One Pan Creole Shrimp
Spicy and packed with flavor, one pan Creole shrimp is a quick and delicious meal for busy weeknights. You won’t have a ton of dishes to wash!
It’s easy to manage the spiciness of the dish, too. Start off with just a ¼ tsp of cayenne pepper and then kick things up a notch with hot sauce once the shrimp is done cooking.
A lot of saucy recipes call for flour or cornstarch to thicken the base, but we opted to nix the starch component. Instead, we just cook the sauce down longer to thicken it and intensify flavor.
One Pan Creole Shrimp Recipe
- 2 Tbsp unsalted butter
- 1/2 large yellow onion, diced
- 1 green bell pepper, seeded and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 tsp salt
- 8 oz can tomato sauce
- 14 oz can tomatoes with celery, green pepper and onion, diced
- 1 Tbsp Worcestershire sauce
- 1/4 tsp cayenne pepper
- 1 bay leaf
- 2 lbs medium shrimp, peeled and deveined
- hot sauce, to taste
- salt and pepper, to taste
- 1 pinch sugar, optional
- green onion, sliced, for garnish
- Place a large skillet over medium-high heat and melt butter. When butter is melted, add onion, bell pepper, celery, garlic and ½ tsp salt. Cook 6–8 minutes, stirring often, until veggies begin to soften.
- Add tomato sauce, diced tomatoes with juice, Worcestershire sauce, cayenne pepper and bay leaf then stir to combine. Bring liquid to a boil then reduce heat to low and simmer for 25–30 minutes, stirring occasionally, until tomatoes begin to break down and sauce thickens to about the consistency of ketchup. You can cook longer if you would like a thicker consistency.
- Add peeled and deveined shrimp and increase heat to medium. Cook 5–6 minutes or until shrimp are just cooked through. Remove from heat, discard bay leaf and season to taste with salt and pepper, then add a few dashes of hot sauce for extra spice and a pinch of sugar if it’s a little too tart.
- Serve over steamed rice or cooked grits and garnish with plenty of sliced green onion. Enjoy!