Mardi Gras Shrimp Creole (Print View)
Tender shrimp cooked in a spicy tomato sauce with peppers, onions, and aromatic Creole seasonings.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 (14.5 oz) can diced tomatoes
07 - 2 tbsp tomato paste
08 - 2 green onions, sliced for garnish
09 - 2 tbsp fresh parsley, chopped for garnish
→ Liquids
10 - 1 cup low-sodium chicken or seafood broth
11 - 2 tbsp vegetable oil
→ Seasonings
12 - 2 tsp Creole seasoning
13 - 1/2 tsp cayenne pepper, adjust to taste
14 - 1 tsp smoked paprika
15 - 1 tsp dried thyme
16 - 1 bay leaf
17 - 1 tsp Worcestershire sauce
18 - Salt and black pepper, to taste
→ Optional Additions
19 - Hot sauce, to taste
20 - Cooked white rice, for serving
# Method:
01 - In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
02 - Add the onion, bell pepper, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
03 - Stir in the garlic and cook for 1 minute, until fragrant.
04 - Add the tomato paste and cook for 2 minutes, stirring frequently to develop flavor.
05 - Pour in the diced tomatoes with juices, broth, Worcestershire sauce, Creole seasoning, cayenne, paprika, thyme, bay leaf, salt, and pepper. Stir thoroughly to combine.
06 - Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally to meld flavors.
07 - Add the shrimp and simmer uncovered for 5–7 minutes, or until the shrimp are pink and cooked through.
08 - Remove bay leaf. Taste and adjust seasoning if needed.
09 - Serve hot over cooked white rice. Garnish with green onions and parsley. Add hot sauce if desired.
# Insider Tips:
01 -
- This is the kind of dinner that makes people linger at the table, asking for seconds even when they are completely full
- The tomato base simmers into something deeply layered and rich, but it comes together in about an hour on a weeknight
02 -
- Shrimp continue cooking in the hot sauce even after you remove the pan from the heat, so pull them when they are just barely pink
- The sauce tastes better the next day, so do not be afraid to make it ahead and reheat gently
03 -
- Make a double batch and freeze half—the sauce holds up beautifully and tastes even better after thawing
- If the sauce feels too thin, simmer uncovered for an extra 5 minutes to reduce it slightly