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The Best 30-Minute Authentic Shrimp Creole

A white bowl filled with white rice topped generously with rich, red sauce and plump shrimp in this delicious shrimp creole.
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Make this classic Louisiana-style Shrimp Creole quickly. Tender shrimp simmer in a spicy, flavorful tomato-based sauce. This recipe delivers authentic Cajun flavors without the time commitment of a traditional roux, perfect for a satisfying weeknight seafood dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust for heat)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 cup low-sodium chicken broth
  • 1 pound raw shrimp, peeled and deveined
  • 1/4 cup chopped fresh parsley, for garnish
  • Cooked white rice or grits, for serving

Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, bell pepper, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic, thyme, oregano, cayenne pepper, black pepper, and salt to the skillet. Cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes (with juice), tomato sauce, and chicken broth. Stir well to combine all ingredients. Bring the sauce to a simmer.
  4. Reduce the heat to low, cover the skillet, and let the sauce simmer for 15 minutes to allow the flavors to meld. Stir occasionally.
  5. Add the peeled and deveined shrimp to the simmering sauce. Cook for 3 to 5 minutes, or until the shrimp turn pink and opaque throughout. Do not overcook the shrimp.
  6. Taste the sauce and adjust salt or cayenne pepper as needed.
  7. Serve the Shrimp Creole immediately over a bed of hot white rice or creamy grits. Garnish with fresh parsley.

Notes

  • For a deeper flavor, you can substitute half of the chicken broth with dry white wine.
  • If you prefer a thicker sauce without a roux, mash about 1/4 cup of the cooked vegetables against the side of the pot before adding the shrimp.
  • This dish pairs well with a simple green salad or crusty French bread.

Nutrition

Find it online: https://cookerycommand.com/shrimp-creole-recipe-best-30-minute/