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+ servings
A red bowl of shrimp creole with rice and french bread.
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5 from 9 votes

Shrimp Creole

Shrimp Creole is a tomato-based shrimp dish that is a taste of Southern Louisiana. It comes together in less than 30 minutes and is loaded with vegetables, flavors, and fresh shrimp.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Cajun, Creole, Southern
Keyword: shrimp creole, shrimp creole recipe
Cooking Method: 30 Minute Meal, Stove
Servings: 6
Calories: 583kcal
Author: Kari

Equipment

  • a 5 quart dutch oven or a large pot

Ingredients

  • ½ cup butter (1 stick)
  • 1 ½ cups onion chopped
  • 1 ½ cups celery chopped
  • 1 tablespoon garlic finely chopped
  • ¼ cup tomato paste
  • 2 tablespoons paprika
  • 1 ½ teaspoons Italian seasoning
  • 1 ½ cups chicken stock
  • 1 cup tomato juice
  • 1 cup diced tomatoes
  • teaspoons Worcestershire Sauce
  • pinch cayenne pepper
  • pinch white pepper
  • 1 ½ tablespoons cornstarch or arrowroot
  • 4 tablespoons water
  • 3 pounds raw shrimp

For Serving

Instructions

  • Melt the butter in a large saucepan. Add the onion, celery, bell pepper (if using), and garlic and cook until tender, 5 - 8 minutes.
    ½ cup butter, 1 ½ cups onion, 1 ½ cups celery, 1 tablespoon garlic
  • Add the tomato paste, paprika, and Italian Seasoning and cook an additional 3 minutes.
    ¼ cup tomato paste, 2 tablespoons paprika, 1 ½ teaspoons Italian seasoning
  • Add chicken stock, tomato juice, tomatoes, Worchestershire sauce, salt, black pepper, cayenne pepper, and white pepper and stir. I like to mash up the tomatoes a little.
    1 ½ cups chicken stock, 1 cup tomato juice, 1 cup diced tomatoes, 1½ teaspoons Worcestershire Sauce, pinch cayenne pepper, pinch white pepper
  • Bring this mixture to a boil, then simmer for 8 - 10 minutes, stirring frequently.
  • While the mixture is simmering, combine the cornstarch and water in a small bowl.
    1 ½ tablespoons cornstarch, 4 tablespoons water
  • Gradually add the cornstarch mixture to the tomato sauce and let the sauce thicken, stirring constantly.
  • Now add the shrimp and fresh parsley. Cook for 5 - 8 more minutes, until the shrimp are no longer translucent.
    3 pounds raw shrimp, ¼ cup fresh parsley
  • Do not overcook the shrimp. Serve with more fresh parsley and white rice. Add more salt and fresh cracked pepper to taste. (My husband also likes to add a little Tabasco Sauce.)
    4 cups cooked white rice, Tabasco Sauce

Notes

🍳 Serving Suggestions & Uses
Serve with white rice, crunchy French bread, and a splash of Tabasco Sauce.📋 Tips
Do not overcook the shrimp - they can become tough and chewy. Shrimp will form a c and will no longer be translucent once fully cooked.
To reheat shrimp creole, reheat slowly over low heat.
If you have leftover red sauce but no shrimp, you can freeze the sauce and save it for another meal. It is really quick to defrost and make another batch with fresh shrimp.
🥫 Storage/Shelf Life/Reheating
Shrimp Creole should be stored in the refrigerator and reheated slowly over low heat. If you have leftover sauce but you eat all the shrimp, you can save it for another time in the freezer. When ready to use, defrost, bring to a simmer and cook another batch of shrimp in it. Yum! It is a really easy and quick dinner. (And it is delicious!)
🙋‍♀️ Frequently Asked Questions
What can you do with leftover Shrimp Creole sauce?
If you have leftover sauce, you can freeze it for another use. Defrost it, then bring it to a simmer and add a new half-batch of shrimp to feed two for a smaller dinner!
What makes this dish "Creole"?
Shrimp Creole is a Creole dish because the sauce is a tomato-based sauce. Tomatoes are common in most Creole (and many Southern Louisiana/Italian dishes.)
What kinds of tomatoes are used in Shrimp Creole?
This Shrimp Creole is kind of a fun recipe in that you can always use what you have and make adjustments. Fresh tomatoes in season, canned diced tomatoes, stewed tomatoes, whole peeled tomatoes - whatever you've got! If you use fresh tomatoes, you might need to add extra juice - canned tomatoes, you might need less juice.
Is Emeril Lagasse's Shrimp Creole recipe the best recipe?
I don't know - I'm pretty partial to this recipe, but you can give it a try and let me know 😉
Can something be used in place of shrimp?
If you don't like shrimp, you can use something else, but obviously, it won't be shrimp creole anymore, you can try lobster, crab, clams, or fish. Chicken thighs would be really good if you don't like seafood or if you have a shellfish allergy - it would be similar to chicken cacciatore.
Is Shrimp Creole normally served with grits?
It can be - we like to serve it with rice. I like grits with cheese in them and I don't really feel like cheese goes with this dish so I think the rice goes perfectly. If you try it with grits, let me know!
📋 Tips
  • Do not overcook the shrimp - they can become tough and chewy. Shrimp will form a c and will no longer be translucent once fully cooked.
  • To reheat shrimp creole, reheat slowly over low heat.
  • If you have leftover red sauce but no shrimp, you can freeze the sauce and save it for another meal.
  • It is really quick to defrost and make another batch with fresh shrimp.

Nutrition

Serving: 1cup | Calories: 583kcal | Carbohydrates: 46g | Protein: 53g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 614mg | Sodium: 2119mg | Potassium: 779mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2354IU | Vitamin C: 31mg | Calcium: 407mg | Iron: 7mg