Shrimp Creole with Rice (Printable)
Tender shrimp in spicy tomato sauce served atop fluffy white rice, inspired by Louisiana flavors.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, finely chopped
04 - 2 celery stalks, finely chopped
05 - 3 garlic cloves, minced
06 - 1 can diced tomatoes (14.5 ounces)
07 - 2 tablespoons tomato paste
08 - 1 bay leaf
09 - 2 green onions, sliced for garnish
10 - 2 tablespoons fresh parsley, chopped for garnish
→ Pantry
11 - 2 tablespoons vegetable oil
12 - 1 cup long-grain white rice
13 - 2 cups water or seafood stock for rice
14 - 1 cup seafood stock or chicken broth for sauce
15 - 1 teaspoon sugar
16 - 1 teaspoon Worcestershire sauce
17 - 1 teaspoon hot sauce, or to taste
→ Spices
18 - 1 teaspoon paprika
19 - 1/2 teaspoon cayenne pepper, adjust to taste
20 - 1/2 teaspoon dried thyme
21 - 1/2 teaspoon dried oregano
22 - 1/2 teaspoon black pepper
23 - 1/2 teaspoon salt, plus more to taste
# Directions:
01 - Rinse rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water or seafood stock to a boil. Add rice and a pinch of salt. Reduce heat, cover, and simmer for 15 to 18 minutes until rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onion, bell pepper, and celery. Sauté for 5 to 7 minutes until vegetables are softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add tomato paste, diced tomatoes with juice, bay leaf, paprika, cayenne pepper, thyme, oregano, black pepper, and salt. Cook for 2 to 3 minutes, stirring frequently to incorporate spices and meld flavors.
05 - Pour in seafood stock, Worcestershire sauce, sugar, and hot sauce. Bring mixture to a simmer. Reduce heat and cook uncovered for 15 minutes, stirring occasionally, until sauce thickens slightly.
06 - Add peeled shrimp to the skillet. Cook for 3 to 5 minutes, stirring occasionally, until shrimp turn pink and are just cooked through. Remove from heat immediately to prevent overcooking. Discard bay leaf.
07 - Taste sauce and adjust salt or seasoning if necessary. Serve Shrimp Creole over hot fluffy white rice. Garnish with sliced green onions and fresh chopped parsley.
# Expert Hints:
01 -
- The way the tomato sauce embraces each shrimp, turning them into little vessels of spicy comfort that somehow taste like home even if you've never been to Louisiana
- That first bite when the rice soaks up just enough sauce to become something entirely new, creamy and starchy and alive with flavor
02 -
- The sauce will continue to thicken as it cools, so don't panic if it seems slightly thinner than restaurant versions when it's hot
- Shrimp cook incredibly fast, turning from raw to perfect to rubbery in seconds, so watch them like a hawk once they hit the sauce
03 -
- Make the sauce a day ahead and reheat gently, the flavors only get better with time as they meld and deepen
- If using frozen shrimp, thaw them completely and pat very dry to prevent watery sauce