Spicy Shrimp Creole

Spicy Shrimp Creole is a quick dinner recipe for a busy weeknight as well as a great option to serve to guests.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings Serves 6-8

Calories 425kcal

4 tablespoons Unsalted Butter
1 cup chopped Yellow Onion
1 cup chopped Celery
1 cup chopped Green Pepper
1 tablespoon diced Garlic
½ teaspoon Cayenne Pepper
2 Bay Leaves
2 teaspoons Kosher Salt
½ teaspoon ground Black Pepper
½ teaspoon dried Thyme
1 teaspoon Smoked Paprika
2 teaspoons Louisiana Hot Sauce or Tabasco (add 1 teaspoon, taste after simmering and add another teaspoon if desired)
3 tablespoons Worcestershire Sauce
2 tablespoons diced fresh Italian Parsley
1 28-ounces can Crushed Tomatoes
1 15-ounces can Tomato Sauce
1 cup Chicken Stock (can substitute shrimp or seafood stock if desired)
2 ½ pounds medium-size Shrimp , peeled and deveined
6 cups prepared Long Grain White Rice
Garnish: diced fresh Italian Parsley , sliced green onions (scallions)

In a 4-quart saucepan, melt the butter over medium-high heat.
Add the onion, celery and green pepper and cook, stirring often, until the onions begin to turn translucent (5-6 minutes).
Add the garlic and stir to lightly cook for 30 seconds.
Add the cayenne pepper, bay leaves, salt, pepper, thyme, paprika, hot sauce, Worcestershire sauce, parsley, tomatoes, tomato sauce and stock. Bring to a boil, reduce heat and simmer for 15 minutes.
Add the shrimp and cook, stirring occasionally to ensure the shrimp are coated with sauce, until the shrimp is opaque/pink and cooked through (about 7 minutes).
Serve over prepared rice.