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Easy Louisiana Shrimp Creole Recipe

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4.1 from 15 reviews

This Easy Louisiana Shrimp Creole is a classic, flavorful Southern dish featuring fresh shrimp simmered in a rich tomato-based sauce with aromatic vegetables and spices. Perfect for a quick and satisfying 30-minute meal, it showcases the vibrant flavors of Louisiana cuisine with a spicy kick from Tabasco sauce, balanced by fresh lemon juice and herbs.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Louisiana Creole

Ingredients

Shrimp and Vegetables

  • 1 pound fresh shrimp (peeled and deveined)
  • ¾ cup coarsely chopped onion
  • 3 small celery ribs (coarsely chopped)
  • 1 green bell pepper (cored, seeded and coarsely chopped)
  • 3 garlic cloves (minced)

Sauce and Seasonings

  • 2 tablespoons butter
  • 3 cups canned tomatoes with their liquid
  • 3 sprigs fresh thyme (or 1/2 teaspoon dried)
  • 1 bay leaf
  • 12 dashes Tabasco (or to taste)
  • ½ teaspoon grated lemon rind
  • Salt and pepper (to taste)
  • 2 tablespoons finely chopped parsley
  • Juice of 1/2 lemon

Instructions

  1. Rinse the shrimp: Rinse the shrimp thoroughly under cold water and place them in a colander to drain excess water while prepping other ingredients.
  2. Prepare vegetables: Coarsely chop the onion, celery, and green bell pepper, and mince the garlic cloves.
  3. Heat butter: Place a large saucepan, Dutch oven, or deep skillet over medium heat and add the butter. Allow it to melt gently.
  4. Sauté onion: Add the chopped onion to the melted butter and cook while stirring until the onion is slightly softened but not browned, ensuring a delicate sweetness.
  5. Add remaining vegetables: Stir in the celery, green bell pepper, and minced garlic. Continue cooking and stirring for about 5 minutes until the vegetables soften and release their flavors.
  6. Add tomatoes and seasonings: Pour in canned tomatoes along with their liquid. Add fresh thyme sprigs or dried thyme, bay leaf, Tabasco sauce, grated lemon rind, salt, and pepper. Let the mixture simmer uncovered for 15 minutes, allowing the sauce to reduce by about half and intensify in flavor.
  7. Add shrimp to the sauce: Stir the drained shrimp into the Creole sauce. Cover the pan and cook for 4 to 5 minutes, just until the shrimp turn pink and are opaque, taking care not to overcook.
  8. Finish with herbs and lemon: Remove from heat and stir in finely chopped parsley and fresh lemon juice. Adjust seasoning with additional Tabasco or hot sauce to taste if desired.
  9. Serve: Spoon the shrimp Creole over hot, steamed white rice and enjoy a delicious, comforting Louisiana classic.

Notes

  • Do not overcook the shrimp as they can become tough and rubbery; cook until just opaque.
  • Use fresh thyme if available for the best flavor, but dried thyme is a fine substitute.
  • Adjust the amount of Tabasco to control the heat level according to your preference.
  • Serve with steamed white rice to absorb the flavorful Creole sauce.
  • Can be garnished with additional chopped parsley or lemon wedges for extra freshness.

Find it online: https://cheftinaskitchen.com/easy-louisiana-shrimp-creole-recipe/