Shrimp Creole brings tender shrimp into a tomato, pepper and onion sauce with a little heat. Cook the shrimp only after the sauce is ready so they remain tender.
The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.
Table of Contents
What you need
Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.
- 1/4 cup unsalted butter
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- Salt and black pepper, to taste
- 4 tablespoons chopped parsley, divided
- 1 teaspoon garlic powder
- 16 oz chopped tomatoes
- 1/2 cup chicken stock
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 pounds peeled, deveined shrimp
- Cooked white rice, for serving
How to prepare it
Build the tomato sauce before adding shrimp. A brief final simmer cooks the shrimp without leaving them rubbery; the cornstarch slurry controls the consistency.
Follow the sequence in the card, then check the final texture and seasoning before serving.
Serving and storage
Serve over fresh rice. Refrigerate leftovers promptly and reheat gently until hot throughout.
Frequently asked questions
When should the shrimp go in?
Add shrimp only after the sauce has thickened; they need much less cooking time than the vegetables.
Can I reduce the heat?
Use less hot sauce initially and adjust at the table.
Conclusion
The card below keeps the ingredient amounts, method and timing together. Use the visual doneness cues in addition to the clock.
Recipe card
PrintShrimp Creole
Shrimp Creole brings tender shrimp into a tomato, pepper and onion sauce with a little heat. Cook the shrimp only after the sauce is ready so they remain tender.
- Prep Time: 35 mins
- Cook Time: 20 mins
- Total Time: 55 mins
- Yield: 4 1x
- Cuisine: American
Ingredients
- 1/4 cup unsalted butter
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- Salt and black pepper, to taste
- 4 tablespoons chopped parsley, divided
- 1 teaspoon garlic powder
- 16 oz chopped tomatoes
- 1/2 cup chicken stock
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 pounds peeled, deveined shrimp
- Cooked white rice, for serving
Instructions
- Melt the butter in a large skillet. Cook the onion and bell pepper until softened.
- Add half the parsley, garlic powder, tomatoes, stock, hot sauce and Worcestershire. Simmer until the flavors combine.
- Stir the cornstarch slurry once more and add just enough to lightly thicken the sauce.
- Add the shrimp and cook until fully opaque throughout, turning once as needed. Season to taste and finish with the remaining parsley. Spoon over cooked rice.
