Spicy Shrimp Creole Recipe

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This spicy shrimp creole recipe is a classic Louisiana favorite.  Simmered with tomatoes, onions, peppers and celery, this spicy shrimp stew is served over rice for a filling and flavorful Cajun style recipe. 

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Spicy Shrimp Creole Recipe

What is the difference between shrimp creole and etouffee?

My husband and I lived for 7 years down in Houston, Texas.  We came to LOVE Cajun and Creole food.  Seriously… from crawfish to jambalaya, we pretty much ate it all.  The terms can get a little confusing.  There are several similar recipes of meat and vegetables, simmered in sauce, and served over rice.    Invest in a Cajun and Creole cookbook for more recipes. 

Like this spicy shrimp creole recipe?  Try these cajun recipes, too!

Homemade Shrimp Creole

Etouffee is a classic creole recipe and one we make regularly…. usually during crawfish season.  What is the difference between this Shrimp Creole Recipe and etouffee? Etouffee has a more gravy-like sauce compared to the thinner sauce in shrimp creole. 

Also, the BIG difference is in the addition of tomatoes. Shrimp creole often adds tomatoes as its base while etouffee uses a homemade roux for its base. Both are seriously delicious, however, slightly different. 

Homemade Shrimp Creole

Spicy Shrimp Creole Recipe

This  Louisiana shrimp creole recipe is a bold and spicy shrimp recipe.   The shrimp are simmered in a spicy sauce with tomatoes and vegetables and served over cooked rice.  Adjust the spice level to your own personal preference. Serve with a dry white wine, fresh green salad, and a loaf of warm french bread slathered with butter. 

 
Yield: 4

Spicy Shrimp Creole Recipe

Spicy Shrimp Creole Recipe

This spicy shrimp creole recipe is a classic Louisiana favorite.  Simmered with tomatoes, onions, peppers and celery, this spicy shrimp stew is served over rice for a filling and flavorful Cajun style recipe. 

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 pound shrimp (we used peeled, deveined shrimp so if you are going with head on use 1 1/2 pounds)
  • 1 cups stock (we used vegetable...seafood was called for but didn't have it)
  • 3 TBSP olive oil
  • 1 to 1/2 cups onion, chopped
  • 1/2 cup celery, finely chopped
  • 1 clove garlic, crushed
  • 1/2 cup green bell pepper, finely chopped
  • 1/2 cup chopped fresh parsley (we omitted but it would have looked pretty)
  • 1 TBSP Worcestershire sauce
  • 1/2 tsp cayenne pepper
  • 1/2 cup dry white wine
  • 1 can (12 to 14 ounces) diced tomatoes
  • 1 tsp salt
  • pinch of sugar
  • 1 bay leaf
  • parsley to garnish
  • Serve over cooked rice so make enough rice for however many servings you need!

Instructions

    1. Heat oil in a heavy pan and add onions. Cook 8 minutes or until softened. Add celery and green pepper and cook 5 more minutes. Stir in parsley, garlic, Worcestershire sauce and cayenne. Cook 5 more minutes.


    2. Stir in the wine and simmer 3 to 4 minutes Add tomatoes, stock, salt, bay leaf, and sugar. Bring to a boil and reduce heat. Simmer 30 minutes. Remove from heat and cool slightly.

    3. Discard bay leaf and pour the sauce into the food processor. Puree until smooth. Taste and adjust seasonings as needed.

    4. Return sauce to the pan and bring to a boil. Add shrimp and simmer until done (4 to 5 minutes for raw shrimp, 1 to 2 for precooked)

    5. Put rice in bowls and spoon shrimp/sauce over the top. Garnish with parsley and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 411 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 241mg Sodium: 1810mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 31g
Nutrition information not always accurate

 

Comments

  1. It looks and sounds tasty.
  2. Yummy! I love cajun/creole style dishes (being a Southern native), and especially ones featuring seafood. Try subbing out some of the shrimp with crawfish tails for an authentic twist!
  3. I LOVE crawfish but here in Georgia have trouble getting it. I try and stock up in February, March and April when it is in season and I can get it from the US instead of China!

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