Spicy Shrimp Creole
A flavorful and spicy shrimp dish from Louisiana, served over rice.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large green bell pepper, chopped or jalapenos for extra heat
- 1 medium yellow onion, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, chopped
- 6 ounces tomato paste
- 14.5 ounce can chopped tomatoes
- 1 cup shrimp stock or chicken stock
- 2 tablespoons Creole seasoning or more to taste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Louisiana style hot sauce
- salt and pepper to taste
- 1 pound shrimp, peeled and deveined
- rice
- chopped parsley
- sliced peppers
- extra hot sauce for serving
Instructions
- Heat a large pan over medium heat and add the olive oil. Once hot, add the chopped green bell pepper (or jalapenos for extra heat), onion, and celery. Cook for about 5 minutes until softened. Tip: Stir occasionally to prevent sticking.
- Add the chopped garlic and cook for another minute, stirring frequently to release its aroma.
- Stir in the tomato paste and cook for an additional minute to deepen the flavor.
- Next, add the canned tomatoes, shrimp stock, Worcestershire sauce, hot sauce, Creole seasonings, and bay leaves. Season with salt and pepper to taste. Mix well. Tip: Adjust the Creole seasoning based on your spice preference.
- Bring the sauce to a simmer and let it cook for about 20 minutes to thicken and enhance the flavors. If you have more time, allow it to simmer longer for even more depth.
- Remove the bay leaves from the sauce before adding the shrimp.
- Add the shrimp to the sauce, ensuring they are fully submerged. Cook for a couple more minutes until the shrimp turns pink and is fully cooked. Tip: Be careful not to overcook the shrimp, as they can become tough.
- Serve the Spicy Shrimp Creole over rice, garnished with chopped parsley, sliced peppers, and a drizzle of extra hot sauce if desired.
Notes
For a milder version, use green bell peppers instead of jalapenos. Adjust the hot sauce and Creole seasoning to suit your spice preference.