Description
A vibrant and flavorful Louisiana dish featuring succulent shrimp in a rich, spiced tomato-based sauce with aromatic vegetables, served over fluffy rice.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- ½ cup chicken or seafood stock
- 1 tablespoon Creole seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 4 cups cooked white rice, for serving
Instructions
- Prepare the Ingredients: Finely chop the onion, green bell pepper, and celery. Mince the garlic and ensure shrimp are peeled and deveined.
- Cook the Sauce: Heat olive oil over medium heat in a large skillet. Add the chopped onion, bell pepper, and celery, sauté until tender (5–7 minutes). Add minced garlic and cook for 1 minute.
- Season the Sauce: Stir in diced tomatoes and tomato sauce, then add chicken or seafood stock, Creole seasoning, smoked paprika, and cayenne pepper. Add Worcestershire sauce, bay leaves, and optional sugar; season with salt and pepper. Simmer for 15–20 minutes.
- Cook the Shrimp: Add shrimp to the skillet and cook until pink and opaque (5–7 minutes). Avoid overcooking.
- Serve the Dish: Remove bay leaves. Spoon Shrimp Creole over steamed white rice and garnish with chopped parsley.
Notes
Taste the sauce while cooking and adjust seasonings as needed. Use high-quality shrimp for the best flavor.
