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Shrimp Creole

Shrimp Creole is a soulful, Louisiana-inspired dish featuring tender shrimp simmered in a smoky, tangy tomato sauce infused with spices like paprika and cayenne. The dish is cooked in one pot, developing deep, layered flavors with a vibrant red hue and a slightly thickened, saucy texture. It’s perfect served over rice for a comforting, hearty meal that tastes like it’s been simmering all day, even when made in just half an hour.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Creole, Louisiana
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 lb shrimp, deveined and tails on thoroughly thawed if frozen
  • 1 can (14 oz) whole peeled tomatoes crushed by hand
  • 1 bell pepper green bell pepper deseeded and diced
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 tbsp smoked paprika
  • 1/4 tsp cayenne pepper adjust to taste
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste

Equipment

  • Large skillet or cast-iron pan
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Start by heating a large skillet over medium heat and adding a tablespoon of olive oil until it shimmers.
  2. Add the diced onion and bell pepper to the skillet. Cook, stirring often, until they soften and become translucent, about 5-7 minutes. The aroma will turn sweet and inviting.
  3. Stir in the minced garlic and smoked paprika, cooking for another 30 seconds until fragrant and slightly smoky, being careful not to burn the garlic.
  4. Pour in the crushed canned tomatoes, crushing them further with your spoon if needed, and stir to combine everything. Let the mixture simmer gently on low heat for about 10 minutes until it thickens slightly and develops a rich, smoky aroma.
  5. Season the sauce with salt, pepper, and cayenne pepper. Taste and adjust the spice levels to your preference, adding a pinch of sugar if the acidity feels too sharp.
  6. Gently nestle the shrimp into the sauce, arranging them evenly. Cook for about 3-4 minutes, stirring gently, until the shrimp turn pink and opaque, and the sauce bubbles softly around them.
  7. Once the shrimp are cooked through, remove from heat and let sit for a couple of minutes. The sauce will thicken slightly, and flavors will meld beautifully.
  8. Serve the shrimp creole hot over steamed rice or with crusty bread, garnished with chopped herbs if desired, and enjoy the vibrant, smoky flavors with tender shrimp soaking in the rich sauce.