Shrimp Creole
This classic Shrimp Creole recipe features tender shrimp simmered in a rich, spicy tomato sauce with peppers, onions, and Creole seasoning. A bold and flavorful Southern favorite, perfect served over rice!
Servings: 4
Ingredients
- 2 tablespoons butter substitute ghee for Whole30
- 1 tablespoon olive oil
- 1 medium yellow onion diced small
- 2 stalks celery chopped
- 1 green bell pepper diced
- 2 14.5-ounce cans diced tomatoes
- 2 ½ teaspoons Creole Seasoning
- ½ teaspoon red chili powder
- 1 tablespoon fresh parsley chopped (plus more for garnish)
- ¼ teaspoon red pepper flakes
- 1 pound large 31-40 count shrimp, peeled and deveined
- Louisiana-style hot sauce for serving
Instructions
- Melt butter in a large, deep skillet or Dutch oven over medium-high heat. Once melted, add in olive oil and stir. Add in onion, celery and bell pepper and cook, stirring occasionally, until vegetables are tender – about 8 to 10 minutes.
- Stir in tomatoes with their juices. Bring to a boil, reduce to a simmer and season with Creole seasoning, red chili powder, chopped fresh parsley and red pepper flakes. Cook for about 20 minutes.
- Once the mixture is cooked, add shrimp and stir to combine. Cook for about 5 to 6 minutes, stirring often, until shrimp is cooked through. Remove from heat and serve spooned over cooked white rice or riced cauliflower. Garnish with additional fresh chopped parsley.
- Adjust heat with Louisiana-style hot sauce after serving, as each person likes a different level of heat.
Notes
A seasoning blend like Tony Chachere’s Creole Seasoning works well, or you can make your own or substitute most Cajun spice blends for a similar flavor.