Description
This recipe brings the bold flavors of New Orleans to your table with succulent shrimp in a rich, spicy Creole sauce.
Ingredients
Scale
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 2 cloves garlic, minced
- 1 (14.5 ounce) can crushed tomatoes
- 1/2 cup chicken broth
- 1 tablespoon Creole seasoning
- 1 teaspoon hot sauce, or to taste
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Cooked rice, for serving
- Chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell pepper; cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Pour in crushed tomatoes and chicken broth. Add Creole seasoning, hot sauce, thyme, and cayenne pepper (if using). Season with salt and pepper.
- Bring the sauce to a simmer, then add the shrimp.
- Cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 3-5 minutes.
- Serve the shrimp and sauce over cooked rice. Garnish with fresh parsley.
Notes
- Adjust the amount of hot sauce and cayenne pepper to your preferred level of spiciness.
- For a thicker sauce, you can simmer it longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
- Feel free to add other vegetables like celery or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg