Description
This Easy Shrimp Creole recipe brings a flavorful and comforting Louisiana classic to your table in just 20 minutes. Featuring succulent shrimp simmered in a spicy tomato and vegetable sauce, this dish combines bell pepper, celery, onions, and a blend of spices that create a rich and aromatic Creole sauce. Perfect served over rice, it’s a quick and satisfying meal with a vibrant taste.
Ingredients
Scale
Vegetables and Aromatics
- 1 Tablespoon olive oil
- 1 green bell pepper, diced
- 1/2 cup onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Tomatoes and Liquids
- 1 (14.5 ounce) can stewed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 cup chicken broth
Seasonings and Sauces
- 1 Tablespoon chili powder
- 1 Tablespoon Worcestershire sauce
Seafood
- 1 pound large shrimp, peeled and deveined
Thickening Agent
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Instructions
- Sauté Vegetables: Heat olive oil in a medium-sized skillet over medium-high heat. Add the diced green bell pepper, onion, and celery. Cook, stirring occasionally, until the vegetables are tender, approximately 5 minutes. Next, add the minced garlic and sauté for an additional minute until fragrant.
- Simmer Sauce with Shrimp: Pour in the stewed tomatoes, tomato sauce, and chicken broth. Stir in the chili powder and Worcestershire sauce. Add the peeled and deveined shrimp to the skillet, cover, and reduce heat to medium-low. Let the mixture simmer gently for 5 to 7 minutes until the shrimp turn pink and are cooked through.
- Thicken Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Stir this mixture into the skillet with the shrimp and sauce. Continue cooking for 1 to 2 minutes, stirring frequently, until the sauce thickens to your desired consistency. Remove from heat and serve warm.
Notes
- Serve this Shrimp Creole over cooked white rice or cauliflower rice for a complete meal.
- Adjust the chili powder amount to control the spiciness of the dish.
- For a vegetarian version, substitute shrimp with firm tofu or mushrooms and use vegetable broth instead of chicken broth.
- Make sure shrimp are peeled and deveined for the best texture and ease of eating.
- Leftovers can be refrigerated for up to 2 days; reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 180mg
