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RECIPE: Shrimp Creole

We found this recipe on a “Must Make for March Madness” list, and we think it’s perfect whether or not you like college basketball. Additionally, lots of people look to seafood as a good source of protein during this time of year, and we know there are some Cajun food lovers around here.

This recipe is easy and not overly time consuming. It will keep in the refrigerator for a few days and also freezes pretty well. It’s a slam dunk all around.


Image by Parker Feierback:


Yield: 6 servings

Prep Time: 15 minutes

Total Time: 50 minutes


3 tbsp. butter

1 small onion, chopped

1 green bell pepper, chopped

2 ribs celery, chopped

Kosher salt

Freshly ground black pepper

4 cloves garlic, minced

1 tbsp. paprika

2 tsp. dried thyme

2 tsp. dried oregano

1 tsp. cayenne

1.5 C. low-sodium chicken broth

2 bay leaves

1 15-oz. can crushed tomatoes

2 green onions, thinly sliced, plus more for garnish

2 tsp. Worcestershire sauce

Juice of 1/2 lemon

1 tbsp. vegetable oil

1.5 lbs. shrimp, peeled and deveined

Cooked white or brown rice, for serving


  1. In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until soft, about 5 minutes. Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more. Add chicken broth and bay leaf and bring to a boil. Lower to a simmer and cook until reduced by about 1/4, 6 to 8 minutes.

  2. Add tomatoes and cook until reduced by half, about 10 minutes. Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more. Season again with salt and pepper if needed, then turn off heat and stir in lemon juice.

  3. In a separate large skillet, heat oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper, then add prepared sauce to shrimp. Garnish with green onions and serve with rice. Enjoy!

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