| Level: | Easy |
| Total: | 1 hr |
| Prep: | 5 min |
| Cook: | 55 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 large onions, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 teaspoon cayenne pepper
- 2 cups seafood stock or shrimp stock
- 1 (28-ounce) can whole tomatoes, in thick puree
- Dash Worcestershire sauce
- Dash hot sauce
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 2 pounds large shrimp (about 32), shelled and deveined
- 4 tablespoons green onions, sliced for garnish
Instructions
- Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 237 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 34 g |
| Cholesterol | 244 mg |
| Sodium | 1061 mg |
Reviews
It needed something to improve the foundation of the dish. Very peppery. overdo the Worcestershire sauce
My favorite go to creole recipe!
This was my first time making one of my favorite dishes, shrimp creole. This was outstanding! I followed the recipe exactly except I couldn’t find shrimp or seafood stock, so I used vegetable stock. I doubled the recipe for a family dinner for 8 including two teenage boys. The flavor was amazing. I put hot sauce on the table for those who wanted to kick it up a notch. It got rave reviews from everyone at the dinner table.
This was a very good base recipe that I ended up adding my own little flare but it was absolutely delicious!
This was very easy to make, I had most ingredients on hand already. Tasted great. We put it on top of cheesy grits.
I love this recipe. Very easy and delicious too. It’s in the rotation for sure!
My wife’s comment describes this dish perfectly: “It’s spicy but not very flavorful”. The fact that so many of the reviews mention the multiple ingredients people added to improve the dish says a lot.
I liked this quite a lot the way it is! (Although I did amp up the cayenne and hot sauce a bit, but that’s just me.)
When I was cooking down the vegetables, I was tempted to add flour and make a roux, but the soupy texture is great (I’m currently having it with a good scoop of rice added to the bowl for serving).
Next time I make it, I’m probably going to use chicken thighs to get a bit more fat in there. The only other thing I’d change would be to add the celery later, so it doesn’t get too soft, but the recipe is super tasty as-is. 🙂
I made this for New Years and it was a raging success. I did add sugar though
I made this with changes, but it was an awesome base for our dinner. I added 1/2 poblano, 1 red pepper to the base. Then used shrimp, chicken thighs, sausage, lobster for proteins. I also added /2 C red wine. This was SO incredible. I love the Neely recipes but I adjust everything for our tastes.