A unique recipe, this New Orleans-style Shrimp Creole features succulent shrimp drenched in a Spicy Cajun Cream Sauce made with sour cream, tomato paste, and Creole or Cajun seasoning. Mushrooms, peppers, and tomatoes round out this mouth-watering Louisanna inspired entree. It’s delicious in an unforgettable way!
A quick and easy recipe, you can have this creamy shrimp creole on the table in twenty minutes or less, and it is a great one-pan meal. Because it’s so quick, it’s perfect for weeknight family dinners, and it’s also fancy and flavorful enough to serve to guests. Every time I do it, I get rave reviews!
Special thanks to my friend Cheryl Richards who shared this recipe with me several years ago so I could share it with you.
Here is what you will need:
- Shrimp – are the guest of honor at this party, and these tasty crustaceans, with their briny, sweet taste, deserve top billing.
- Sliced mushrooms – are the new kid on the block. They are not a traditional ingredient in classic shrimp creole, but their earthy savoriness adds a welcome taste and texture.
- Garlic – makes most dishes taste better, and this New Orleans-style favorite is no exception.
- Green bell pepper & onion – are classic ingredients in Louisanna shrimp creole.
- Butter – is used to saute the vegetables and adds a rich flavor to this dish.
- Sour cream – an unusual ingredient in classic shrimp creole, it forms the base in the creamy Cajun Shrimp Cream Sauce.
- Creole or Cajun seasoning blend – combines with sour cream to celebrate the food and culture of Louisanna in the spicy Cajun Shrimp Cream Sauce.
- Kosher salt and ground black pepper – (not-pictured) enhance all of the flavors of this dish and bring it all home.
- Plum tomatoes – sometimes called Roma tomatoes, add a pop of color, texture, and tomato goodness.
- Tomato paste – intensifies the tomatoey flavor and adds richness.
How to make this recipe:
- Add butter to a large skillet on the stove over medium heat. Add the mushrooms, onion, garlic, and green pepper when the butter melts. Saute for approximately five to seven minutes, or until the vegetables are tender.
- Lightly season with salt and ground black pepper.
- Add the shrimp and tomatoes and cook for three minutes, or until the shrimp begin to change from translucent to opaque and are partially cooked.
- Add the sour cream, tomato paste, and Creole or Cajun seasoning blend. Mix well and continue to cook for approximately two to three minutes more, or until the mixture is thoroughly combined and bubbly.
- Remove from the heat and serve over rice. Optional, garnish with chopped fresh parsley.
Frequently asked questions:
Traditional shrimp creole is a classic dish of Louisiana Creole origin consisting of cooked shrimp in a tomato-based sauce and the holy trinity of onion, celery, and bell pepper. It is usually spiced with cayenne-based seasonings and served over white rice.
This unconventional recipe adds sour cream and mushrooms to the mix. These additions increase the level of deliciousness in this rich and savory main dish. It is without a doubt the best shrimp creole I have ever had, and after one taste, I think you will agree!
Because there are so many veggies in this recipe, I usually serve it over rice and call it a day. However, it is also delicious served over Cheese Grits, pasta, or polenta.
I usually treat this as a complete meal. However, if you are having company, a Mardi Gras party, or want to ramp things up a bit, my Apple Pecan Salad or Brussels Sprout Salad would pair nicely. Add some Cornbread or Sausage Cheese Bread, and you will have a feast.
Of course, since this is a New Orleans-inspired dish, a Hurricane Cocktail would make it a true celebration.
While all have similar ingredients, there are differences. For example, shrimp etouffee, which is also served over rice, is more of a stew with a roux-based sauce and typically doesn’t have any tomatoes or tomato-based products. Shrimp jambalaya is also roux-based, but it includes andouille sausage and rice is cooked with it.
Purchased Creole and Cajun seasoning blends are very similar with comparable flavor profiles, and you can use either in this recipe. However, Cajun seasoning is a bit spicier. If you like heat and use Creole seasoning, add up to one-half teaspoon of cayenne pepper.
Because it’s so easy to overcook shrimp, for the best results, I don’t recommend making this dish ahead and reheating it before serving it. However, you could chop all of your vegetables, gather the other ingredients and make the rice ahead to save time. Once you have the ingredients prepped, it only takes minutes to cook.
If you like Creole or Cajun recipes or are looking for a few recipes to celebrate Mardi Gras, you are in the right place. Check out these popular recipes: Easy Chicken and Sausage Jambalaya, Mardi Gras Hot Muffaletta Dip, Buffalo Shrimp Po Boy, Mardi Gras Snack Mix, Southern BBQ Shrimp and Grits, Cheesy Creole Shrimp Toast, Cajun Dirty Rice with Sausage, and for dessert, Old Fashioned Pecan Pralines, Bourbon Ice Cream or Pralines and Cream Ice Cream.
Sharon’s tips:
- I usually serve this shrimp creole over purchased boil-in-bag basmati white rice. It cooks in ten minutes and the rice grains stay fluffy and don’t get gummy. Feel free to make what ever kind of rice your family likes. It is also delicious served over grits, pasta or polenta.
- 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 and seeds before chopping.
- In a pinch, you can substitute Old Bay Seasonings plus one teaspoon of cayenne pepper for the Creole/Cajun seasonings.
- This recipe calls for two tablespoons of tomato paste. I like to purchase it in a tube instead of a can so I can measure out what I need and don’t end up with a can of leftover tomato paste.
- If your shrimp are larger or smaller than large, add 30 seconds or delete 30 seconds to the cook times.
More shrimp recipes:
If you are a shrimp lover like me, be sure to check out these popular recipes on my blog: Crispy Pan-Fried Shrimp, Blackened Shrimp, Buffalo Shrimp, Bacon Wrapped Shrimp, Shrimp Burgers with Basil Pesto Aioli, Creamy Shrimp Pasta with Blue Cheese, Creole Shrimp Toast, 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!
New Orleans-Style Shrimp Creole with Spicy Cajun Cream Sauce Recipe
Ingredients
- ½ cup butter unsalted
- 12 ounces fresh mushrooms sliced
- 1 green bell pepper chopped and seeded
- 1 onion medium, chopped
- 3 cloves garlic finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ⅓ pounds shrimp large, peeled and deveined with the tails removed
- 3 plum or Roma tomatoes chopped
- 1 cup sour cream
- 1 tablespoon Creole or Cajun seasoning blend I like Zatarain's Creole Seasoning (Big and Zesty)
- 2 tablespoons tomato paste
Instructions
- Add butter to a large skillet on the stove over medium heat. Add the mushrooms, onion, garlic, and green pepper when the butter melts. Saute for approximately five to seven minutes, or until the vegetables are tender.
- Lightly season with salt and ground black pepper.
- Add the shrimp and tomatoes and cook for three minutes, or until the shrimp begin to change from translucent to opaque and are partially cooked.
- Add the sour cream, tomato paste, and Creole or Cajun seasoning blend. Mix well and continue to cook for approximately two to three minutes more, or until the mixture is thoroughly combined and bubbly.
- Remove from the heat and serve over rice. Optional, garnish with chopped fresh parsley.
Notes
Nutrition
*This post was originally published March 1, 2016, and republished on January 24, 2022, with new images, the addition of a FAQ section, and a change to the original title, which was Creamy Shrimp Creole. The original recipe was modified to add additional shrimp, tomatoes and mushrooms.
This is fabulous!!! We live in Florida and eat lots of seafood and now this super quick easy delicious recipe is now a favorite!!! Soooo very yummy!
So excited because I have a bag of frozen shrimp in the freezer, I’m making this tonight!!
I made this recipe for guests and it was divine! I was hesitant to try it since I am not a fan of shrimp creole but I’m glad I did because I love this dish! I will make it again and again, I am sure. Thanks, Sharon, for posting it! Every one of your recipes that I have tried has turned out to be a big hit!
Thanks so much, Mary! I’m so glad you liked it. How can you go wrong with shrimp and sour cream?
All my best,
Sharon
I recently made the quick and easy creamy shrimp creole. Loved it! So did my guests. Can’t wait to make it again when family visits in July.
Thanks so much, Martha! You made my day!
Sharon
Yum! Can’t wait to try this!