Mardi Gras Shrimp Creole (Print Version)
Tender shrimp cooked in a zesty tomato sauce with peppers and Creole seasonings, perfect for festive meals.
# Recipe Ingredients:
→ 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
09 - 2 tbsp fresh parsley, chopped
→ 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
19 - Hot sauce to taste
20 - Cooked white rice for serving
# Directions:
01 - Heat vegetable oil in a large skillet or Dutch oven over medium heat.
02 - Add onion, bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add tomato paste and cook for 2 minutes, stirring frequently to develop flavor.
05 - Pour in diced tomatoes with juices, broth, Worcestershire sauce, Creole seasoning, cayenne, paprika, thyme, bay leaf, salt, and pepper. Stir well to combine.
06 - Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally.
07 - Add shrimp and simmer uncovered for 5-7 minutes until pink and cooked through.
08 - Remove bay leaf. Taste and adjust seasoning if needed. Serve over cooked white rice, garnished with green onions and parsley. Add hot sauce if desired.
# Expert Advice:
01 -
- The sauce develops incredible depth as it simmers, and your whole kitchen will smell like a French Quarter restaurant
- Its forgiving enough for weeknight cooking but impressive enough for dinner parties with people you actually want to impress
02 -
- Overcooked shrimp become rubbery and disappointing, so pull them the moment they turn pink and opaque
- The sauce tastes better after it rests for ten minutes off the heat, giving the flavors time to marry
03 -
- Pat shrimp completely dry before adding them to prevent the sauce from becoming watery
- Let the tomato paste cook until it smells slightly caramelized, which adds depth you cant get any other way