Shrimp Creole with Rice (Printable)
Tender shrimp in a spicy tomato sauce paired with fluffy white rice for a flavorful meal.
# What You'll Need:
→ For the Shrimp Creole
01 - 1 ½ lbs large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 (14.5 oz) can crushed tomatoes
08 - 1 cup tomato sauce
09 - ½ cup chicken or seafood stock
10 - 2 tsp Creole seasoning
11 - ½ tsp cayenne pepper
12 - 1 bay leaf
13 - 1 tsp dried thyme
14 - ½ tsp smoked paprika
15 - 1 tsp Worcestershire sauce
16 - Salt and freshly ground black pepper
17 - 2 tbsp fresh parsley, chopped
18 - 2 green onions, sliced
19 - Juice of ½ lemon
→ For the White Rice
20 - 1 ½ cups long-grain white rice
21 - 3 cups water
22 - 1 tbsp unsalted butter
23 - ½ tsp salt
# Directions:
01 - Rinse the shrimp under cold water and pat dry thoroughly. Set aside.
02 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, bell pepper, and celery; sauté for 5 minutes until softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add crushed tomatoes, tomato sauce, stock, Creole seasoning, cayenne pepper, bay leaf, dried thyme, smoked paprika, Worcestershire sauce, salt, and black pepper. Stir well to combine.
05 - Bring the mixture to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally to prevent sticking, until flavors meld together.
06 - In a medium saucepan, bring water, butter, and salt to a boil. Stir in rice, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
07 - Add shrimp to the simmering sauce. Cook for 4-5 minutes, stirring gently, just until shrimp turn pink and opaque. Do not overcook.
08 - Remove and discard bay leaf. Stir in fresh lemon juice, chopped parsley, and half the sliced green onions. Taste and adjust seasoning with salt and pepper as needed.
09 - Fluff rice with a fork and divide among serving plates. Spoon shrimp Creole generously over the rice. Garnish with remaining green onions and serve immediately.
# Expert Hints:
01 -
- The sauce gets better overnight, making it perfect for meal prep
- Its a one-pan wonder that tastes like you spent hours at the stove
02 -
- Shrimp continue cooking in the hot sauce even after you remove the pan from the heat, so pull them when they are just barely opaque
- The sauce needs at least 20 minutes of simmering to mellow the tomatoes and marry the flavors, so do not rush this step
03 -
- Toast your rice in a dry pan for a few minutes before cooking, it gives each grain a nutty flavor that holds up better against the bold sauce
- Room temperature shrimp cook more evenly than cold ones, so let them sit out for 15 minutes before adding them to the pan