Shrimp Creole Recipe
Tender shrimp cooked in a fiery tomato sauce, Shrimp Creole is a classic Louisiana staple! Ready in under 20 minutes, it makes a great weeknight dinner.
Servings: 6
Cost: $20
Equipment
- 1 skillet
Ingredients
- 3 tablespoons creole seasoning
- 1 1/2 pounds jumbo shrimp peeled and deveined
- 3 tablespoons butter
- 3 tablespoon flour or cornstarch
- 1 medium onion diced
- 1 medium green bell pepper diced
- 3 celery stalks thinly sliced
- 4 garlic cloves minced
- 14.5 ounce can diced tomatoes drained
- 14.5 ounce can tomato sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon hot sauce
- 1/2 teaspoon kosher salt
- 3 scallions chopped
Instructions
- Season the shrimp with the creole seasoning in a medium bowl tossing to coat. Set aside.
- Heat a skillet over medium heat and melt the butter.
- Whisk in the flour or cornstarch and cook, stirring constantly, until the mixture turns a golden brown and has the consistency of sand.
- Stir in the onion, bell pepper and celery. Cook for 3-5 minutes or until softened.
- Add the garlic and cook for 1 minute longer.
- Stir in the diced tomatoes and tomato sauce. Turn the heat to low and cook until thickened. Season with garlic powder, onion powder, hot sauce and salt.
- Stir in the shrimp and cook for 2-3 minutes. Flip the shrimp over and continue cooking until cooked through, approximately 3 minutes longer.
- Sprinkle with scallions and serve over rice.
Notes
Leftover shrimp Creole will stay fresh in an airtight container up to 3 days in the refrigerator.
Nutrition
Calories: 202kcal | Carbohydrates: 17g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 1380mg | Potassium: 665mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2023IU | Vitamin C: 34mg | Calcium: 121mg | Iron: 2mg