Description
Bright, saucy, and just spicy enough, this One Pan Shrimp Creole delivers bold Creole flavors with minimal fuss. Cooks in about 30 minutes and serves 4.
Ingredients
Scale
- 454 g (1 lb) shrimp, peeled and deveined
- 30 ml (2 tbsp) olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 400 g (14 oz) crushed tomatoes
- 33 g (2 tbsp) tomato paste
- 120 ml (1/2 cup) chicken or seafood stock
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4–1/2 tsp cayenne pepper
- 1 tsp salt (Diamond Crystal)
- 1/4 tsp black pepper
- 15 ml (1 tbsp) lemon juice
- 8 g (2 tbsp) chopped parsley
- Cooked white rice or crusty bread to serve
Instructions
- Prep the shrimp and vegetables: Pat shrimp dry and season. Chop onion, celery, and bell pepper into small pieces.
- Heat olive oil in a skillet over medium heat until shimmering. Add onion, celery, and bell pepper; cook until soft and browned.
- Add minced garlic and cook until aromatic. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, stock, Worcestershire, hot sauce, and spices; simmer until sauce thickens.
- Slide the seasoned shrimp into the sauce in a single layer and cook until opaque and curled.
- Turn off heat, stir in lemon juice and parsley, let rest, and serve over rice or bread.
Notes
Serve with extra lemon wedges and garnish with parsley. Refrigerate leftovers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 6g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 165mg