Shrimp Creole
A vibrant Southern dish featuring shrimp in a rich tomato-based sauce, perfect for serving over rice.
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 1/4 cup unsalted butter
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- Salt and pepper to taste
- 4 Tbsp chopped fresh parsley divided
- 1 tsp garlic powder
- 16 oz canned chopped tomatoes undrained
- 1/2 cup chicken stock
- 1 Tbsp hot sauce
- 1 Tbsp Worcestershire sauce
- 1 Tbsp cornstarch
- 2 lbs medium shrimp peeled and deveined
- Steamed white rice for serving
Instructions
- Melt butter in a large skillet over medium heat.
- Add chopped onion and green bell pepper, seasoning with salt and pepper. Cook until soft, about 5-6 minutes.
- Add 3 tablespoons of parsley, garlic powder, canned tomatoes, chicken stock, hot sauce, and Worcestershire sauce. Stir and bring to a boil.
- In a small bowl, mix cornstarch with water to create a slurry, then stir into the sauce to thicken.
- Add the shrimp, cover, and cook until they turn pink, about 3-5 minutes.
- Sprinkle with remaining parsley and serve hot over steamed white rice.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.