Shrimp Creole

Shrimp in a tomato sauce on a wooden spoon

5 from 6 votes

This Classic Shrimp Creole is so darn good! Shrimp, vegetables, incredible spices, and a rich tomato creole sauce. It's the best eva y'all!

Prep Time35

Cook Time20

Total Time55

Course: Main Course

Cuisine: Cajun/Creole

Servings: servings

Calories: 159kcal

Author: Jocelyn Delk Adams

Ingredients

1/4 cup unsalted butter
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
salt and pepper to taste
4 tbsp chopped fresh parsley divided
1 tsp garlic powder
16 oz canned chopped tomatoes undrained
1/2 cup chicken stock
1 tbsp hot sauce
1 tbsp Worcestershire sauce
1 tbsp cornstarch
2 lbs medium shrimp peeled and deveined
steamed white rice for serving

Instructions

Add butter to a large skillet over medium heat. Add onion and bell pepper along with salt and pepper and cook until soft and tender, about 5-6 minutes.
Next add 3 tablespoons of fresh parsley, garlic powder, tomatoes, chicken stock, hot sauce, and worcestershire sauce.
Stir together and bring to a boil.
Next add cornstarch and 1 tablespoon of water together in a separate small bowl and add to the liquid allowing it to thicken the sauce. Once it has thickened, turn the heat down between a low and medium heat.
Season the shrimp with salt and pepper and add to the sauce. Bring the temperature back up to a medium heat. Stir together and place a lid on the pot to continue to help the shrimp cook. As soon as shrimp turns pink, remove sauce from heat and top with remaining parsley and serve with rice.

Notes

What to do with leftovers

If you have too much shrimp Creole, follow these storage tips for long-lasting, flavorful leftovers:

Fridge: Once cooled, store in an airtight container in the fridge for up to 2-3 days.

Freezer: If you’re using fresh shrimp, store the dish in a freezer-safe bag or container and it will last up to 3 months. It’s not recommended to re-freeze frozen shrimp, but you can freeze everything else.

Reheating

If frozen, thaw your shrimp Creole in the fridge overnight. If not, heat everything for 5-10 minutes in a saucepan over low-medium, stirring occasionally, until warmed.

Nutrition