Shrimp Creole
Shrimp Creole brings the flavors of Louisiana straight to your home with a recipe you and your family are bound to love! Juicy shrimp and savory vegetables are cooked to perfection in a spicy Creole sauce.
Servings 4 servings
Ingredients
- 1/4 cup unsalted butter
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- salt and pepper to taste
- 3 tbsp chopped fresh parsley divided
- 1 1/2 tsp garlic powder
- 16 oz canned chopped tomatoes undrained
- 1/2 cup chicken stock
- 2 tsp Worcestershire sauce
- 1 tbsp cornstarch
- 2 lbs medium shrimp peeled and deveined
- white rice for serving
Instructions
- Melt butter in a large skillet over medium heat. Cook onion and bell pepper with salt and pepper until soft, about 5-6 minutes.
- Add 3 tablespoons parsley, garlic powder, tomatoes, chicken stock, hot sauce, and Worcestershire sauce. Bring to a boil.
- Mix cornstarch with 1 tablespoon water in a small bowl; add to the skillet to thicken the sauce. Reduce heat to low-medium.
- Season shrimp with salt and pepper; add to sauce. Increase heat to medium, stir, and cover. Cook until shrimp turns pink.
- Remove from heat, garnish with remaining parsley, and serve with rice.
Notes
What to do with leftovers
If you have too much shrimp Creole, follow these storage tips for long-lasting, flavorful leftovers:- Fridge: Once cooled, store in an airtight container in the fridge for up to 2-3 days.
- Freezer: If you’re using fresh shrimp, store the dish in a freezer-safe bag or container and it will last up to 3 months. It’s not recommended to re-freeze frozen shrimp, but you can freeze everything else.