Take your tastebuds to the French Quarter with a steaming bowl of Spicy Shrimp Creole. Tender shrimp are simmered in a spicy, tomato sauce and served over steamed white rice.
2 tablespoons vegetable oil
6 tablespoons butter
8 tablespoons flour
1 large onion, diced
1 large green bell pepper, diced
3 ribs celery, diced
1 (15-ounce) can diced tomatoes with their juice
2 cups low sodium chicken broth
1 cup tomato sauce
4 large garlic cloves, minced
2 bay leaves
2 teaspoons Creole seasoning
½ teaspoon dried thyme
¾ teaspoon paprika
½ teaspoon dried oregano
1 teaspoon Worchestershire Sauce
½ teaspoon salt (to taste)
⅛ teaspoon cayenne pepper, more to taste
2 pounds peeled, deveined shrimp, thawed if frozen
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley, more for garnish
Chopped scallions, for garnish
2 cups cooked white rice
In a Dutch oven over medium-high heat, melt the butter and oil together.
Add the flour and cook, stirring constantly, until the flour turns golden – about 3-5 minutes.
Stir in the onions, bell pepper, and celery. Cook, stirring until the onions turn translucent and the vegetables are soft – about 8 – 10 minutes.
Pour in the tomatoes and their juice, the tomato sauce, broth, garlic, bay leaves, Creole seasoning, thyme paprika, oregano, and Worchestershire Sauce.
Simmer uncovered, stirring often, until thickened and sauce-like – about 20 minutes.
Add the shrimp, lemon juice, and parsley. Stir and cook until the shrimp turn opaque and begin to curl – about 5-8 minutes, depending on the size of the shrimp.
Taste and adjust for salt and heat, adding more salt or cayenne pepper as needed.
If the mixture is too thick, stir in a bit more broth until the desired consistency has been reached.
Discard the bay leaves.
Ladle the shrimp and sauce over the rice. Garnish with more parsley and sliced scallions.
Serve with hot sauce.
- Category: Main Dish - Seafood
- Method: Simmer
- Cuisine: New Orleans
Keywords: spicy shrimp creole, Creole recipes, New Orleans, shrimp, spicy food, Lent, Mardi Gras