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Shrimp Creole

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This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don’t be scared of a little heat!

This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don't be scared of a little heat!Shrimp Creole

 

With Fat Tuesday right around the corner, I was craving some Creole food and I knew exactly who to go to, my friend Mary from Deep South Dish. Her blog features authentic coastal southern recipes. I adapted this to make it lighter and used ingredients I had on hand.

Turned out delicious and it was quick and easy to make. Serve this over white rice, brown rice or would even be great over quinoa.

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Shrimp Creole

4.83 from 23 votes
1
Cals:211.9
Protein:25.8
Carbs:17.6
Fat:4.6
This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don't be scared of a little heat!
Course: Dinner
Cuisine: American
This southern Louisiana shrimp creole dish is cooked with tomatoes, onions, peppers and celery. Adjust the spice to your preference, but don't be scared of a little heat!
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Yield: 4 servings
Serving Size: 1 /4th

Ingredients

  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 2 cloves of garlic, minced
  • 14- ounce can of diced tomatoes
  • 8 oz tomato sauce
  • 1/4 teaspoon of cayenne pepper
  • 1/4 tsp Cajun Seasoning such as Slap Your Mama, more or less to taste
  • 1 bay leaf
  • 1 tbsp of all purpose flour, 1 tsp corn starch for gluten-free
  • 2 tbsp water
  • 1 lb of large shrimp, peeled and deveined
  • 2 tsp Worcestershire sauce
  • 2 tsp hot sauce, to taste
  • 1 medium scallion, sliced
  • 2 tbsp fresh parsley, chopped
  • salt to taste

Instructions

  • In a large skillet heat the olive oil over medium heat.
  • Add the chopped onion, green bell pepper, garlic and celery and saute until tender.
  • Add tomatoes and tomato sauce, cayenne pepper, cajun spice, bay leaf and bring to a boil.
  • Cover and reduce heat to low and simmer 20-30 minutes.
  • Make a slurry of the flour and water and stir into the tomato mixture.
  • Continue cooking for another 5 minutes.
  • Lightly season the shrimp with the Cajun seasoning and add immediately to the tomato mixture.
  • Add Worcestershire sauce and hot sauce; stir together.
  • Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through, adjust salt if needed.
  • Add chopped green onion and parsley and serve.

Last Step:

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Notes

Adapted from Deep South Dish

Nutrition

Serving: 1 /4th, Calories: 211.9 kcal, Carbohydrates: 17.6 g, Protein: 25.8 g, Fat: 4.6 g, Saturated Fat: 0.7 g, Cholesterol: 172 mg, Sodium: 668 mg, Fiber: 4.2 g, Sugar: 7.8 g

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