Shrimp Creole
Shrimp Creole builds its flavor base from the Cajun holy trinity - onion, celery, and bell pepper - sauteed in olive oil until softened and sweet. Garlic and paprika go in next for thirty seconds to bloom their aromas before canned tomatoes are added and simmered over medium heat for eight minutes, reducing the liquid into a thick, fragrant sauce. The shrimp are stirred in only at the end and cooked for three to four minutes until just pink, preserving their tender bite. The tomato's natural acidity balances the paprika's smokiness, and a dash of hot sauce pushes the dish toward its authentic Louisiana character. Served ladled generously over steamed white rice, the sauce soaks into the grains and carries every layer of flavor.
Adjust Servings
Instructions
- 1
Peel and devein shrimp, then pat dry.
- 2
Sauté onion, celery, and bell pepper in oil for 5 minutes.
- 3
Add garlic and paprika, cooking for 30 seconds.
- 4
Add tomatoes and simmer over medium heat for 8 minutes.
- 5
Add shrimp and cook 3-4 minutes until pink and just done.
- 6
Serve the shrimp creole over warm rice.
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