Shrimp Creole with Rice (Printer-friendly)
Tender shrimp in spicy tomato sauce served atop fluffy white rice with creole spices and fresh herbs.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, finely chopped
04 - 2 celery stalks, finely chopped
05 - 3 garlic cloves, minced
06 - 1 (14.5 oz) can diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 bay leaf
09 - 2 green onions, sliced for garnish
10 - 2 tbsp fresh parsley, chopped for garnish
→ Pantry
11 - 2 tbsp vegetable oil
12 - 1 cup long-grain white rice
13 - 2 cups water or seafood stock for rice
14 - 1 cup seafood stock or chicken broth for sauce
15 - 1 tsp sugar
16 - 1 tsp Worcestershire sauce
17 - 1 tsp hot sauce such as Tabasco, or to taste
→ Spices
18 - 1 tsp paprika
19 - 1/2 tsp cayenne pepper, adjust to taste
20 - 1/2 tsp dried thyme
21 - 1/2 tsp dried oregano
22 - 1/2 tsp black pepper
23 - 1/2 tsp salt, plus more to taste
# How to Make It:
01 - Rinse the rice under cold water until water runs clear. In a medium saucepan, bring 2 cups of water or seafood stock to a boil. Add rice and a pinch of salt. Reduce heat, cover, and simmer for 15 to 18 minutes until rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add onion, bell pepper, and celery. Sauté for 5 to 7 minutes until vegetables are softened and fragrant.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
04 - Add tomato paste, diced tomatoes with juice, bay leaf, paprika, cayenne, thyme, oregano, black pepper, and salt. Cook for 2 to 3 minutes, stirring frequently to incorporate the tomato paste and bloom the spices.
05 - Pour in seafood stock, Worcestershire sauce, sugar, and hot sauce. Bring to a simmer. Reduce heat and cook uncovered for 15 minutes, stirring occasionally, until sauce thickens slightly and flavors meld together.
06 - Add shrimp to the skillet. Cook for 3 to 5 minutes, stirring occasionally, until shrimp are pink and just cooked through. Remove from heat immediately. Discard bay leaf.
07 - Taste the sauce and adjust seasoning with additional salt or hot sauce if needed. Serve over hot white rice. Garnish with sliced green onions and fresh chopped parsley.
# Expert Tips:
01 -
- The sauce develops this incredible depth that tastes like its been simmering all day even though it comes together in under an hour
- Its one of those dishes that makes your kitchen smell absolutely amazing while cooking
02 -
- Overcooked shrimp become rubbery so pull them the moment they turn pink
- The sauce needs at least 15 minutes of simmering to develop that restaurant quality thickness
03 -
- Pat the shrimp completely dry before adding them so they sear instead of steam
- Let the sauce come to room temperature slightly before reheating for the best texture