Plump juicy shrimp, diced tomatoes, the Trinity, and spices all come together to make this scrumptious Shrimp Creole. This is truly a deep south delicacy. Simple enough to make regularly, but exquisite enough for your fanciest gathering. It is sure to please everyone on the guest list and your family will be begging for it constantly.
I have loved creole for as long as I can remember, but I always assumed it would be a complicated dish. This is actually so easy, it’s almost unbelievable. Throw a few ingredients together and simmer. Simple as can be. Now that I live in the middle of nowhere (or so it seems), fresh tomatoes and shrimp are not available. I have learned to make do with what I have. I use good quality canned tomatoes. Generally one can of regular diced and one can of diced with green chilis. The ones with green chilis add a wonderful depth of flavor. If you can’t find them, just up the creole seasoning a tad bit. My shrimp is going to be frozen, so I try to find a good quality made in the USA brand if possible. If you are near a source of fresh seafood – be very very thankful. You will want to use large to jumbo shrimp – your preference.
This starts with the basics – diced onion, celery and bell pepper. Or the Trinity as it is called in the deep south. Saute in a little butter or olive oil until they have softened up a bit. Generally about 5 minutes or so. This is a personal preference. Some versions of creole have them very very soft. I am not fond of mushy, so I don’t go overboard. A little crunch is good. Once done, throw in your seasonings and tomatoes. Let this simmer on medium low until it is reduced by about 1/4. Use a potato masher if you want the tomatoes broken down even more. If you have time, you can let this simmer for a while on low, letting all those flavors mingle as much as possible. About 10-20 minutes before it’s time to serve, bring to a boil. Add your peeled and deveined shrimp, stir thoroughly. Cover and remove from heat. Let sit about 15 minutes. The shrimp will cook to perfection. If you are in a hurry – cook for about 3-4 minutes until the shrimp are done, and boom – ready to serve.
Serve over your favorite rice with some nice crusty bread. Enjoy! Remember to pin for later!!
Shrimp Creole by Gina
Plump juicy shrimp, diced tomatoes, the Trinity, and spices all come together to make this scrumptious Shrimp Creole. This is truly a deep south delicacy.
- 1 lb Large Shrimp peeled and deveined
- 1 14 oz can Tomatoes Diced undrained
- 1 14 oz can Tomatoes Diced with Green Chilis undrained
- 1 stalk Celery diced
- 1 small Sweet Onion diced
- 1 small Green Bell Pepper diced
- 1 tbsp Creole Seasoning
- 1/2 tsp Garlic fresh or powdered
- 1/2 tsp Crushed Red Pepper Flakes or to taste
- 1 tbsp Worcestershire Sauce
- Olive Oil as needed
Peel and devein the shrimp. Sprinkle with the Creole seasoning and set aside.
In a large skillet, heat olive oil on medium high. Saute the onions, bell pepper, and celery until softened to your preference. Once they are almost done, add the fresh garlic. Continue sauteing for 2-3 minutes until the garlic is fragrant.
Add the remaining spices and tomatoes. Stir thoroughly. Simmer over medium-low until reduced by about 1/4.
Reduce heat to low, cover and simmer for 10-20 minutes. (longer is better, but not necessary). Use a potato masher to break up the tomatoes if you like them smaller.
About 15 minutes before serving, return to a boil. Add seasoned shrimp. Stir thoroughly, cover, and remove from heat. Let sit approximately 15 minutes.
Serve over your favorite rice with some crusty bread.
Enjoy! Remember to Pin for later!!!
Fresh shrimp is preferred, but not always available. Use the best quality frozen shrimp that you can find. Large or Jumbo are best. The same goes for tomatoes. Use a good quality canned tomato. I prefer diced, but you can run them through a blender or Ninja to break them up. Your choice. I like to use one can of Tomatoes with Green Chilis. They add a great flavor to this dish. If you can't find them, just add another 1/2 to 1 tablespoon of Creole Seasoning.