Mardi Gras Shrimp Creole (Printer-friendly)
Tender shrimp simmered in a spicy tomato sauce paired with fluffy rice in a Louisiana classic.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 medium onion, diced
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 (14.5 oz) can diced tomatoes
07 - 1/4 cup tomato paste
08 - 2 green onions, sliced for garnish
09 - 2 tbsp fresh parsley, chopped for garnish
→ Pantry & Spices
10 - 1 1/2 cups long-grain white rice
11 - 2 tbsp vegetable oil
12 - 1 1/2 cups chicken or seafood stock
13 - 1 tsp smoked paprika
14 - 1/2 tsp cayenne pepper
15 - 1 tsp dried thyme
16 - 1 bay leaf
17 - 1 tsp sugar
18 - 1 tsp salt
19 - 1/2 tsp black pepper
20 - 1 tsp Worcestershire sauce
21 - Hot sauce to taste
# How to Prepare:
01 - Cook rice according to package directions. Keep warm until serving.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add diced onion, bell pepper, and celery. Sauté for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add tomato paste, diced tomatoes with juices, smoked paprika, cayenne, thyme, bay leaf, sugar, salt, and pepper. Stir thoroughly and cook for 5 minutes.
05 - Pour in chicken or seafood stock and Worcestershire sauce. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally, until sauce thickens.
06 - Add shrimp and simmer gently for 4–6 minutes, just until shrimp turn pink and are cooked through.
07 - Remove bay leaf. Adjust seasoning with additional salt, pepper, or hot sauce as desired. Serve over hot rice and garnish with green onions and parsley.
# Expert Advice:
01 -
- That perfect balance between smoky depth and bright tomato tang that keeps you coming back for another spoonful
- The shrimp cook in just minutes, staying impossibly tender while absorbing all those layered flavors
- Leftovers actually taste better the next day, if you somehow manage to have any
02 -
- The sauce needs time to thicken properly, so dont rush that 15 minute simmer before adding the shrimp
- Shrimp continue cooking in the hot sauce even after you remove the pan from heat, so pull them when they're just barely opaque
- Letting the tomato paste cook with the vegetables for those few minutes develops a much deeper flavor than adding it with the liquid
03 -
- Pat your shrimp completely dry before adding them to prevent the sauce from becoming watery
- Taste your sauce before adding the shrimp, as it should be slightly more seasoned than perfect since the shrimp will dilute it slightly