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Shrimp Creole

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Ingredients

Warning0 allergens identified

Shrimp Creole

2 tablespoons buttersubstitute ghee for Whole30

1 tbsp olive oil

1 yellow oniondiced small

2 stalks celerychopped

1 green bell pepperdiced

2 cans diced tomatoes

2 ½ teaspoons Creole Seasoning

½ tsp red chili powder

1 tbsp fresh parsleychopped

¼ tsp red pepper flakes

1 lb shrimppeeled and deveined

Louisiana-style hot sauce

Melt butter in a large, deep skillet or Dutch oven over medium-high heat. Once melted, add in olive oil and stir. Add in onion, celery and bell pepper and cook, stirring occasionally, until vegetables are tender – about 8 to 10 minutes.

Stir in tomatoes with their juices. Bring to a boil, reduce to a simmer and season with Creole seasoning, red chili powder, chopped fresh parsley and red pepper flakes. Cook for about 20 minutes.

Once the mixture is cooked, add shrimp and stir to combine. Cook for about 5 to 6 minutes, stirring often, until shrimp is cooked through. Remove from heat and serve spooned over cooked white rice or riced cauliflower. Garnish with additional fresh chopped parsley.

Adjust heat with Louisiana-style hot sauce after serving, as each person likes a different level of heat.

Bite Tutorial

Nutrition

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Tips & Tricks (5)

Don't Overcook the Shrimp 🍤
Add shrimp in the final 3-4 minutes of cooking—they turn tough and rubbery if simmered too long. They're done when they curl into a C-shape and turn opaque pink.
Build Your Flavor Base with the Holy Trinity 🧅
Sauté the onions, celery, and bell peppers in butter and oil for 5-7 minutes until softened and fragrant—this creates the foundational depth that defines authentic Creole cooking.
Toast Your Creole Seasoning Separately ✨
Bloom the dry Creole seasoning in the hot oil for 30 seconds before adding vegetables to unlock its essential oils and amplify its complex spice profile.
Balance Heat with Fat and Acid 🌶️
The red pepper flakes and hot sauce can dominate quickly—counterbalance with a pat of butter at the end and a splash of fresh lemon juice to brighten and round out the spice.
Reserve Fresh Parsley for Garnish 🌿
Add fresh parsley only after plating to preserve its vibrant color and delicate flavor—cooking it into the sauce dulls both.