Description
Louisiana’s beloved Shrimp Creole dances with bold Cajun spices and plump Gulf shrimp, creating a soulful symphony of flavors. Comfort and culture merge in this classic New Orleans dish that promises to transport dinner guests straight to the heart of Southern hospitality.
Ingredients
Scale
Main Protein:
- 2 lbs (907 grams) large or jumbo shrimp, peeled, deveined, and tail-off
Aromatics and Vegetables:
- 1 medium onion, diced
- 2 celery sticks, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
Additional Ingredients:
- 6 tablespoons unsalted butter
- 1 tablespoon olive oil (for searing shrimp)
- 2 tablespoons all-purpose flour
- 2 cups (473 milliliters) seafood stock or chicken stock
- 1 (14.5 ounces/411 grams) can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 3 thyme sprigs
- 2 bay leaves
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper (1/2 teaspoon for spicier)
- 1 teaspoon smoked paprika
- 1/2 teaspoon hot sauce (to taste)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare a skillet over medium-high heat and drizzle with olive oil. Quickly sear shrimp for approximately 60 seconds per side until they transform into a soft pink hue with golden edges. Carefully transfer the shrimp to a separate plate, preserving their delicate moisture.
- Reduce heat to medium and melt butter in the same skillet. Introduce diced onion, celery, and bell pepper, sautéing until vegetables soften and develop a light caramelized appearance, roughly 5-7 minutes. Incorporate minced garlic and continue cooking for an additional minute.
- Infuse seasonings by sprinkling sea salt, cayenne, and smoked paprika into the vegetable mixture. Dust flour over the ingredients and whisk thoroughly, ensuring complete integration. Allow the mixture to toast for 1-2 minutes, eliminating any raw flour undertones.
- Gradually stream seafood stock into the skillet while continuously whisking to prevent lumps. Introduce diced tomatoes, Worcestershire sauce, thyme sprigs, and bay leaves. Blend ingredients and bring the mixture to a gentle simmer.
- Allow sauce to develop depth by simmering for approximately 30 minutes, periodically stirring. Monitor consistency, adding additional stock if the sauce becomes too thick.
- Extract thyme sprigs and bay leaves from the sauce. Reintroduce seared shrimp, gently warming them for 2 minutes to maintain tenderness and ensure complete flavor absorption.
Notes
- Choose fresh, large shrimp with firm texture and mild ocean scent for the best flavor and most succulent results.
- Take time whisking flour into butter to create smooth base without lumps, which ensures silky sauce consistency.
- Adjust cayenne pepper quantity based on heat tolerance – start with less and gradually increase for personalized spiciness.
- Replace wheat flour with cornstarch or gluten-free flour blend to make recipe celiac-friendly without compromising texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 200 mg