Shrimp Creole
The ultimate comfort food, Shrimp Creole is a vibrant dish filled with juicy shrimp and rich flavors. Perfect for a cozy dinner or a gathering, this easy weeknight meal brings a taste of New Orleans to your table. Dive into this hearty dish tonight!
Equipment
- Chef's Knife
- Large Pot
- Wooden Spoon
- Whisk
- Peeler
- Cutting Board
- Saucepan
Ingredients
- 1/4 cup Butter
- 2 tablespoons All-Purpose Flour
- 1 large Onion
- 1 large Green Bell Pepper
- 2 stalks Celery
- 3 cloves Garlic
- 15 ounces Diced Tomatoes
- 1 cup Shrimp Stock
- 2 leaves Bay Leaves
- 1 teaspoon Salt
- 1/4 teaspoon Cayenne Pepper
- 2 pounds Shrimp
- 2 teaspoons Fresh Parsley
- 1 cup Cooked Rice
Instructions
- In a large heavy pot over medium heat, melt butter until foaming.
- Whisk in flour and cook until blonde in color, about 5 to 6 minutes.
- Add onions, bell peppers, celery, and garlic and cook until lightly browned, about 5 to 6 minutes.
- Stir in diced tomatoes with their juice, shrimp stock, bay leaves, salt, and cayenne pepper. Bring to boil, reduce heat, and simmer uncovered for 30 minutes.
- Add shrimp and cook until they turn pink, about 3 to 4 minutes.
- Remove bay leaves, garnish with parsley, and serve over rice.
Notes
- Shrimp stock: The shrimp shells from the 2 pounds of raw shrimp needed for this recipe are enough to make 4 cups homemade shrimp stock. Or substitute store-bought seafood stock or chicken broth.
- Cayenne pepper: Omit if you don’t like spicy food. Add more if you do!
- Shrimp: Buy raw shrimp in the shell if possible. Clean the shrimp and make stock with the shells for the best flavor. Thaw frozen shrimp overnight or under cold running water.
- Yield: This recipe makes 8 (1-cup) servings of Shrimp Creole.
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Make ahead: Prepare the sauce up to 3 days in advance for best results.