Classic Shrimp Creole
Cajun, Fish, Rice & Pasta, Soup & Chili
Ingredients
3 Tbsp butter
1 small onion, chopped
1 green bell pepper, chopped
2 ribs celery, chopped
Kosher salt
Freshly ground black pepper
4 cloves garlic, minced
1 Tbsp paprika
2 tsp dried thyme
2 tsp dried oregano
1 tsp cayenne
1 1/2 cups low-sodium chicken broth
2 bay leaves
15 oz can whole tomatoes, crushed
2 green onions, thinly sliced, plus more for garnish
2 tsp Worcestershire sauce
Juice of 1/2 lemon
1 Tbsp vegetable oil
1 1/2 lbs shrimp, peeled and deveined
Cooked white rice, for serving
Description
This popular Creole dish is made with tomatoes, shrimp, and the Cajun holy trinity of celery, bell pepper, and onion, which is the hallmark of Cajun and Creole cooking. Celery, bell peppers, and onions are the base of most creole stews, soups, jambalayas, and many Cajun main dishes.
Directions
1. In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until soft, 5 minutes.
2. Season with salt and pepper, and add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more.
3. Add chicken broth and bay leaf, and bring to a boil. Lower to a simmer and cook until reduced by about 1/4 size, 6 to 8 minutes.
4. Add tomatoes and cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more. Season again with salt and pepper if needed, then turn off heat and stir in lemon juice.
5. In a separate large skillet, heat oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper, then add prepared sauce to shrimp.
6. Garnish with green onions and serve with rice.