A typical shrimp creole recipe starts with a deep flavor base using onion, celery, and bell peppers known as the Cajun and Creole “holy trinity” of cuisine. Cooking these ingredients first in melted butter helps to caramelize the base and create complex flavors to build the dish from.
Shrimp creole is traditionally made using a tomato sauce of crushed canned tomatoes. To balance the acidity of the tomatoes, let the sauce simmer for at least 30 minutes with the stock to help the flavors combine and meld.
When purchasing shrimp, ask your local fishmonger to help prepare them. However, if you need to peel and devein the shrimp at home, take a look at our guide detailing how to properly prepare shrimp for easy tips and tricks.
You only need to cook shrimp for two minutes on each side to turn opaque, pink, and firm. As soon as they’re done, remove them from the heat, as overcooking the shrimp can make them tough and rubbery. Cooking the shrimp separately also means you can make the sauce ahead of time and rest before serving to let the flavors deepen. For any leftover shrimp, try making a tangy shrimp ceviche salad, to minimize food waste.
What to Serve with Shrimp Creole
If you’re wondering what shrimp creole is, essentially it’s shrimp cooked in a rich tomato sauce, made with a vegetable base of onion, celery, and bell pepper. Usually served over a bed of fluffy white rice, it’s a spicy, savory stew with bold Southern flavors.
Alongside the traditional pairing of rice, try serving shrimp creole with a typical creole green bean salad, for a lighter side dish. Cornbread is also perfect for soaking up the juices of the tomato sauce. To learn more about the types of cuisine enjoyed in New Orleans along with typical ingredients, have a read of our article exploring the differences between Cajun and Creole cooking.
