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The Classic Shrimp Creole

If you luv that New Orleans cuisine this shrimp creole recipe is for you. Kenny shows you how to make the southern favorite at home and shrimp creole is easier to make than you thought so watch learn and enjoy. TasteDis
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 6
Course: Lunch, Main Course, Soup
Cuisine: Creole
Ingredients Method Video Notes

Ingredients
  

  • 3 Tbsp butter
  • 1 small onion chopped
  • 1 bell pepper chopped
  • 2 ribs celery chopped
  • Kosher Salt
  • Fresh Cracked Black Pepper
  • 1 Tbsp Old Bay Seasoning for Shrimp
  • 4 cloves garlic minced
  • 1 Tbsp paprika
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne
  • 1 ½ cups low sodium chicken broth
  • 2 bay leaves
  • 1 15 ounces can whole tomatoes crushed
  • 2 green onions thinly sliced plus 1 more for garnish
  • 2 teaspoons Worcestershire sauce
  • Juice of 1/2 lemon
  • 1 Tbsp vegetable oil
  • 1 ½ pounds Shrimp peeled and de-veined
  • Cooked white rice for serving

Method
 

  1. In a large skillet over medium heat melt butter. Add onion, pepper, celery, and cook until soft(about 5 minutes).
  2. Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne. Cook until fragrant (1-2 minutes).
  3. Add chicken broth and bay leaves and bring to a boil. Lower heat to a simmer and cook until reduced to about 1/4 about 6-9 minutes.
  4. Add tomatoes and cook until reduced by half (about 10 minutes).
  5. Add green onions and Worcestershire sauce and cook until thickened (about 10 additional minutes).
  6. Add more salt and pepper if needed then turn off the heat and stir in lemon juice.
  7. In a separate large skillet heat oil.
  8. Add Shrimp and cook 1-2 minutes per side until pink and opaque. Season with Old Bay.
  9. Combine Shrimp with your prepared sauce, top with remaining green onion, and serve over white rice.

Video

Notes

One of our goals at Taste Dis is to share the joy of food and cooking.
Here are affiliate links to some of the products we like to use:
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