Shrimp Creole

5 from 1 vote

Shrimp creole is a popular dish in Louisiana made with shrimp, diced tomatoes, vegetables and served over cooked white rice.

Course Entrees, Main Courses

Cuisine American, Creole

Cook Time 19

Servings people

Calories 334kcal

Author Lisa B.

Ingredients

1 pound medium shrimp peeled and deveined
2 tablespoons unsalted butter
3/4 cup chopped onion
1 small green bell pepper diced
1/4 cup diced celery
1 clove garlic minced
1/2 cup chicken or shrimp stock
2 tablespoons tomato paste
14.5 ounce can diced tomatoes
3/4 teaspoon Cajun seasoning
1/2 teaspoon Italian seasoning
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Hot cooked white rice
2 green onions optional

Instructions

Melt butter in a large sauté pan or pot over medium heat.
Add the onion, bell pepper and celery. Sauté the vegetables until tender, about five minutes.
Add the garlic and sauté for another 30 seconds.
Add the chicken or shrimp stock, tomato paste, diced tomatoes, Cajun seasoning, Italian seasoning, and parsley. Stir to combine. Bring the sauce to a boil, then simmer for 10 minutes.
Stir in the shrimp. Continue to simmer until shrimp are pink and opaque, about five minutes.
Season with salt and pepper to taste.
Serve shrimp creole over cooked rice. Garnish with green onions, if desired.

Notes

Nutrition information does not include rice.

Storage. Store leftover shrimp creole in an airtight container and place it in the refrigerator within two hours. Consume within four days.

Freezing. Cooked shrimp that has been frozen, thawed and reheated tends to turn rubbery. Therefore, I don’t recommend freezing this dish.

Reheating. Shrimp that has been overcooked tends to turn rubbery. I don’t recommend trying to reheat this in the microwave for this exact reason. Instead, transfer leftover Shrimp Creole into a saucepan, cover the pan, then reheat slowly over medium-low heat until the Shrimp Creole is heated through. Do not allow the dish to come to a boil.

Nutrition