The shrimp and creole flavors in this dish complement each other perfectly. It’s best served over a bed of cooked white rice, but you can also serve it on top of toasted bread for an even more filling meal.
This shrimp creole recipe is a dish that is perfect for two. It’s a great way to use up leftover shrimp from your last seafood dinner. Read more in detail here: shrimp creole for two.
Shrimp creole is an outstanding, enticing meal that can be served for supper for any occasion, thanks to its rich, spicy sauce and great delicious taste. Louisiana shrimp creole is fast and simple to prepare as a weekday supper, but it tastes spectacular enough to offer for special occasions, thanks to its spicy, tomatoey sauce and properly cooked pink shrimp.
With a few important distinctions, it’s akin to etouffee and jambalaya. The sauce in shrimp etouffee is thicker and darker, but in jambalaya, the rice is cooked in the same pot as the shrimp.
Shrimp creole is a warm, comforting meal that may be served at any time. This is a dish that your family and friends will urge you to share!
Ingredients for Shrimp Creole
Shrimp creole has a lot of tasty components in it.
The “creole holy trinity” of onions, celery, and bell peppers is required.
The meal was spiced up with hot sauce, black pepper, and cayenne pepper, with tomatoes and chicken stock making up the majority of the sauce.
You may use either fresh or frozen shrimp, but fresh shrimp will always provide a more flavorful shrimp creole.
Finally, you’ll need some hot cooked rice and some spring onions to provide a snap of green to the dish.
How to Make Creole Shrimp
To prepare the greatest shrimp creole at home, brown the onion, celery, bell pepper, and garlic in a skillet for several minutes. In a mixing bowl, combine the thyme, salt, pepper, cayenne, and flour. Cook for a few minutes after adding the spices to the veggies. Scrape the bottom of the pan with a spatula to deglaze it with the wine.
Simmer the sauce for 20 to 25 minutes after adding the stock, tomatoes, bay leaves, and spicy sauce. After that, add the shrimp and simmer for a few minutes, or until they become pink and opaque – don’t overcook them! Serve the shrimp creole over hot rice and chopped green onions as a garnish.
What to Serve with Creole Shrimp from Louisiana
When served with garlic bread, dinner rolls, crusty bread, and a light green salad, shrimp creole is delicious.
Creole Shrimp Variations
You may add a variety of wonderful items to your shrimp creole or use them in place of shrimp. Catfish, crawfish, chicken, bacon, sausage, or fish are all good options.
Can Shrimp Creole Be Prepared Ahead of Time?
Shrimp creole can definitely be made ahead of time. It’ll be much better if you make it ahead of time! Simply prepare the sauce as directed in the recipe, but add the shrimp (or other protein) only when ready to serve.
Tips for the Best Creole Shrimp in Louisiana
A dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, should be used.
Leave out the white wine or replace it with additional chicken broth or non-alcoholic wine if you don’t want to use it.
If you’re on a keto diet, cauliflower rice may be substituted for ordinary rice.
If you don’t want to use chicken broth, you may substitute seafood or veggie broth.
How to Keep Shrimp Creole Fresh
Refrigerate the shrimp creole in an airtight jar for up to 2 to 3 days.
Is Shrimp Creole Freezable?
Yes, of course! Make the creole sauce, but leave the shrimp out. The sauce may be frozen for up to 3 months. Reheat the sauce when you’re ready to eat it, then add the shrimp and cook until they’re opaque and pink.
In a skillet, melt the butter. Toss in the onion.
Cook for several minutes, until celery, bell pepper, and garlic are gently browned.
In a mixing bowl, combine the thyme, salt, pepper, cayenne, and flour.
Cook for another 2 to 3 minutes after adding the spices to the onions.
To deglaze the pan, pour in the wine.
Add the chicken stock and mix well.
Toss in the bay leaves.
Combine the tomatoes and spicy sauce in a mixing bowl.
Reduce the heat to low and cook for 20 to 25 minutes.
Remove the bay leaves from the recipe. Add the shrimp and mix well.
Cook for 3–4 minutes, or until the sauce is rosy and opaque.
Serve with hot rice and chopped green onions as a garnish.
Make sure the shrimp aren’t overcooked. They’ll become rubbery and nasty in the end. When the shrimp become pink and are no longer transparent, they are done cooking.
Watch This Video-
The “pappadeaux shrimp creole recipe” is a dish that has been around for a while. It is made with prawns, tomatoes, onions, bell peppers and spices.
Frequently Asked Questions
What is the difference between shrimp etouffee and shrimp Creole?
A: Shrimp Creole is a dish that combines shrimp, spices, tomatoes and onions in a thick sauce. It often includes okra as well. Shrimp etouffee on the other hand has no tomato or onion base to it at all but does include cayenne pepper for flavor.
What is Creole sauce made of?
A: Creole sauce is a spicy tomato-based fruit and vegetable gravy that is made in Louisiana. Its typically served over rice or seafood, such as shrimp.
Where does Shrimp Creole come from?
A: Shrimp Creole is a dish that comes from the French-speaking part of Louisiana, which is also known as Creole Country. Its usually made with shrimp cooked in garlic and oil or butter.
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