Instructions
1. Sauté the Vegetables:
- Heat oil or butter in a large skillet over medium heat.
- Add onion, bell pepper, and celery (the “holy trinity” of Creole cooking).
- Cook until softened, about 5–6 minutes.
- Add garlic and cook another 30 seconds.
2. Make the Sauce:
- Stir in diced tomatoes, tomato sauce, Creole seasoning, paprika, cayenne, Worcestershire, and hot sauce.
- Simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
3. Add the Shrimp:
- Add shrimp to the sauce and cook 4–6 minutes, until pink and just cooked through.
- Taste and adjust seasoning with salt and pepper.
4. Serve:
- Serve over cooked white rice.
- Garnish with chopped green onions or parsley.
Tips:
- For extra depth, add a splash of sherry or white wine to the sauce while simmering.
- Make it spicier with more cayenne or a diced jalapeño.
- Leftovers taste even better the next day after flavors meld.
If you want, I can also give you a quick 20-minute shrimp creole recipe—perfect for a flavorful weeknight dinner.
Do you want me to share that version?
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