is just right!!!
The lemon and serving over rice complimented the heat of the dish. Will definitely make again👍

This recipe deserves more then 13 ratings. It’s my first time making this dish. My husband and I loved it.  We thought it was delicious. Light tasting, but full of flavors. I did add a dash of creole seasoning, only because we had it and the hubs wanted me to try it. However, this dish was easy to make, good ingredients, we both really enjoyed it over basmati brown rice. Very good! Thank you!

i didn’t use as much cayenne but substituted what I didn’t use of that with Cajun spice. Really enjoyed this recipe

I was pleasantly surprised.  It was delicious and had awesome flavor.  I used fresh farmers tomatoes.  I used Allegro in place of worchestshire.  I could eat double portions of this.

Awful. Good creole doesn’t need oregano and thyme. There was so much it was overpowering by the time the three reductions are made. Creole is best when it’s kept simple so the shrimp becomes the star.

I tweaked it a little, I’m not good with too much heat. It’s been about 10 years since I tried to make creole. I loved the recipe, only omitted the bay leaves. I did a double batch so I could have some for lunch the next day.

This recipe is very delicious and easy to make.

I wish I had read the reviews before I made this.  I definitely would leave out the oregano and use fresh thyme.  I put my shells into my stock to intensify the flavor.  I will definitely be making this again!!

I've made this before and my guests rant and rave over it every time. It is so simple to make
There are never any leftovers

This Shrimp Creole recipe is a classic Louisiana Creole dish featuring tender shrimp, a delicious tomato based sauce with lots of chopped veggies and the perfect amount of spice!

Spicy Shrimp Creole

shrimp

tbsp butter

onion

green bell pepper (chopped)

celery

garlic (minced)

Salt

garlic powder

onion powder

tsp chipotle pepper

cayenne pepper

½ cups low-sodium vegetable or chicken broth

tomatoes

green onion bulbs (sliced, plus more for garnish)

tbsp balsamic vinegar

brown sugar

hot sauce (optional)

olive oil (extra virgin)

rice

In a medium bowl, toss shrimp with a little salt, pepper, garlic powder and chipotle pepper. Set aside.

In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until softened, about 5 minutes. Add garlic and season with salt, pepper, paprika, thyme, oregano, garlic powder, onion powder, chipotle pepper and cayenne and cook until fragrant, another minute or two. Add chicken broth and bay leaves and bring to a boil.

Add tomatoes, reduce heat to a simmer and cook until reduced by half, about 12-15 minutes. Add balsamic vinegar and brown sugar and cook for another 10-15 minutes until thickened. Taste sauce after adding balsamic and brown sugar and add more seasoning to taste.

While tomato sauce is simmering, heat olive oil in a separate skillet over medium high heat. . Add seasoned shrimp shrimp and cook until pink and opaque, about 2 minutes per side.

Add cooked shrimp, green onions and hot sauce to tomato sauce, stir to combine and turn off heat. Serve shrimp creole over buttered white rice.

Cuban Shrimp Creole (Enchilado de camarones)

olive oil

green bell pepper

garlic

tomato sauce

water

white wine

green Spanish olives ((plus a tablespoon of the brine))

salt

cumin

Heat a large sauté pan over medium heat and add in the olive oil, onions, and green peppers. Sauté until the onions and peppers soften.

Add in the garlic and 2 tablespoons from the can of tomato sauce. Cook for 2 minutes.

Add in the remaining tomato sauce, water, white wine, olives, oregano, salt, pepper, and cumin. Bring to a simmer for 5 minutes, uncovered.

After the 5 minutes, add in the shrimp and simmer, covered for 10 minutes.

Serve immediately over white rice.

File Gumbo

(5 gallons) seafood stock

brown onions, minced

green bell peppers, minced

celery bunch,

Creole seasoning

gumbo file powder

basil

all-purpose flour

chicken thighs

smoked sausage

beef

large-diced ham

blue crab

21/25 shrimp

In a 32-quart stockpot, bring the seafood stock to a boil. Add the onions, bell pepper and celery. Add the Creole seasoning, gumbo file, thyme and basil. Bring back to a boil and boil for about 30 minutes.

In a cast-iron skillet, heat the vegetable oil. When the oil is hot, stir in the flour and continue to cook, stirring, until the mixture (roux) is dark brown in color (the color of milk chocolate). Add the roux to the stockpot and stir in until dissolved. Continue to boil for 15 minutes, then add the chicken thighs. Continue to add the remaining proteins every 15 minutes in the following order: smoked sausage, hot link, ham, crab and shrimp. After the shrimp are added, cook for another 15 minutes, then remove from the heat.

Delicious but i have way too much now!! I even reduced the recipe by half and My freezer is now full of gumbo 

You can bring the heart of Louisiana right to your own kitchen with this easy Shrimp Creole recipe that takes just 30 minutes to make, all in one pot!

Shrimp Creole

Tablespoons butter

onion (, diced)

rib celery (, diced)

green bell pepper (, diced)

garlic (, minced)

Tablespoon flour

dry white wine (optional)

chicken stock

Hot pepper sauce,

lb shrimp (, (about 32))

green onions (, chopped, for garnish)

Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté  until veggies are lightly browned.

In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.

Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.

Remove bay leaves. Add shrimp and cook until pink, just 3-4 minutes.

Serve over hot cooked rice and garnish with green onion.

I made this for the first time for dinner yesterday.  It was divine! There are only two of us, and neither a big eater.  At first I considered halving the recipe.  After your notes and those of other commenters, I decided to make the full recipe and freeze the remaining sauce.  I added the number of shrimp that we knew we would eat and cooked them in the simmering sauce.  I served it over rice.  I ate my bowl and went back for more of the rice and sauce, something I rarely do.  Needless to say, this is going into my regular rotation.  My husbans has requested scallops the next time.  Thank you for sharing this wonderful recipe.  I am now off to look at someof your other recipes.

was super good.  I doubled the recipe and added Chicken andouille sausage.  Everyone enjoyed it and said it was really good.  Will Make again!

I followed the recipe to the letter using fresh gulf shrimp. A complete dud. Very little flavor . My advice - find another recipe.

I thoughts this was very good and simple to make.  I thought the seasoning measurements left it somewhat bland, so I pretty much doubled everything except bay leaves.  The combo of spices were spot on though. Next time I will add a tablespoon of tomato paste or use a bit more flour so the sauce would be a little thicker.  I'd recommend this recipe as a great base though.

This was so delicious! I pretty much stuck to the recipe but seasoned all components with Slap Ya Mama Cajun seasoning, omitted the hot sauce, and added some beef jalapeño sausage rounds after sautéing them. It was the perfect level of spice and I loved the consistency of the sauce. I’ve been making creole for a few years now but I love the choice of chicken broth and white wine as the base of the sauce. Thank you thank you thank you!

Absolutely Amazing!! I made this for dinner last night and it was delicious! Husband ate 2 big helpings and kept talking about how good it is! Needless to say, it's going into the rotation. I followed the recipe as written except I used only 1/4 tsp of cayenne, and I browned and added andouille sausage. I think the spiciness of the sausage made the heat just right. Also added about 1 Tbsp of tomato paste and about a Tbsp of brown sugar, to cut the acid from the tomatoes. It did not taste sweet though. My husband loves rice, so it surprised me when he wanted pasta instead of rice. I used Penne Rigate noodles. Everyone who said it is even better the next day, was right!! We had the leftovers for dinner again tonight. Very good! Next time I will make the sauce a day or 2 ahead, heat it back to a simmer and then add the shrimp, and serve over rice. Thank you SO much for posting this. I had never made creole before, although I had eaten it. My next recipe to try is gumbo. Do you or anyone else have a good recipe for that? Thanks!!

Excellent recipe, quick, easy to make everyone loved it!

My husband loved this dish and that’s a huge compliment.

https://content.jwplatform.com/videos/MAzsht4V.mp4

Bring the heart of Louisiana right to your own kitchen with this easy Shrimp Creole recipe that takes just 30 minutes to make, all in one pot! It’s healthy and packed with flavor from the perfectly cooked shrimp in spicy creole sauce.

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The most viewed shrimp creole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine