Mardi Gras Shrimp Creole (Printer-friendly)
Tender shrimp in zesty tomato sauce served on fluffy white rice with Creole spices and fresh herbs.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 1 green bell pepper, chopped
04 - 2 celery stalks, chopped
05 - 4 garlic cloves, minced
06 - 1 (14.5 oz) can diced tomatoes
07 - 1/4 cup tomato paste
08 - 2 green onions, sliced
09 - 2 tbsp chopped fresh parsley
→ Liquids
10 - 1 cup seafood or chicken broth
11 - 2 tbsp Worcestershire sauce
12 - 1 tbsp fresh lemon juice
→ Spices & Seasonings
13 - 1 1/2 tsp Creole seasoning
14 - 1/2 tsp paprika
15 - 1/4 tsp cayenne pepper
16 - 1 bay leaf
17 - 1/2 tsp dried thyme
18 - Salt and black pepper, to taste
→ Rice
19 - 1 1/2 cups long grain white rice
20 - 3 cups water
21 - 1/2 tsp salt
→ Fats
22 - 2 tbsp unsalted butter
23 - 1 tbsp olive oil
# How to Prepare:
01 - Bring 3 cups water and 1/2 tsp salt to a boil in a saucepan. Stir in rice, cover, reduce heat to low, and simmer 15–18 minutes until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
02 - Heat olive oil and butter over medium heat in a large skillet or Dutch oven. Add onion, bell pepper, and celery. Sauté for 6–7 minutes until vegetables are softened and fragrant.
03 - Stir in garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add tomato paste, diced tomatoes with juices, bay leaf, thyme, paprika, Creole seasoning, cayenne, Worcestershire sauce, and broth. Bring to a simmer, stirring to combine all ingredients.
05 - Reduce heat and let sauce simmer uncovered for 15–20 minutes, stirring occasionally, until thickened and flavors have melded.
06 - Add shrimp and lemon juice to the sauce. Stir well, cover, and cook 3–4 minutes just until shrimp turn pink and opaque. Season with salt and pepper to taste. Discard bay leaf before serving.
07 - Spoon shrimp Creole over hot fluffy rice. Garnish with sliced green onions and chopped fresh parsley. Serve immediately while hot.
# Expert Advice:
01 -
- The tomato based sauce develops incredible depth as it simmers, creating that perfect balance of sweet and spicy that defines Creole cuisine
- Its a one pan wonder that feels fancy enough for Mardi Gras but comes together easily enough for a random Tuesday craving
- The combination of tender shrimp and that velvety sauce over fluffy rice is pure comfort food magic
02 -
- The sauce needs time to thicken properly, so do not rush the simmering step or it will be too thin and watery
- Shrimp cook incredibly fast, so add them last and watch them like a hawk to prevent rubbery, overcooked seafood
- Creole seasoning brands vary wildly in salt content, so taste before adding extra salt at the end
03 -
- Make the sauce a day ahead and let it rest in the refrigerator, the flavors meld together and become even more incredible
- If you have time, marinate the shrimp in some of the Creole seasoning and lemon juice for thirty minutes before cooking
- Leftovers reheat beautifully and actually taste better the next day as the flavors continue to develop