Shrimp Creole

Name: Shrimp Creole
Total time: 45 min
Ingredients: 3 tablespoons butter; 2 medium-size green bell peppers, finely chopped; 1 medium onion, minced (1 1/2 cups); 1/4 cup chopped celery; 1 bay leaf; 1 teaspoon chopped fresh parsley; 3/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon dried crushed red pepper; 2 (14.5-oz.) cans diced tomatoes; 1 pound peeled and deveined medium-size raw shrimp (26/30 count); Hot cooked rice

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If you've ever made a trip to Louisiana, you'll be familiar with this shrimp dish. In a state where the shrimp is plentiful and the spices are too, locals have to dream up recipes that will do justice to the ingredients used in them.This shrimp creole does just that. It's a memorable dish that truly packs a punch. It comes together in under an hour—45 minutes to be exact—and it uses ingredients you already have in your pantry. Rice and diced tomatoes make up the base of the dish, while the additions of bell peppers, onion, celery, bay leaf, parsley, and red pepper add flavor and spice. Our Test Kitchen recommends that if you want to go even spicier, you can tap some hot sauce into the mix or throw in as much crushed red pepper as it takes to make you feel the heat. It truly couldn't be easier to cook up this dish tonight. It's one of those recipes that will make you wonder why you didn't try it before, and it will quickly become a go-to in your recipe box. Don't you want to try this Louisiana classic? Round up a catch of shrimp and put our favorite shrimp creole recipe on the table tonight.

By Southern Living Editors

Published on August 5, 2019

Hands On Time:

20 mins

Total Time:

45 mins

Yield:

4 servings

Ingredients

3 tablespoons butter
2 medium-size green bell peppers, finely chopped
1 medium onion, minced (1 1/2 cups)
1/4 cup chopped celery
1 bay leaf
1 teaspoon chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried crushed red pepper
2 (14.5-oz.) cans diced tomatoes
1 pound peeled and deveined medium-size raw shrimp (26/30 count)
Hot cooked rice

Directions

Melt butter in a small Dutch oven over medium heat; add bell pepper and next 7 ingredients, and sauté 7 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove and discard bay leaf. Serve immediately over rice in shallow bowls.