This quick and easy Creamy Shrimp Creole recipe features succulent shrimp drenched in a spicy tomato sauce with sour cream, mushrooms, peppers, and fresh tomatoes. It’s delicious in a totally unforgettable way!
You can have this recipe on the table in no time, and it is a great one-skillet dish. It’s perfect for weeknight family dinners, and it’s also fancy enough to serve to guests. Every time I serve it I get rave reviews!
Martha writes: “I recently made this dish. Loved it! So did my guests. Can’t wait to make it again when family visits in July.”
What is it?
Traditional shrimp creole is a classic dish of Louisiana Creole origin consisting of cooked shrimp in a mixture of diced tomatoes, and the holy trinity of onion, celery, and bell pepper. It is usually spiced with cayenne-based seasoning and served over white rice.
This recipe adds sour cream and mushrooms, which increases the level of deliciousness of this classic dish. It is absolutely the best shrimp creole I have ever tasted, the ultimate!
Here is what you will need:
You will need shrimp, sliced mushrooms, garlic, green pepper, onion, butter, sour cream, salt and pepper, cayenne pepper, plum tomatoes, and tomato paste.
How to make this recipe:
Add butter to a large skillet over medium heat. When it is melted, add the mushrooms, onion, garlic, and green pepper. Saute for approximately five to seven minutes, or until the vegetables are tender. Lightly season with salt and ground black pepper.
Stir in the shrimp and tomatoes. Cook for about three to four minutes, or until the shrimp are pink and partially cooked.
Add the sour cream, tomato paste, and cayenne pepper. (Add one teaspoon cayenne pepper and taste. If you like it spicier, add another teaspoon.)
Mix well and continue to cook for approximately two to three minutes more or until the mixture is thoroughly combined and bubbly.
Serve over hot cooked white rice. Enjoy!
What to serve with it?
Because there are so many veggies in this recipe, I usually serve it over rice and call it a day. However, if you want to ramp it up a bit, a nice side salad and some garlic bread would round out the meal nicely.
Sharon’s Expert Tips:
- I like and use boil-in-bag basmati white rice with this recipe. It cooks in only 10 minutes and the rice grains stay fluffy and don’t get gummy.
- You can also serve this dish over pasta or couscous.
- If you don’t have plum tomatoes, you can substitute any type of tomato. Other tomatoes generally have more juice than plum or Roma tomatoes. If you do substitute regular tomatoes, try to squeeze out any excess juice before chopping.
More shrimp recipes:
If you like this recipe, you might also like this recipe for Classic Shrimp Creole.
In addition, if you are a shrimp lover like me, be sure to check out these popular shrimp recipes on my blog: Crispy Pan-Fried Shrimp, Shrimp Burgers with Basil Pesto Aioli, Southern BBQ Shrimp and Grits, Roasted Shrimp Pasta Salad, and Hot and Cheesy Shrimp Scampi Dip.
Shrimp creole is also a great dish to serve during Mardi Gras. Add a Hurricane Cocktail and you will be transported to the French Quarter!
★ If you make this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!
Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!
The Ultimate Quick and Easy Creamy Shrimp Creole Recipe
- 8 oz fresh mushrooms sliced
- 1 green pepper chopped and seeded
- 1/2 onion chopped
- 3 garlic cloves finely minced
- 1/2 cup butter unsalted
- 1 lb shrimp large, peeled and deveined with the tails removed
- 2 plum tomatoes chopped
- 1 cup sour cream
- 1-2 tsp cayenne pepper
- 2 Tbsp tomato paste
- Add the butter to a large skillet over medium heat. When the butter is melted, add the mushrooms, onion, garlic, and green pepper. Cook for approximately 5-7 minutes, or until the vegetables are tender. Lightly season with salt and black pepper.
- Stir in the shrimp and tomatoes, cook about 3-4 minutes, or until the shrimp are pink and just barely cooked.
- Stir in sour cream, tomato paste, and cayenne pepper. (Add 1 tsp cayenne pepper and taste, if you like it spicier, add another teaspoon.) Mix well and continue to cook for approximately 2-3 minutes or until the mixture is bubbly.
- I like and use boil-in-bag basmati white rice with this dish. It cooks in only 10 minutes and the rice grains stay fluffy and don't get gummy.
- You can also serve Creamy Shrimp Creole over pasta or couscous.
- If you don't have plum tomatoes, you can substitute any type of tomato. Other tomatoes generally have more juice than plum or Roma tomatoes. If you do substitute regular tomatoes, try to squeeze out any excess juice before chopping.
Special thanks to my friend, Cheryl Richards for sharing this recipe with me so I could share it with you!
*This post was originally published March 1, 2016, republished on May 21, 2019, with new images and revised directions.