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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.
For 4 servings
Make the Roux
Sauté the Holy Trinity
Build the Sauce
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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.
This cajun_creole recipe takes 60 minutes to prepare and yields 4 servings. At 605.98 calories per serving with 44.62g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Cook the Shrimp
Finish and Serve
Add 1/2 pound of sliced andouille sausage along with the vegetables for a smoky, spicy kick. You can also substitute the shrimp with diced chicken thighs, cooking them for longer until tender.
For a touch of classic Southern flavor, add 1 cup of sliced fresh or frozen okra during the last 10 minutes of the sauce's simmering time.
Increase the heat by adding a finely minced jalapeño or serrano pepper with the Holy Trinity, or by increasing the amount of cayenne pepper and hot sauce.
Shrimp provides high-quality protein that is essential for building and repairing tissues, including muscle, without a high saturated fat content.
The tomatoes are packed with lycopene, while bell peppers and onions provide vitamins A and C. These antioxidants help protect your cells from damage.
Shrimp contains omega-3 fatty acids and the antioxidant astaxanthin, which may help reduce inflammation and support cardiovascular health.
The capsaicin found in cayenne pepper can provide a temporary boost to your metabolism, aiding in calorie burning.
A typical serving of Shrimp Creole (about 1.5 cups, without rice) contains approximately 350-450 calories, depending on the amount of oil and butter used. Serving it with 1 cup of white rice adds about 200 calories.
Yes, Shrimp Creole can be a healthy dish. It's high in lean protein from the shrimp and packed with vitamins from the tomatoes, bell peppers, and onions. To make it healthier, use a minimal amount of oil for the roux and serve it with brown rice for added fiber.
The main difference is the base. Shrimp Creole has a tomato-based sauce, giving it a red color and a zesty, tangy flavor. Shrimp Étouffée has a roux-based sauce made with stock (usually seafood), resulting in a brownish color and a richer, savory flavor. Étouffée means 'smothered' in French.
Absolutely. Frozen shrimp work perfectly. Just make sure to thaw them completely before cooking. You can thaw them overnight in the refrigerator or place them in a colander under cold running water for a few minutes.
Store leftover Shrimp Creole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. Avoid microwaving, as it can make the shrimp rubbery.
Yes, it's very easy to control the spice level. Simply reduce or omit the cayenne pepper and the optional hot sauce. The smoked paprika and other seasonings will still provide plenty of flavor.