Serves 4
70 min
Shrimp Creole
Recipe GLPR14ae1fde9b4a5b
A vibrant Louisiana classic featuring succulent shrimp simmered in a rich, aromatic tomato-based sauce with the holy trinity of vegetables—bell pepper, onion, and celery. This beloved Creole dish balances bold Cajun spices, tangy Worcestershire, and bright lemon, creating a complex, satisfying flavor profile. Serve over rice, grits, or with crusty bread for an authentic taste of the bayou.
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Ingredients
1.5 pounds medium-large raw shrimp, peeled and deveined
1 lemon, juiced
2 tablespoons Cajun seasoning
2 tablespoons olive oil
2 tablespoons butter
1.5 cups shrimp stock
1 green bell pepper, chopped
1 medium yellow onion, chopped
1 celery stalk, chopped
2 tablespoons tomato paste
1 (14 ounce) can diced tomatoes with juice
2 bay leaves
1-2 garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (optional)
1 cup okra, sliced (optional)
1/2 cup green onions, sliced
Dash cayenne pepper
Dash filé powder (optional)
1/3 cup fresh parsley, finely chopped
Directions
Rinse the shrimp thoroughly under cold water in a colander. Transfer to a bowl, pour the lemon juice over them, and toss to coat. Season the shrimp with 1 tablespoon of the Cajun seasoning, mix well, and refrigerate while you prepare the remaining ingredients.
Place the reserved shrimp shells and tails in a small pot with 1.5 cups of water. Add a pinch of Cajun seasoning and bring to a gentle boil over medium-high heat. Reduce to a simmer and cook for 15 minutes to create a light stock. Strain through a fine-mesh sieve and discard the shells. Reserve the strained stock.
In a large, heavy-bottomed pot, heat the olive oil and butter together over medium heat. Swirl to combine and allow the butter to foam slightly, about 1 minute.
Add the chopped green bell pepper, onion, and celery—the holy trinity—to the pot. Season with the remaining 1 tablespoon Cajun seasoning and sauté, stirring frequently, for 5 to 6 minutes until the vegetables begin to soften and become translucent. Stir in the tomato paste and cook for 1 minute, coating the vegetables thoroughly.
Pour in the reserved shrimp stock and add the canned diced tomatoes with their liquid. Add the bay leaves and minced garlic. Sprinkle in the red pepper flakes and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes to allow the flavors to meld and deepen.
Stir in the Worcestershire sauce and hot sauce if using. Add the sliced okra if desired and continue simmering for 15 minutes until the okra is tender.
Increase the heat to medium. Add the lemon-marinated shrimp to the pot, stirring gently to distribute them evenly throughout the sauce. Cook for 8 to 10 minutes, until the shrimp turn pink and opaque, reaching an internal temperature of 145°F. Stir in the sliced green onions carefully.
Remove from heat. Add a dash of cayenne pepper and filé powder if desired. Cover the pot loosely to keep warm. Discard the bay leaves before serving.
Ladle the creole into bowls and garnish generously with fresh chopped parsley. Serve alongside white rice, grits, or toasted garlic bread.
