Mardi Gras Shrimp Creole (Printable)
Tender shrimp cooked in a spicy tomato sauce with Creole seasoning and fresh vegetables.
# 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
# How To Make It:
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 are fragrant and well incorporated.
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. 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, turning once, until pink and just cooked through. Remove from heat and discard bay leaf.
06 - Spoon over hot cooked white rice. Garnish generously with sliced green onions and fresh chopped parsley.
# Expert Tips:
01 -
- The sauce develops this incredible depth that tastes like it simmered all day but comes together in under an hour
- Its one of those dishes that makes people assume you have serious kitchen skills
- The heat level is completely in your control
02 -
- Overcooking the shrimp makes them rubbery and sad, so watch them like a hawk
- The sauce needs to thicken properly before adding shrimp, or you'll end up with soup
- Creole seasoning brands vary wildly in salt content, so taste before adding extra salt
03 -
- Make the sauce base a day ahead and reheat gently, the flavors develop overnight
- Keep some hot sauce on the table, heat preferences vary wildly at the table