A quintessential Louisiana classic, this Shrimp Creole features plump, tender shrimp simmered in a rich, zesty tomato sauce built upon the 'Holy Trinity' of onion, bell pepper, and celery. Served over fluffy white rice, it's a deeply flavorful and satisfying one-pot meal that brings the vibrant taste of New Orleans to your kitchen.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Aromatic, protein-packed shrimp curry with fluffy rice – a soul-satisfying meal that's truly comforting!
This southern dish is perfect for dinner. With 868.19 calories and 49.55g of protein per serving, it's a nutritious choice for your meal plan.
fat
Seafood Stock
(or shrimp stock)
1 tbsp Worcestershire Sauce
0.5 tsp Cayenne Pepper (adjust to taste)
1 tsp Smoked Paprika
1 tsp Dried Thyme
1 Bay Leaf
1 tsp Salt (to taste)
0.5 tsp Black Pepper (freshly ground)
1.5 lb Large Shrimp (peeled and deveined)
0.25 cup Fresh Parsley (chopped)
3 Green Onions (thinly sliced, greens and whites separated)
1 tsp Hot Sauce (optional, such as Tabasco)
4 cups Cooked White Rice (for serving)
Instructions
1
Make the Roux
In a large Dutch oven or heavy-bottomed pot, melt the butter with the vegetable oil over medium heat.
Whisk in the flour until a smooth paste forms. Cook, whisking constantly, for 3-5 minutes until the roux is the color of peanut butter and has a nutty aroma. Do not let it burn.
2
Sauté the Holy Trinity
Add the chopped onion, bell pepper, and celery (the 'Holy Trinity') to the roux. Cook, stirring frequently with a wooden spoon, for 8-10 minutes until the vegetables are very soft and translucent.
Stir in the minced garlic and the white parts of the green onions. Cook for 1 more minute until fragrant, being careful not to brown the garlic.
3
Build the Sauce
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. This deepens the tomato flavor.
Gradually pour in the seafood stock while whisking to prevent lumps. Stir in the undrained diced tomatoes, Worcestershire sauce, hot sauce (if using), cayenne, smoked paprika, dried thyme, bay leaf, salt, and pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 20-25 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
4
Cook the Shrimp
Uncover the pot and add the peeled and deveined shrimp to the simmering sauce.
Stir to combine and cook for 3-5 minutes, just until the shrimp turn pink, opaque, and curl into a 'C' shape. Do not overcook, as they will become tough.
5
Finish and Serve
Remove the pot from the heat. Discard the bay leaf.
Stir in the fresh parsley and the green parts of the sliced green onions.
Taste and adjust seasoning with more salt, pepper, or cayenne if needed.
Serve immediately over hot cooked white rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
