Spicy Shrimp Creole

This Shrimp Creole recipe is a classic Louisiana Creole dish featuring tender shrimp, a delicious tomato based sauce with lots of chopped veggies and the perfect amount of spice!

Join me in celebrating Juneteenth by checking out the list of contributors to the 2021 Juneteenth Virtual Cookout down below. 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US, announced in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.

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 love the Creole cultural influence present in Louisiana, especially in the delicious cuisine.

New Orleans and Creole Cuisine are the influence behind the recipe I'm sharing today. Shrimp Creole is a classic Louisiana Creole dish that features incredible flavors, including a tomato broth and what's known as the "Holy Trinity" to season the dish.

A Bit of Creole Cultural and Cuisine History

Creole people are of an ethnic group called ‘Creoles’, a term coined through creolisation, cultural, racial and linguistic mixing of the immigrants of Europe during the colonial era.

A big part of the Creoles were major ethnic groups in Africa (Cape Verde and Equatorial Guinea). Portuguese and African people made up a large part of the Creole group during this era and you can see their cultural influence heavily in Creole cuisine.

African link to Creole cuisine is perhaps strongest with regard to food preparation techniques and cooking methods. The most frequent practice, however, was the use of mortar and pestle for pounding dry peppers, seeds, nuts, fruits and vegetables.

This is how the well-known Creole "roux" originated and has transformed into the brown gravy sauce consisting of flour browned in oil along with browned vegetables that we know today. Roux is the base of many of today's Creole dishes.

Some other well-known Creole dishes are:

• Gumbo
• Crawfish étouffée
• Jambalaya
• Red Beans and Rice
• Bananas Foster
• Beignets

What Is the"Holy Trinity" In Creole Cooking?

The Holy Trinity in Cajun and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

The holy trinity is the Cajun and Louisiana Creole variant of mirepoix, which traditionally is two parts onions, one part carrots, and one part celery. In contrast, the holy trinity is typically equal measures of the three ingredients or one part onions, one part green bell pepper, and one part celery. 

How to Make Spicy Shrimp Creole

In a medium skillet over medium heat, melt butter. Add chopped onion, bell 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 if necessary. 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 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!

📖 Recipe

Spicy Shrimp Creole

This Shrimp Creole recipe is a classic Louisiana Creole dish featuring tender shrimp, a delicious tomato based sauce with lots of chopped veggies and the perfect amount of spice!

4.5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 35 mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 249 kcal

Ingredients

  

1x2x3x

• 1 ½ lbs shrimp peeled and deveined
• 2 tbsp butter
• 1 medium yellow onion chopped
• 1 green bell pepper chopped
• 2 ribs celery chopped
• 4 cloves garlic minced
• Salt to taste
• 1 tbsp paprika
• Freshly ground black pepper to taste
• 2 tsp dried thyme
• 2 tsp dried oregano
• 2 tsp garlic powder
• 2 tsp onion 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 onion bulbs sliced, plus more for garnish
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 tbsp hot sauce optional
• 1 tsp olive oil extra virgin
• Cooked and buttered white rice for serving

Instructions

 

• 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 leaves 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 buttered white rice.

Notes

Nutrition facts do not include rice.

Nutrition

Calories: 249kcalCarbohydrates: 25.7gProtein: 28.8gFat: 4.9gSaturated Fat: 1.8gCholesterol: 226mgSodium: 696mgPotassium: 1088mgFiber: 6.7gSugar: 3.6gCalcium: 152mgIron: 7mg

Keyword cajun cuisine, creole cuisine, shrimp creole, southern food

Tried this recipe?Be sure to tag @thepinkowlkitchen in your creations on Instagram and use the hashtag #pinkowlkitchen! And don't forget to leave a comment and star rating below!

Check Out These Other Incredible Black Food Bloggers and Their Contributions to the 2021 Juneteenth Cookout!

Gluten Free Peach Cobbler (Vegan) by Good Food Baddie

Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip

Summer Watermelon Fizz by Handy Chef

Watermelon and Cucumber Salad by Heal Me Delicious

Smoky Party Style Jollof Rice by Immaculate Ruemu

Crab Boil & Garlic Butter Sauce by Jamieson Diaries

Tamarind BBQ Wings by Just Add Hot Sauce

Hibiscus Rum Punch by Kenneth Temple

Strawberry Cheesecake Ice Cream by Lenox Bakery

Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread

Grilled Hot Links & Chow Chow by Meiko And The Dish

Strawberry Lemonade Sangria by Nik Snacks

Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment

Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea Lemon Meringue Tart by Peaches 2 Peaches

Watermelon Ice Pops  by A Girl Called Adri

Juneteenth Soul Rolls by Black Girls Who Brunch

Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread

Strawberry Collins by Brownbelle

Peach Cobbler Cinnamon Rolls by Butter Be Ready

Red Hot Pepper Shrimps by Chef and Steward

Jalapeno Cornbread Muffins by Chef Curl Ardee

Lemon Sour Cream Pound Cake by Chenée Today

Vegan Ranch Style Beans by Collards Are The Old Kale

Jamaican Jerk BBQ Ribs by Cooks with Soul

Sweet and Tangy Coleslaw by Crumb-Snatched

Strawberry-Basil Sorbet by D.M.R. Fine Foods

Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz

Red Velvet Cookies by Dish It With Tisha

Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz

BBQ Baked Beans by Food Fidelity

Black Eyed Pea Salad by FoodLoveTogHarissa Honey Roasted Vegetable Skewers by Geo’s Table

Strawberry Crunch Cake Brownies by Razzle Dazzle Life

Grilled Maque Choux Salad by Savor and Sage

Savannah Red Rice by Seasoned To Taste

Country Style Potato Salad by Sense & Edibility

Deviled Eggs by Slight Kitchen Werk

Rum Punch by Sweet & Sorrel

Mint Julep by Sweet Tea + Thyme

Almond Peach Cake by That Green Lyfe

Strawberry Cobbler Galette by The Dana Renée Way

Strawberry Baby Back Ribs by This Worthey Life