Fresh shrimp cooked with tomatoes, green peppers, onion, and garlic – Easy Shrimp Creole can be whipped up in no time for a weeknight meal that gives you the taste of the bayou.
Classic New Orleans Recipe
Shrimp Creole is a classic Louisiana dish, one of the easiest to make. I like to add a little bacon to my Shrimp Creole for some smokiness. I start by cooking the bacon and then using the bacon fat to saute the veggies.
Use Fresh Shrimp
The fresher the shrimp, the better. Shrimp Creole is only as good as the shrimp you use. I would stay away from the farm-raised shrimp and either use east coast shrimp or Gulf shrimp. Since I was raised on East Coast shrimp, I prefer their taste. If you don’t live near the coast, just buy quality frozen shrimp. Most times, the shrimp in the seafood case at the store are just frozen shrimp that have been defrosted. If you buy frozen shrimp and defrost them right before cooking, they will have a fresher taste than the previously frozen ones that have been sitting in the seafood case for a day or two.
Add Some Spice
To spice up Easy Shrimp Creole, I like to use Tony Chachere’s Original Creole Seasoning
Recipe Tips
Shrimp only need a few minutes to cook. Be sure not to overcook them. They should be tender and juicy, not hard and rubbery.
I sometimes like to partially make Shrimp Creole a day in advance. The flavors only get better with time. Usually I will make the sauce, refrigerate it overnight and then reheat it in a pan. Once the sauce starts to simmer, I add the shrimp in.
Serve Easy Shrimp Creole over a bed of steaming hot rice for southern comfort food at its best.
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More Louisiana Favorites
- Shrimp Etouffee
- Seafood Gumbo
- Grillades and Grits
- Muffaletta Sandwich
- Slow Cooker Jambalaya
- Homemade Beignets
Watch the video below to see how to make Shrimp Creole.
Easy Shrimp Creole
Ingredients
- 2 slices bacon, diced
- 1 tablespoon vegetable oil
- 1 green bell pepper, diced
- 1 medium yellow onion, diced
- 1 celery stalk, diced
- 4 cloves garlic, minced
- 2 (14.5-ounce) cans stewed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons Tony Chacheres or other Cajun seasoning
- 1 teaspoon tabasco sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 pounds peeled medium shrimp
- rice for serving
- green onions and chopped parsley for serving
Instructions
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In a large pan coated with a little oil, cook bacon until brown and crispy. Remove bacon to a paper-towel lined plate.
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Add 1 tablespoon Vegetable oil to bacon drippings. Heat over medium heat and add green pepper, onion, and celery.
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Cook veggies, stirring occasionally, for 8 to 10 minutes.
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Add garlic and cook 1 more minute.
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Add all remaining ingredients EXCEPT shrimp, rice, green onions, and parsley. Simmer until slightly thickened, about 20 minutes.
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Add shrimp and cook until shrimp is cooked, about 2 minutes. Stir in cooked bacon.
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Remove bay leaf and serve over rice. Top with green onion and parsley.
Nutrition
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