Shrimp Creole is an easy, classic entrée with fresh briny shrimp cooked in a spicy sauce made with tomatoes, spices, and the holy trinity. Shrimp Creole is perfect to serve at a Mardi Gras party, a quick weeknight family dinner, or a casual dinner with friends.
1/4tsphot sauceuse less if you don't want it spicy, more if you like the heat
1-1/2lbslarge shrimppeeled and deveined with the tails removed
1tspCreole seasoningI used Tony Chachere's
1Tbspgreen onion topschopped, optional garnish
2cupscooked white ricecook according to the directions on the package
Melt butter in a large skillet over medium heat. Add the onions, celery, and green pepper. Sauté and stir for about 10 minutes or until the vegetables begin to soften.
Add garlic, and cook for 30 seconds, or until fragrant. Add salt, sugar, cayenne pepper, and flour; stir to combine.
Add diced tomatoes with juice, chicken broth, Worcestershire sauce, and hot sauce. Bring the mixture to a boil; reduce heat, cover pan and let simmer for 30 minutes, or until the vegetables are tender.
While the tomato sauce simmers, add the Creole seasoning to the shrimp and toss to combine. Also, this is a good time to cook your rice.
Add the shrimp to the tomato mixture. Stir and cook for about 3-4 minutes or just until the shrimp are cooked through.
Serve with white rice and if desired garnish with the chopped green onion tops.
Sharon's expert tips:
Shrimp cook very quickly and will be tough if overcooked. Shrimp are done when the exterior is pink, the flesh is slightly opaque, and they form a loose "C". Wait to add the shrimp when everything else for your meal is ready. They will continue cooking in the sauce and go from cooked to overcooked in a matter of minutes. If they form a tight "C", they are overcooked.
To make Shrimp Creole ahead, make the tomato mixture as directed. Allow to cool and refrigerate covered for up to 24 hours. Before serving, bring the tomato mixture to a low boil over medium heat and add the shrimp. Cook the shrimp as directed.
You can substitute olive oil for the butter.
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