Ingredients
- Olive oil (for searing shrimp)
- 2 lbs large or jumbo shrimp, peeled, deveined, and tail-off
- 6 tbsp unsalted butter
- 1 medium onion, diced
- 2 celery sticks, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp sea salt
- ¼ tsp cayenne pepper (½ tsp for spicier)
- 1 tsp smoked paprika
- 2 tbsp all-purpose flour
- 2 cups seafood stock or chicken stock
- 1 (14.5 oz) can diced tomatoes
- 1 tbsp Worcestershire sauce
- 3 thyme sprigs
- 2 bay leaves
- 1–2 tsp hot sauce (to taste)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Sear the shrimp: Heat olive oil in a skillet over medium-high heat. Sear the shrimp for just a minute on each side until they’re pink and lightly golden. This locks in their juices. Don’t overcook them—remember, they’ll go back into the sauce later. Set them aside on a plate.
- Sauté the veggies: Reduce the heat to medium and melt the butter. Toss in the diced onion, celery, and bell pepper. Sauté until tender and slightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute (the smell at this point is heavenly).
- Build the roux: Stir in the sea salt, cayenne, and smoked paprika. Sprinkle in the flour and whisk until it’s fully incorporated. Let it cook for 1-2 minutes to eliminate the raw flour taste.
- Make the sauce: Slowly pour in the seafood stock, whisking constantly to prevent lumps. Add the diced tomatoes, Worcestershire sauce, thyme sprigs, and bay leaves. Stir everything together and bring it to a simmer.
- Simmer away: Let the sauce simmer for about 30 minutes, stirring occasionally. This is when the flavors meld and deepen. If the sauce thickens too much, add a splash of stock or water.
- Finish with shrimp: Remove the thyme sprigs and bay leaves. Add the shrimp back to the sauce and cook for just 2 more minutes. This ensures they stay juicy and tender.
Notes
Shrimp Creole tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if the sauce has thickened too much. If reheating in the microwave, use a microwave-safe dish, cover it loosely, and heat in 30-second increments to avoid overcooking the shrimp.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner