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Shrimp Creole

Shrimp Creole is a soulful Louisiana dish featuring tender shrimp simmered in a vibrant, tomato-rich sauce flavored with smoky spices, bell peppers, and herbs. The dish is cooked on the stove until the sauce thickens and the shrimp turn pink, resulting in a hearty, colorful stew with a glossy finish and bold flavors. It’s traditionally served over rice for a comforting, family-style meal full of history and warmth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Creole, Louisiana
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 red or green bell pepper chopped
  • 14 oz canned crushed tomatoes or whole peeled, crushed
  • 1 tsp smoked paprika
  • 0.25 tsp cayenne pepper adjust to taste
  • 1 tsp dried thyme
  • 1 lb shrimp peeled and deveined
  • 2 tbsp vegetable or canola oil
  • 1 dash hot sauce optional, for brightness
  • lemon lemon for squeezing at the end
  • green onions or parsley fresh herbs for garnish

Equipment

  • Large skillet or Dutch oven
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat the skillet over medium heat and add oil. Once shimmering, add the diced onion, chopped bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes, watching for a translucent and slightly golden hue.
  2. Stir in the smoked paprika, cayenne, and thyme, cooking for another minute until the spices release their aroma and coat the vegetables evenly.
  3. Pour in the canned crushed tomatoes, stirring to combine everything into a thick, vibrant sauce. Reduce the heat to low and let it simmer gently for about 10 minutes, stirring occasionally until the sauce thickens slightly and smells smoky and bright.
  4. While the sauce simmers, peel and devein the shrimp if not already prepared. Pat them dry with paper towels to remove excess moisture.
  5. Gently nestle the shrimp into the bubbling sauce, spreading them out evenly. Cook for about 3-4 minutes, until they turn a bright pink and curl into a loose 'C' shape. Be careful not to overcook, as they can become rubbery.
  6. Finish with a splash of hot sauce and a squeeze of lemon juice to brighten the flavors. Taste and adjust salt or spice if needed.
  7. Let the dish rest for 2 minutes off heat, allowing the flavors to meld and the shrimp to stay tender. Garnish with chopped green onions or parsley for a fresh burst.

Notes

For extra smoky flavor, use fire-roasted tomatoes and smoked paprika. Serve over steamed rice or with crusty bread for a complete, comforting meal.