Name: Easy-to-Make Spicy Shrimp Creole
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 2 pounds raw shrimp, peeled and deveined (see Cook’s Note); 2 teaspoons lemon zest; 4 tablespoons Creole seasoning; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1/2 teaspoon dried thyme; 6 tablespoons salted butter or oil; 2 medium yellow onions, chopped; 3 green bell peppers, chopped; 6 celery ribs, chopped; 3 tablespoons minced fresh garlic; Two 14.5-ounce cans stewed tomatoes; 6 ounces tomato paste; 4 cups seafood stock; 3 tablespoons Louisiana hot sauce; 4 teaspoons Worcestershire sauce; 2 tablespoons fresh lemon juice; 3 dried bay leaves; 3 tablespoons chopped fresh parsley, plus more for garnish; Kosher salt and freshly ground black pepper, to taste; Steamed white rice, for serving

Directions

Watch how to make this recipe.

For the seasoned shrimp: Combine the shrimp, lemon zest, Creole seasoning, onion powder, garlic powder and dried thyme in a large bowl and toss until evenly coated. Set aside to marinate while preparing the sauce.
For the Creole sauce: Add the butter or oil to a large heavy-bottomed pot and heat over medium heat. Add the onions, bell peppers and celery and cook until softened and lightly golden, 8 to 10 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds. Add the stewed tomatoes and tomato paste to the pot, breaking up the tomatoes with a spoon, and cook until combined, about 1 minute.
Pour in the seafood stock, hot sauce, Worcestershire sauce and lemon juice. Add the bay leaves. Stir until the tomato paste dissolves. Bring to a gentle boil over medium heat, then reduce to medium-low and simmer uncovered until slightly thickened, 25 to 30 minutes, stirring occasionally.
Add the seasoned shrimp to the pot and stir to submerge them in the sauce. Cook over medium heat until the shrimp are pink and firm, 4 to 6 minutes. Remove and discard the bay leaves.
Stir in the chopped parsley. Taste and season with salt and black pepper as needed. Serve hot with steamed white rice and garnish with additional parsley.

Cook’s Note

Use fresh Gulf shrimp when possible for the most authentic version of this dish. For deeper flavor, you can simmer the sauce for up to 40 minutes before adding the shrimp. If the sauce reduces too much, add a splash of seafood stock to loosen it.