Shrimp Creole

Plump savory shrimp in a rich tomato sauce with just a touch of spice comes together in just 30 minutes to make this recipe for Shrimp Creole a great easy weeknight dinner!

Until recently I thought Shrimp Creole was one of really complicated recipes that  I could never make. I can’t tell you how wrong I was. It turns out this cajun favorite is easy to make.

My husband L-O-V-E-S Cajun food. So every once in a while I like to try to make one of his favorites at home. He gave this Shrimp Creole two thumbs up and that’s good enough for me.

The recipe calls for thawed shrimp. If you need to thaw the shrimp in a hurry just place in a colander and then run lukewarm water over it for several minutes.

Begin by warming olive oil over medium heat in a large skillet. Next add the diced onion, bell pepper and sliced celery to skillet and cook until vegetables are tender.

Add the tomatoes, garlic, cajun seasoning, salt and Worcestershire sauce to the skillet. Bring everything to boil then reduce heat. Allow to simmer for 45 minutes.

Finally add the shrimp to the skillet and stir the shrimp not the sauce. Then cover the skillet with a lid and simmer for another ten minutes.

While the shrimp is simmering prepare the rice. Finally spoon the shrimp and sauce over the rice and garnish with parsley and hot sauce is desired.

Thank you so much for reading! Are you following New South Charm on Facebook? I’d love to hear from you; drop by and say hello!

Looking for more delicious recipes with shrimp?

Garlic Parmesan Shrimp 

Lemon Garlic Parmesan Shrimp Pasta 

Garlic Butter Shrimp

Cajun Shrimp 

Happy Cooking Y’all!

Susanne

4.5 from 2 votes

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Shrimp Cerole

Plump savory shrimp in a rich tomato sauce with just a touch of spice comes together in just 30 minutes to make this recipe for Shrimp Creole a great easy weeknight dinner!   

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings 6 -8 severings

Susanne Susanne Eagan

Ingredients

• 1 1/2 lb. shrimp cleaned, detained and tail off
• 1 cup onion diced
• 1 green pepper sliced
• 3 stalks celery sliced
• 1 28 oz. can petite diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cajun seasoning or to taste if you want it really spicy
• 1 teaspoon white sugar

Instructions

1. Heat olive oil to a large skillet over medium heat and cook onions and celery until tender.
2. Add garlic, tomatoes, Worcestershire sauce, chili power, sugar and salt to skillet. Bring to a boil, reduced heat, cover and simmer together for 45 minutes
3. Add thawed shrimp and bell peppers to sauce cover with lid and simmer for another five minutes
4. Serve over rice and garnish with hot sauce if desired.