New Orleans-Style Shrimp Creole with Spicy Cajun Cream Sauce Recipe
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/Cajun seasoning. Mushrooms, peppers, and tomatoes round out this mouth-watering Louisanna inspired entree. It's delicious in an unforgettable way!
1 ⅓poundsshrimplarge, peeled and deveined with the tails removed
3plum or Roma tomatoeschopped
1cupsour cream
1tablespoonCreole or Cajun seasoning blendI like Zatarain's Creole Seasoning (Big and Zesty)
2tablespoonstomato 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
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.I usually serve shrimp creole over 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 whatever 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. You can substitute Old Bay Seasonings plus one teaspoon of cayenne pepper for the Creole/Cajun seasonings in a pinch.This recipe only 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.