Mardi Gras Shrimp Creole (Print Version)

Tender shrimp cooked in a spicy, zesty tomato sauce with peppers and Creole seasonings.

# What You Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 (14.5 oz) can diced tomatoes
07 - 2 tbsp tomato paste
08 - 2 green onions, sliced for garnish
09 - 2 tbsp fresh parsley, chopped for garnish

→ Liquids

10 - 1 cup low-sodium chicken or seafood broth
11 - 2 tbsp vegetable oil

→ Seasonings

12 - 2 tsp Creole seasoning
13 - 1/2 tsp cayenne pepper
14 - 1 tsp smoked paprika
15 - 1 tsp dried thyme
16 - 1 bay leaf
17 - 1 tsp Worcestershire sauce
18 - Salt and black pepper to taste

→ Optional Additions

19 - Hot sauce to taste
20 - Cooked white rice for serving

# Directions:

01 - In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
02 - Add the onion, bell pepper, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
03 - Stir in the garlic and cook for 1 minute, until fragrant.
04 - Add the tomato paste and cook for 2 minutes, stirring frequently to develop flavor.
05 - Pour in the diced tomatoes with juices, broth, Worcestershire sauce, Creole seasoning, cayenne, paprika, thyme, bay leaf, salt, and pepper. Stir to combine thoroughly.
06 - Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally to allow flavors to meld.
07 - Add the shrimp and simmer uncovered for 5–7 minutes, or until the shrimp are pink and cooked through.
08 - Remove bay leaf. Taste and adjust seasoning if needed.
09 - Serve hot over cooked white rice. Garnish with green onions and parsley. Add hot sauce if desired.

# Insider Tips:

01 -
  • The sauce comes together in one pot and tastes like you spent all day on it
  • Its the kind of dish that makes people ask whats in this
  • Perfect for feeding a crowd without breaking the bank
  • The flavors actually get better overnight
02 -
  • Shrimp continue cooking after you remove them from heat, so pull them when they're just barely opaque
  • Letting the sauce rest for 10 minutes before serving makes it taste like it's been simmering for hours
  • If your sauce seems too thick, add broth a splash at a time
03 -
  • Room temperature shrimp cook more evenly than cold ones from the fridge
  • A splash of cider vinegar right at the end brightens all the flavors
  • Leftover sauce over eggs the next morning is a breakfast you wont forget

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