Shrimp Creole Recipe

Prepare shrimp

If not already done, peel and devein the shrimp, leaving tails on or off per preference. Pat shrimp dry with paper towels and refrigerate until ready to use.

Combine stock, water, and bay leaf in a small saucepan and bring to a gentle simmer over medium heat. Keep warm while you prepare the sauce (do not boil vigorously).

Heat a large heavy skillet or Dutch oven over medium heat. Add butter and olive oil. When butter melts and begins to foam, add diced onion, bell pepper, and celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds, stirring constantly, until fragrant but not brown.

Stir in the tomato paste and cook 1–2 minutes, stirring, to deepen its flavor and remove raw taste.

Add the canned diced tomatoes with their juices, breaking up any large pieces with the back of a spoon. Bring mixture to a gentle simmer.

Sprinkle the flour evenly over the vegetable-tomato mixture and stir well to combine. Cook 1–2 minutes to remove raw flour taste; the flour will help thicken the sauce. If mixture looks too dry, add a splash (1–2 tablespoons) of the warm stock.

Add paprika, oregano, thyme, cayenne, Creole/Cajun seasoning, Worcestershire, hot sauce, salt, and pepper. Stir to incorporate and simmer gently for 8–10 minutes, stirring occasionally, until sauce has slightly thickened and flavors meld.

Taste the sauce and adjust seasoning: more cayenne or hot sauce for heat, more salt for balance, or a pinch of sugar if tomatoes are very acidic.

Remove and discard the bay leaf from the warm stock. Slowly pour about 1/2 to 1 cup of the warm stock into the sauce while stirring to reach your desired consistency; simmer 2–3 minutes. You should have a thick, spoonable sauce that will sit over rice.

Add the shrimp to the simmering sauce in a single layer. Cook uncovered, stirring gently and turning shrimp as needed, until they turn pink and opaque and register about 120–125°F (49–52°C) internally, about 3–5 minutes depending on size. Do not overcook.

Stir in fresh lemon juice, chopped parsley, and sliced green onions. Remove the pan from heat and let rest 2 minutes to allow flavors to marry.

Serve Shrimp Creole spooned over hot cooked white rice. Garnish with additional parsley and green onions if desired and pass extra hot sauce at the table.