Hot Shrimp Creole Recipe
Shrimp are a wonderful ingredient that can be utilized in so many ways in the kitchen. One of our favorite ways to celebrate this beautiful seafood is by pairing it with rich creole flavors in this hot shrimp creole recipe, created by recipe developer Jennine Rye. A mouthful of this dish evokes the vibrant creole culture of New Orleans; bold city flavors infused with the heat of the south. But what exactly is creole cuisine?
Creole cuisine is often mistaken as Cajun cuisine, and although there are similarities, there are several subtle but important differences. While both use a similar blend of spices, creole cuisine uses far more herbs such as oregano, thyme, and basil as part of its flavor base, and uses tomato in many dishes. Cajun cuisine developed in the home and within more rural settings, whereas Creole cuisine was cultivated within urban city settings, and pulls in flavors and cooking influences from around the world.
This hot shrimp creole recipe is mouthwateringly good. Jam-packed with flavor, it is great served with rice, or it makes a real firecracker for a potluck dinner option. Carry on reading to find out how simple it is to cook this hot shrimp creole recipe.
Gather the ingredients for this hot shrimp creole
To make this hot shrimp creole, first you will need to gather the ingredients. You will need olive oil for frying, an onion, celery, bell peppers, chicken stock (Rye uses a bouillon cube, so just dissolve it in ¾ cup hot water to get the stock), chopped tomatoes, lemon juice, and shrimp. For this recipe you can use shrimp with tails on or off, but for best results we recommend using fresh, raw shrimp.
For the creole spice mix, you will need several spices and herbs. You will require paprika, onion powder, garlic powder, dried oregano, dried thyme, dried basil, cayenne pepper, and salt and pepper to season the dish.
Sauté the vegetables and spices
Begin this recipe for shrimp creole by heating up oil to a medium temperature in a deep frying pan. Add the chopped onion, celery, and bell peppers to the pan and sauté them until they have softened. Then you will want to add the creole spice mixture to the pan, including the paprika, the onion powder, the garlic powder, the oregano, the thyme, the basil, and the cayenne pepper. Allow the herbs and spices to fry for 1 to 2 minutes to bring out the vibrant flavors.
Add the liquids to the pan
Once the spices are fragrant, season the pan with the salt and pepper, and then add the chicken stock. Allow the ingredients to simmer for 5 to 10 minutes until the liquid in the pan has reduced by half. Then, add the tinned chopped tomatoes to the pan and allow everything to simmer for another 5 minutes. Keep an eye on the pan throughout this, the liquid should continue to reduce but the pan should not go dry, else the ingredients will burn.
Add the shrimp
The sauce is now ready and it is time to add the lemon juice and the shrimp. First, stir the lemon juice into the pan, and then add the raw shrimp. Stir them in and then place a lid on the pan. Allow the shrimp to cook for 6 to 8 minutes, until they have just turned pink. You don't want to over-cook the shrimp, so keep an eye on them as they cook. Once the shrimp are cooked through, the hot shrimp creole is now ready to serve and enjoy. This dish is definitely best eaten fresh from the pan, but leftovers can be cooled and then stored in the fridge for up to three days.
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 stalk celery, chopped
- 1 cup chopped bell peppers
- 1 teaspoon ground paprika
- ⅓ teaspoon onion powder
- ⅓ teaspoon garlic powder
- ⅓ teaspoon dried oregano
- ⅓ teaspoon dried thyme
- ⅓ teaspoon dried basil
- ¼ teaspoon cayenne pepper
- salt, to taste
- black pepper, to taste
- ¾ cup chicken stock (or bouillon cube dissolved in water)
- 1 (14-ounce) can chopped tomatoes
- juice of ½ lemon
- 12 ounces raw shrimp, peeled
- Place a large pan on the stovetop over medium heat. Add the olive oil to the pan, and then fry the chopped onions, celery, and bell pepper until softened. This should take roughly 8-10 minutes.
- Add the paprika, onion powder, garlic powder, dried oregano, dried thyme, dried basil, and cayenne pepper to the pan. Fry the spices for 1-2 minutes until they are fragrant. Season the pan with salt and pepper.
- Add the chicken stock to the pan and let it simmer for 5-10 minutes, until the liquid has reduced by half. Then add the chopped tomatoes to the pan, and allow everything to simmer for another 5-10 minutes, stirring occasionally.
- Stir in the lemon juice, then add the raw shrimp to the pan and place a lid on top. Leave the shrimp to cook for 6-8 minutes, until they have just turned pink.
- Serve and enjoy. This dish is best enjoyed fresh, however, any leftovers can be stored in an airtight container in the fridge for up to 3 days.
| Calories per Serving | 168 |
| Total Fat | 4.9 g |
| Saturated Fat | 0.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 138.3 mg |
| Total Carbohydrates | 12.6 g |
| Dietary Fiber | 4.2 g |
| Total Sugars | 6.5 g |
| Sodium | 745.8 mg |
| Protein | 20.2 g |
