If there is one city that is near and dear to my heart it's New Orleans. Being from Mississippi, this is a city I've had the pleasure of visiting several times. I've seen lots of cities and they are all magnificent in their own way. I love to experience different cultures and cuisines and learn about the history behind these things. There is just something about New Orleans' history and culture that is so mysterious and mesmerizing.
You've probably gathered that New Orleans is the influence behind the recipe I'm sharing today. Shrimp Creole is a classic Louisiana dish that features what's known as the "Holy Trinity", or onion, bell pepper and celery. This trio of ingredients is the base of many Cajun/Creole dishes such as gumbo, etouffee, and jambalaya. Tomatoes are also a star player in this delicious Creole inspired dish and come together with the other ingredients to create an explosion of heavenly flavors.
Making Shrimp Creole
In a large skillet over medium heat, melt butter. Add chopped onion, pepper, and celery and cook until softened, about 5 minutes. Add minced garlic and season with salt, pepper, paprika, thyme, oregano, and cayenne pepper and cook until fragrant, another minute or two.
Add vegetable or chicken broth and bay leaves and bring to a boil. Add crushed tomatoes, reduce heat to a simmer and cook until reduced by half, about 12-15 minutes.
Add balsamic vinegar and brown sugar and continue to cook for another 10-12 minutes. Taste sauce after adding balsamic and brown sugar and add more seasonings to taste. I usually end up adding a good bit more salt, pepper, garlic powder, oregano and a pinch more cayenne pepper.
While tomato sauce is simmering, heat oil in a separate skillet over medium high heat. . Add seasoned shrimp and cook until pink and opaque, about 2 minutes per side. Add shrimp, green onions and hot sauce to skillet with tomato mixture and stir to combine. Remove from heat and serve Shrimp Creole over cooked and buttered white rice.
Storing Shrimp Creole
You can store any leftovers in an air tight container in the refrigerator for up to three days.
To freeze Shrimp Creole, allow it to cool to room temperature then transfer to a large freezer bag. Remove as much air as possible and store bags of Shrimp Creole lying flat on a freezer shelf for up 30 days. Thaw frozen Shrimp Creole overnight in the refrigerator.
You Will Also Love This Blackened Catfish and Smoked Gouda Grits Recipe!
- 1 ½ lb shrimp peeled and deveined
- 2 tbsp butter
- 1 medium onion chopped
- 1 green bell pepper chopped
- 2 ribs celery chopped
- Salt to taste
- Freshly ground black pepper to taste
- 4 cloves garlic minced
- 1 tbsp paprika
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp chipotle pepper
- 1 tsp cayenne pepper
- 1 ½ cups low-sodium vegetable or chicken broth
- 2 bay leaves
- 1 15-oz. can crushed tomatoes
- 2 green onions sliced, plus more for garnish
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1 tbsp hot sauce optional
- 1 tbsp. vegetable oil
- 1 tsp olive oil
- Cooked white rice for serving
- In a medium bowl, toss shrimp with a little salt, pepper, garlic powder and chipotle pepper. Set aside.
- In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until softened, about 5 minutes. Add garlic and season with salt, pepper, paprika, thyme, oregano, garlic powder, onion powder, chipotle pepper and cayenne and cook until fragrant, another minute or two. Add chicken broth and bay leaf and bring to a boil.
- Add tomatoes, reduce heat to a simmer and cook until reduced by half, about 12-15 minutes. Add balsamic vinegar and brown sugar and cook for another 10-15 minutes until thickened. Taste sauce after adding balsamic and brown sugar and add more seasoning to taste.
- While tomato sauce is simmering, heat olive oil in a separate skillet over medium high heat. . Add seasoned shrimp shrimp and cook until pink and opaque, about 2 minutes per side.
- Add cooked shrimp, green onions and hot sauce to tomato sauce, stir to combine and turn off heat. Serve Shrimp Creole over warm cooked and buttered white rice.