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    • Shrimp Creole

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Shrimp Creole is a classic Louisiana-style dish that combines succulent shrimp with the flavours of onion, bell pepper, celery, garlic, tomatoes, herbs, and spices. This flavorful dish is easy to make, full of nutrition, and sure to be a hit with the whole family. It can be served over hot cooked rice or with crusty French bread.    
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    Ingredients

    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 1 large green bell pepper, chopped
    • 2 celery stalks, chopped
    • 2 cloves garlic, minced
    • 1 (14.5 ounce) can diced tomatoes
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1 teaspoon paprika
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 bay leaf
    • 1 pound cooked and peeled shrimp
    • 1/4 cup chopped fresh parsley
    • 1/4 cup white wine
    • 1/4 cup water
    • Hot cooked rice, for serving

    Method

    • Step-by-Step Method for Shrimp Creole
    • Measure and set out all ingredients.
    • Chop the onion, green bell pepper, and celery and set aside separately.
    • Mince the garlic and keep it aside.
    • Drain the diced tomatoes and have them ready.
    • Heat olive oil in a large pan over medium heat.
    • Add chopped onion to the pan and sauté until softened, about 3 minutes.
    • Add chopped bell pepper and celery to the pan and cook until starting to soften, about 3 minutes.
    • Stir in the minced garlic and sauté for 1 minute.
    • Add the diced tomatoes to the pan and mix well.
    • Sprinkle in dried oregano, thyme, basil, paprika, cayenne, salt, and black pepper.
    • Add the bay leaf to the mixture.
    • Pour in the white wine and water, then stir to combine.
    • Bring the mixture to a gentle simmer over medium heat.
    • Simmer uncovered for 10-12 minutes, stirring occasionally, until vegetables are tender and flavors combine.
    • Taste and adjust seasoning if needed.
    • Remove the bay leaf from the sauce and discard.
    • Add the cooked, peeled shrimp to the pan and stir gently to combine.
    • Allow shrimp to heat through, about 2–3 minutes; do not overcook.
    • Remove from heat and stir in the chopped fresh parsley.
    • Serve the Shrimp Creole over hot cooked rice.
    • For plating, ladle the Shrimp Creole neatly over rice in shallow bowls; garnish with extra parsley if desired and offer hot sauce on the side.