This Shrimp Creole recipe nails that spicy-sweet balance with plump shrimp tucked into a rich tomato sauce, and every bite feels like a warm hug (honestly, you'll want another helping). The best part is how fast it comes together, delivering bold flavors and real comfort without a lot of fuss.
Servings 4servings
Course Dinner
Cuisine Cajun
Ingredients
1tbspolive oil
1medium white onionchopped
1/2cupcelerychopped
1/2cupgreen bell pepperchopped
4clovesgarlicminced
1 14-ozcan diced tomatoes
1 8-ozcan tomato sauce
1-2dashes hot sauceoptional
1/2tbspTony Chachere's Creole Seasoning
saltto taste
1tspcorn starch
2tbspwater
1lb.shrimppeeled and deveined
parsley & green onionchopped, for garnish
cooked white ricefor serving
Method
Heat the oil in a large skillet over medium heat.
Add the onion, celery, and bell pepper to the skillet and wilt down (about 5 minutes). Add the garlic and sauté for 1 additional minute.
Add the diced tomatoes, tomato sauce, hot sauce, Cajun seasoning and salt. Bring to a boil. Once boiling, cover and reduce to a simmer. Let simmer for 15 minutes.
Make a slurry with the corn starch and water. Add to the skillet and stir. Let simmer for an additional 5 minutes.
Add the shrimp and stir. Cover and cook for 5-6 minutes or until shrimp is opaque and cooked through (internal temp 145 ℉).
Serve with cooked white rice and garnish with chopped green onion and/or parsley. Enjoy!
Notes
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of food). Store in the fridge for up to 4 days.Freezer: You can also freeze the dish for up to 3 months. Place the dish in the fridge to thaw overnight for best results.
Reheat
Microwave: Place in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Stir halfway through to warm it evenly.*Stovetop: Place in a pot over medium heat. Once the liquid is simmering, reduce to medium-low and cover for 3-5 minutes or until heated through. Add a splash of broth if it starts to dry out. Stir occasionally.*Oven: Not recommended.
