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 - Lyndale Liquor
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
4
Servings
Shop Ingredients
Makes 4 servings
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.