Shrimp Creole

Quick answer

Total time: 35 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

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.

Ingredients

servings

IngredientAmountUnit

shrimp450 gg

canned tomatoes400 gg

onion120 gg

celery80 gg

bell pepper100 gg

garlic3 eaea

paprika1 tsptsp

olive oil2 tbsptbsp

cooked rice2 cupcup

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Peel and devein 450 g shrimp, rinse briefly under cold water, and pat them very dry.

Removing surface moisture keeps the sauce from thinning later and helps the shrimp cook cleanly at the end.
2

Heat

Chop 120 g onion, 80 g celery, and 100 g bell pepper into similar small pieces so they soften at the same rate.

Mince 3 garlic cloves finely because they will only cook briefly before the tomatoes go in.
3

Control

Heat 2 tablespoons olive oil in a wide pan over medium heat, then add the onion, celery, and bell pepper.

Cook for about 5 minutes, stirring often, until the edges look translucent and the vegetables smell sweet, not browned.
4

Control

Add the minced garlic and 1 teaspoon paprika, then stir for only 30 seconds so the spices bloom without burning.

Crush in 400 g canned tomatoes and simmer over medium heat for 8 minutes until thickened.
5

Control

When the sauce is thick enough for a spatula trail to hold briefly, add the shrimp and coat them evenly.

Cook over medium heat for only 3 to 4 minutes, stopping as soon as they turn pink.
6

Finish

Spoon the shrimp and sauce generously over 2 cups warm rice so the rice absorbs the sauce, then serve.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Shrimp Creole builds a deep flavor base from the Cajun trinity of onion, celery, and bell pepper.
Finish cue: Crush in 400 g canned tomatoes and simmer over medium heat for 8 minutes until thickened.
Avoid this: Add shrimp at the end to avoid overcooking and toughness.