Shrimp Creole

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This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don’t be scared of a little heat!

This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don't be scared of a little heat!Shrimp Creole

 

With Fat Tuesday right around the corner, I was craving some Creole food and I knew exactly who to go to, my friend Mary from Deep South Dish. Her blog features authentic coastal southern recipes. I adapted this to make it lighter and used ingredients I had on hand.

Turned out delicious and it was quick and easy to make. Serve this over white rice, brown rice or would even be great over quinoa.

This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don't be scared of a little heat!
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4.78 from 18 votes
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Shrimp Creole

211.9 Cals 25.8 Protein 17.6 Carbs 4.6 Fats
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don't be scared of a little heat!

Ingredients

  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 2 cloves of garlic, minced
  • 14- ounce can of diced tomatoes
  • 8 oz tomato sauce
  • 1/4 teaspoon of cayenne pepper
  • 1/4 tsp Cajun Seasoning such as Slap Your Mama, more or less to taste
  • 1 bay leaf
  • 1 tbsp of all purpose flour, 1 tsp corn starch for gluten-free
  • 2 tbsp water
  • 1 lb of large shrimp, peeled and deveined
  • 2 tsp Worcestershire sauce
  • 2 tsp hot sauce, to taste
  • 1 medium scallion, sliced
  • 2 tbsp fresh parsley, chopped
  • salt to taste

Instructions

  • In a large skillet heat the olive oil over medium heat.
  • Add the chopped onion, green bell pepper, garlic and celery and saute until tender.
  • Add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil.
  • Cover and reduce heat to low and simmer 20-30 minutes.
  • Make a slurry of the flour and water and stir into the tomato mixture.
  • Continue cooking for another 5 minutes.
  • Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture.
  • Add Worcestershire sauce and hot sauce; stir together.
  • Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.
  • Add chopped green onion and parsley and serve.

Notes

Adapted from Deep South Dish

Nutrition

Serving: 1/4th, Calories: 211.9kcal, Carbohydrates: 17.6g, Protein: 25.8g, Fat: 4.6g, Saturated Fat: 0.7g, Cholesterol: 172mg, Sodium: 668mg, Fiber: 4.2g, Sugar: 7.8g
WW Points Plus: 5
Keywords: seafood dish, shrimp creole, shrimp creole recipe, shrimp dish, southern shrimp recipes

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158 comments

  1. Sorry..I usually love all of your recipes but was not impressed with this one. It really had no flavor other than a strong tomato flavor…Maybe I’d try it again with a few tweaks in the future but really not my favorite. 

  2. Been wanting to make this for a while and finally did last night. Why did I wait so long? Easy and yummy! Definitely going in the meal rotation!

  3. Easy & delicious – from a truly lazy cook. Family also approved.

  4. Definitely Top 5 Skinnytaste recipes. So much flavor in such a quick and easy recipe. As another reviewer suggested, double the batch and split to freeze half prior to adding the shrimp. 

  5. Loved this Shrimp Creole. Used Rotel for the diced tomatoes for some extra spice. Served over cheese grits for the best Shrimp and Grits I’ve ever had.

  6. Is 1/4 tsp Cajun seasoning the correct amount? And do you divide it for steps 3 and 7. I make my own Cajun seasoning. my family doesn’t like spicy. I also omit the cayenne pepper and use the hot sauce at the table. We love the flavor of this dish. It is going to be a regular item at our house.

  7. I cut the recipe since I live alone. Wonderful break from Chinese for shrimp and brown rice. The only small can of tomatoes I had were already premixed with chili peppers, so I used that, and it was suitably spicy. It’s excellent for anyone dieting on NOOM because it;s almost all “green” foods.

  8. I made this for dinner last night. I cut the amount of shrimp in half, since it was only the 2 of us. I made a full recipe of the creole. I had enough left for a second meal, and it is already in my freezer. The balance of spices was perfect. I did omit the hot sauce and had it on the side, but neither of us used it. I knew my creole seasoning and my cayenne pepper are hotter than some other brands I have used in the past.