Serves 4
25 min
Hot Shrimp Creole
Recipe GLPRaf6b985e41e9d3
A vibrant and flavorful Creole dish featuring tender shrimp simmered in a rich tomato sauce infused with aromatic vegetables and warming spices. This quick, one-pan meal is ready in about 25 minutes and brings authentic Louisiana flavor to your table.
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Ingredients
1 tablespoon olive oil
1 onion, finely chopped
1 stalk celery, chopped
1 cup chopped bell peppers
1 teaspoon ground paprika
⅓ teaspoon onion powder
⅓ teaspoon garlic powder
⅓ teaspoon dried oregano
⅓ teaspoon dried thyme
⅓ teaspoon dried basil
¼ teaspoon cayenne pepper
salt, to taste
black pepper, to taste
¾ cup chicken stock
1 (14-ounce) can chopped tomatoes
½ whole juice of ½ lemon
12 ounces raw shrimp, peeled
Directions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, and bell peppers. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
Sprinkle the paprika, onion powder, garlic powder, oregano, thyme, basil, and cayenne pepper over the vegetables. Stir well to coat everything evenly and cook for 1-2 minutes until the spices become fragrant. Season with salt and black pepper to taste.
Pour in the chicken stock and bring to a simmer. Let it reduce for 5-10 minutes until the volume decreases by roughly half. Add the canned chopped tomatoes with their juices and stir to combine. Simmer for another 5-10 minutes, stirring occasionally.
Stir in the lemon juice. Add the peeled raw shrimp to the pan, distributing them evenly in the sauce. Cover the skillet with a lid and cook for 6-8 minutes until the shrimp turn opaque pink and reach an internal temperature of 165°F.
Remove from heat and serve immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
