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Shrimp Creole Recipe

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8 people
Calories: 255kcal
Author: Becky Hardin
Make this Shrimp Creole recipe for a flavorful dinner that everyone will love. This classic dish is spicy, filling, and unbelievably delicious!
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Ingredients

  • 2 pounds medium shrimp peeled & deveined
  • Creole Seasoning; homemade or store-bought
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter or bacon fat divided
  • 1 medium yellow onion diced
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 teaspoons Creole Seasoning or store-bought
  • 2 teaspoons Worcestershire Sauce
  • 1 tablespoon granulated sugar dissolved in ¼ cup hot water
  • 28 ounces Marzano whole tomatoes crushed by hand
  • 24 ounces Passata
  • 2 bay leaves
  • ¼ cup plus 2 tablespoons medium dry red wine
  • Juice of 1 lemon
  • 4 tablespoons chopped fresh parsley divided
  • White rice enough for 8 servings

Garnishes/Optional Additions:

  • 1-2 lemon cut into wedges
  • Salt & Black pepper to taste
  • 2-3 splashes Hot Sauce like Frank’s
  • Sliced scallions

Instructions

  • Pat the shrimp dry with paper towels and lightly sprinkle with Homemade Creole Seasoning. Refrigerate the shrimp until ready to use.
  • Heat a large skillet over MEDIUM heat. Add oil, 1-tablespoon butter, onion and bell peppers. Cook, stirring often, until vegetables have softened a little, about 2 minutes. The vegetables will have time to cook, so no need to cook the vegetables until soft now.
  • Add garlic, flour, tomato paste and Creole Seasoning. Stir well and reduce the heat to MEDIUM-LOW. Cook until vegetables have softened and mixture turns brown, about 4-5 minutes.
  • Stir in Worcestershire Sauce, sugar/water mixture, tomatoes, Passata, bay leaves and ¼ cup red wine. Reduce heat to LOW and simmer sauce about 1-1½ hours, stirring occasionally, until cooked to desired consistency.
  • While the sauce simmers, cook the rice.
  • About 10 minutes before sauce is ready, set shrimp on the counter. Heat a different large skillet over medium heat and add 1-tablespoon butter. When the butter has melted, add the shrimp and 2 tablespoons red wine. Cook 1 minute.
  • Add the partially cooked shrimp to the simmering sauce and cook an additional 3-5 minutes or until shrimp is opaque and begins to curl.
  • Remove and discard the bay leaves.
  • Add the juice of one lemon and 2 tablespoons chopped parsley; stir well.
  • Taste and, if needed, season with additional salt, freshly ground black pepper, Creole seasoning and hot sauce. Stir and cook an additional 1-minute.
  • Ladle the Shrimp Creole (with plenty of sauce) over a bed of white rice, and serve with additional chopped fresh parsley, a lemon wedge, extra hot sauce and sliced scallions.
  • Enjoy!

Nutrition

Calories: 255kcal | Carbohydrates: 24g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 293mg | Sodium: 1086mg | Potassium: 912mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1233IU | Vitamin C: 58mg | Calcium: 234mg | Iron: 6mg