Shrimp Creole White Rice (Printable)
Tender shrimp in spicy tomato sauce served over fluffy white rice, perfect for a vibrant meal.
# What goes in:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, finely chopped
04 - 2 celery stalks, finely chopped
05 - 3 garlic cloves, minced
06 - 1 (14.5 oz) can diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 bay leaf
09 - 2 green onions, sliced for garnish
10 - 2 tbsp fresh parsley, chopped for garnish
→ Pantry
11 - 2 tbsp vegetable oil
12 - 1 cup long-grain white rice
13 - 2 cups water or seafood stock for rice
14 - 1 cup seafood stock or chicken broth for sauce
15 - 1 tsp sugar
16 - 1 tsp Worcestershire sauce
17 - 1 tsp hot sauce, or to taste
→ Spices
18 - 1 tsp paprika
19 - 1/2 tsp cayenne pepper, adjust to taste
20 - 1/2 tsp dried thyme
21 - 1/2 tsp dried oregano
22 - 1/2 tsp black pepper
23 - 1/2 tsp salt, plus more to taste
# Directions:
01 - Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water or seafood stock to a boil. Add the rice and a pinch of salt, reduce heat, cover, and simmer for 15–18 minutes until the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
02 - In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion, bell pepper, and celery. Sauté for 5–7 minutes until vegetables are softened and fragrant.
03 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
04 - Stir in the tomato paste, diced tomatoes with juice, bay leaf, paprika, cayenne, thyme, oregano, black pepper, and salt. Cook for 2–3 minutes, stirring frequently to incorporate the flavors.
05 - Pour in the seafood stock, Worcestershire sauce, sugar, and hot sauce. Bring to a simmer, then reduce heat and cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly.
06 - Add the shrimp to the skillet. Cook for 3–5 minutes, stirring occasionally, until shrimp are pink and just cooked through. Remove from heat and discard the bay leaf.
07 - Taste and adjust seasoning with additional salt or hot sauce if necessary. Serve the Shrimp Creole over hot white rice. Garnish with sliced green onions and fresh chopped parsley.
# Expert Advice:
01 -
- The sauce achieves that perfect balance where tomatoes become rich and slightly sweet without losing their bright acidity
- Comes together in under an hour but tastes like it simmered all day especially if you make it ahead
02 -
- Shrimp continue cooking after you remove them from heat so pull them when they are just barely pink
- The sauce tastes better after sitting so make it a few hours ahead or cook it the day before
03 -
- Taste your sauce before adding salt because the Worcestershire and shrimp bring their own saltiness
- Letting the vegetables cook until completely soft creates the silky texture that defines restaurant quality Creole