Shrimp Creole
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Shrimp creole leans on tomato rather than roux: whole tomatoes are crushed and reduced with onion, celery, and bell pepper until the sauce thickens on its own.
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That trio of vegetables, the classic Louisiana base, gives the sauce its savory depth, with paprika adding color. The shrimp go in at the end and come out as soon as they turn pink, then everything is spooned generously over warm rice.
Ingredients
Instructions
- 1
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
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
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
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
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
Spoon the shrimp and sauce generously over 2 cups warm rice so the rice absorbs the sauce, then serve.
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