Similar to Shrimp Étouffée, but with a tomato-based sauce, this saucy Shrimp Creole will transport you to the balcony-lined streets of New Orleans. Aromatic onion, green bell pepper, and celery form the holy trinity of flavor on top of which you'll build this saucy little number.
Note that this dish has quite a kick! A whole teaspoon of ground cayenne will deliver an addictive punch with each bite. If you're not a fan of spice, reduce the cayenne to 1/4 or 1/2 teaspoon. As for the shrimp, we prefer tail-on for more flavor but completely shelled shrimp will make for an easier eating experience—the choice is yours! The bigger the shrimp, the plump and juicier the bite.
To keep it pescatarian, swap out the chicken broth for some seafood or vegetable broth.
Made this? Let us know how it went in the comment section below! If you love these flavors, make yourself a batch of Creole Seasoning so you can sprinkle a little on top of everything you make!
Editor's note: The introduction to this recipe was updated on February 9, 2022 to include more information about the dish..
small onion, chopped
green bell pepper, chopped
ribs celery, chopped
Freshly ground black pepper
cloves garlic, minced
low-sodium chicken broth
(15-oz.) can whole tomatoes, crushed
green onions, thinly sliced, plus more for garnish
Juice of 1/2 lemon
shrimp, peeled and deveined
Cooked white rice, for serving
- In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until soft, 5 minutes. Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more. Add chicken broth and bay leaf and bring to a boil. Lower to a simmer and cook until reduced by about 1/4, 6 to 8 minutes.
- Add tomatoes and cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more. Season again with salt and pepper if needed, then turn off heat and stir in lemon juice.
- In a separate large skillet, heat oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper, then add prepared sauce to shrimp. Garnish with green onions and serve with rice.