Shrimp Creole is a classic Louisiana dish that's quick & easy to make, and packed with flavor. Spice it up or down, these are flavors you're sure to love.
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We've had a bit of a wonderful development in the last few months in our house. After my eldest son initially ate a few different fish, it fell back to just salmon and lobster for ages. I admit I didn't try too hard with my younger son since it was hard to try him on things his brother wasn't eating.
But more recently, they've both become fans of shrimp which has opened up a whole range of possibilities. Plus, it's typically incredibly quick and easy to cook and you can add a range of flavors. This shrimp creole is a perfect example.
What is Shrimp Creole?
This includes the "holy trinity" of onion, celery and bell pepper along with tomatoes. It's easy to make and is a dish that you can spice up or down to taste. The fact you can add spice after cooking is great when you have some easters less able to enjoy spice, too.
What seasonings do you use?
Alongside the onion, pepper, celery and tomato base, shrimp creole has some classic Creole seasonings. In fact, some recipes simply add some Creole seasoning mix to the dish, then either some hot sauce, to taste.
However since Creole seasoning isn't available everywhere (including where I am), I have used individual spices instead.
Oregano, thyme, bay leaves, black pepper, garlic and cayenne give a great aromatic and gently spiced flavor profile.
Making shrimp stock
You will see this recipe uses shelled shrimp as well as shrimp stock. I personally bought shell on shrimp (just get say 2 more ounces), which are a bit cheaper anyway, and then shelled them myself and used the shells to make stock.
Conveniently, you have a perfect supply of some veggie scraps from the rest of this dish to add in with the shrimp shells. Even a few minutes, say 10 or so, is enough to get a pretty good flavor. While it's a little more work, personally I think it's worth it.
How to serve this dish
The simplest way to serve this shrimp Creole is over rice or with some crusty bread on the side. If you are looking for additional sides, keep it simple such as with a green salad, green beans or okra.
What wine goes with shrimp Creole?
The best choice of wine to pair with this dish is a dry white wine, such as sauvingon blanc or chardonnay. It's best to avoid oaked wines with this as the spices can make the oak flavor overpowering.
Shrimp Creole is a tasty, easy dish that's perfect any night of the week. Easy to scale up or down, it is the kind of thing that fits as well on date night, a dinner party or just any night you feel like. Make sure you give this Louisiana classic a try soon!
Try these other seafood mains:
- Romesco de peix, Catalan fish stew
- Sardinian fregola with clams
- Sicilian-style stuffed squid
- Scallop pasta
- Plus get more tasty seafood recipes in the archives.
Also, this would be great meal to get in the Mardi Gras spirit as well, and if you're looking for more ideas, see the recipes below and also Mardi Gras food around the world for more tasty ways to celebrate.
- ½ onion
- ½ green pepper
- 1 stick celery
- 2 cloves garlic
- 2 tablespoon butter 30g, approx
- 1 cup chopped tomatoes 240ml
- 2 tablespoon tomato paste
- ½ cup shrimp stock 120ml
- 1 teaspoon Worchestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ⅛ teaspoon oregano
- ⅛ teaspoon thyme
- ⅛ teaspoon black pepper
- 1 bay leaf
- 1 pinch cayenne
- ¾ lb shrimp 340g, peeled and deveined
- hot sauce to taste
- Cut the onion, pepper and celery in a small dice and finely dice or crush the garlic.
- Melt the butter in a skillet and saute the onion, celery and pepper until soft, around 5-7 minutes.
- Add garlic as the vegetables are relatively soft and cook a minute longer.
- Add the tomato, tomato paste, stock, Worcestershire sauce, salt, sugar, oregano, thyme, pepper, bay leaf and cayenne pepper. Leave to reduce a little, around 8-10 minutes.
- Once reduced, add the shrimp and push them into the sauce, turning as needed so they cook evenly.
- Cook until the shrimp are pink and cooked through. Remove the bay leaf, season with hot sauce to taste and serve.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Check out these other delicious Mardi Gras recipes:
Cajun Chicken Pasta from Jolene's Recipe Journal
Chicken and Sausage Gumbo from The Spiffy Cookie
Fastelaynsboller from Culinary Adventures with Camilla
Muffaletta Salad from A Day in the Life on a Farm
Oven-Baked Mardi Gras Muffaletta Empanadas from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Shrimp and Grits from Cindy's Recipes and Writings
Shrimp Dirty Rice from Palatable Pastime
Shrimp Etouffee from House of Nash Eats
I first shared the recipe for Shrimp Creole Recipe for Two on the Sunday Supper Movement site where I'm a contributor.