Shrimp Creole
Tender shrimp gently simmered in a spicy tomato sauce with onion, celery, bell pepper, and garlic, served over fluffy white rice.
Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 stalks celery
- 1 medium green bell pepper
- 3 cloves garlic
- 28 ounces diced tomatoes
- 1 cup chicken broth
- 2 teaspoons creole seasoning
- 1 teaspoon hot sauce
- 1.5 pounds large shrimp
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 stalks green onions
Cooking instructions
- Rinse the rice until the water runs mostly clear. Combine it with 2 1/4 cups water in a saucepan, bring to a boil, then cover, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 23 min) — Low heat
- While the rice cooks, peel and devein the shrimp if needed, then pat dry. Dice the onion, celery, and bell pepper, and mince the garlic. (about 5 min) — Room temperature
- Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion, celery, and bell pepper and cook until softened, about 6 minutes. Add the garlic and cook for 30 seconds. (about 7 min) — Medium heat
- Stir in the tomatoes with their juices, broth, Creole seasoning, hot sauce, salt, and pepper. Bring to a gentle simmer, then cook uncovered until slightly thickened, about 10 minutes. (about 10 min) — Gentle simmer
- Add the shrimp and stir to coat. Cover and simmer gently until the shrimp are opaque, pink, and curled, 4 to 6 minutes; do not overcook. For food safety, shrimp should reach 145°F in the thickest part. (about 6 min) — Gentle simmer
- Fluff the rice with a fork. Taste the sauce and adjust the salt or hot sauce, then spoon the shrimp and sauce over the rice and garnish with sliced green onions. (about 2 min) — Serve hot