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Shrimp Creole

By far the least fussy dish from New Orleans, shrimp Creole is fast, flavorful and full of Big Easy flair. That means its weeknight approved. Let’s hear it for the easy wins.

Recipe - Minnehaha

Shrimp Creole

Prep Time15 Minutes

Servings4

Cook Time20 Minutes

Ingredients

4 tablespoons butter

1 cup chopped yellow onion

1 medium green bell pepper, chopped (1 cup)

1 medium stalks celery, finely chopped (1/2 cup)

1/2 teaspoon Creole seasoning

1/4 teaspoon cayenne pepper, optional

1 can (14.5 oz) Wild Harvest fire-roasted diced tomatoes, undrained

1 lb uncooked large shrimp (16/20 per pound), thawed

4 cups cooked white rice

2 tablespoons chopped fresh parsley leaves

Directions

In 12-inch skillet, melt butter over medium heat. Cook onion, bell pepper, celery, Creole seasoning, and cayenne in butter 13–15 minutes, stirring occasionally, until vegetables are tender.
Stir in tomatoes and bring to a simmer over medium heat.
Add shrimp. Bring to a boil; reduce heat to medium. Cover and cook 4–6 minutes, stirring occasionally, until shrimp are pink and firm. Serve shrimp mixture over rice. Top with parsley.

15 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

4 tablespoons butter

Essential Everyday Butter, Sweet Cream, Salted, 4 Each

$3.49 Each

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$4.49 was $4.49$1.12 each

1 cup chopped yellow onion

Produce Yellow Onions, 0.75 Pound

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$1.49 avg/ea$1.99/lb

1 medium green bell pepper, chopped (1 cup)

Produce Green Bell Pepper, 1 Each

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$1.29

1 medium stalks celery, finely chopped (1/2 cup)

1/2 teaspoon Creole seasoning

Tony Chachere's Creole Seasoning, Original, 8 Ounce

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$3.29$0.41/oz

1/4 teaspoon cayenne pepper, optional

Spice Trend Cayenne Pepper, 0.7 Ounce

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$2.99$4.27/oz

1 can (14.5 oz) Wild Harvest fire-roasted diced tomatoes, undrained

1 lb uncooked large shrimp (16/20 per pound), thawed

4 cups cooked white rice

Essential Everyday White Rice, 32 Ounce

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$2.39$0.07/oz

2 tablespoons chopped fresh parsley leaves

Fresh Parsley, 1 Each

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$1.49

Directions

In 12-inch skillet, melt butter over medium heat. Cook onion, bell pepper, celery, Creole seasoning, and cayenne in butter 13–15 minutes, stirring occasionally, until vegetables are tender.
Stir in tomatoes and bring to a simmer over medium heat.
Add shrimp. Bring to a boil; reduce heat to medium. Cover and cook 4–6 minutes, stirring occasionally, until shrimp are pink and firm. Serve shrimp mixture over rice. Top with parsley.