Mardi Gras Shrimp Creole (Printer-friendly)
Tender shrimp simmered in a spicy tomato sauce with Creole seasonings for vibrant Southern flavor.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 (14.5 oz) can diced tomatoes, with juice
07 - 2 green onions, sliced
08 - 2 tbsp fresh parsley, chopped
→ Spices & Seasonings
09 - 2 tbsp Creole seasoning
10 - 1/2 tsp cayenne pepper
11 - 1/2 tsp smoked paprika
12 - 1 bay leaf
13 - 1/2 tsp dried thyme
14 - 1/2 tsp dried oregano
15 - Salt and freshly ground black pepper, to taste
→ Pantry
16 - 3 tbsp vegetable oil
17 - 2 tbsp tomato paste
18 - 1 cup chicken or seafood stock
19 - 1 tsp Worcestershire sauce
20 - 1 tsp hot sauce
21 - 2 cups cooked white rice, for serving
# How to Prepare:
01 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add onion, bell pepper, and celery. Sauté for 5–7 minutes until softened and fragrant.
02 - Stir in garlic, tomato paste, Creole seasoning, cayenne pepper, paprika, thyme, and oregano. Cook for 1–2 minutes until spices become fragrant and tomato paste darkens slightly.
03 - Add diced tomatoes with juice, bay leaf, Worcestershire sauce, hot sauce, and stock. Stir thoroughly to combine all ingredients.
04 - Bring mixture to a simmer, then reduce heat to low. Cook uncovered for 15–20 minutes, stirring occasionally, until sauce thickens and flavors meld.
05 - Season shrimp with salt and pepper. Add to skillet and cook for 3–5 minutes, stirring gently, until shrimp turn pink and are just cooked through. Do not overcook.
06 - Remove from heat. Discard bay leaf. Ladle over hot cooked rice and garnish with sliced green onions and chopped parsley.
# Expert Advice:
01 -
- It comes together faster than you would expect from something this complex and flavorful
- The spice level is totally customizable based on who is coming to dinner
02 -
- Overcooked shrimp turns rubbery, so watch them closely in that final step
- The sauce continues thickening as it cools, so do not reduce it too much on the stove
03 -
- Pat your shrimp completely dry before adding to the sauce to prevent watering down your carefully thickened base
- Let the sauce rest for five minutes off heat before serving to let all the flavors settle together