Mardi Gras Shrimp Creole (Printable)
Tender shrimp cooked in spicy tomato sauce served over fluffy rice with Creole spices.
# 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 Make It:
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 vegetables are softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
04 - Add tomato paste, diced tomatoes with juices, smoked paprika, cayenne pepper, dried thyme, bay leaf, sugar, salt, and black pepper. Stir thoroughly to combine and cook for 5 minutes to develop flavors.
05 - Pour in chicken or seafood stock and Worcestershire sauce. Bring to a simmer, then cook uncovered for 15 minutes, stirring occasionally, until sauce has thickened and reduced slightly.
06 - Add shrimp to the simmering sauce and cook gently for 4-6 minutes, just until shrimp turn pink and are cooked through. Avoid overcooking to maintain tenderness.
07 - Remove and discard bay leaf. Taste sauce and adjust seasoning with additional salt, pepper, or hot sauce as desired.
08 - Serve shrimp creole over a bed of hot rice. Garnish generously with sliced green onions and fresh chopped parsley.
# Expert Tips:
01 -
- The sauce develops incredible depth as it simmers, making your whole house smell like a New Orleans kitchen
- Shrimp cook in minutes, keeping them tender and succulent while absorbing all those beautiful spices
- It is a one-pan wonder that looks impressive but comes together faster than you might expect
02 -
- Shrimp continue cooking after you remove them from heat, so pull them when they are just barely pink through
- The sauce will thicken as it stands, so do not reduce it too much or it will become pasty
- Taste your sauce before adding the shrimp, adjusting seasoning is much harder once the seafood is in the pan
03 -
- Dry your shrimp thoroughly with paper towels before adding them to the pan, excess water prevents proper searing
- Let the sauce come to room temperature before refrigerating leftovers, putting hot food directly in the fridge can affect texture