Skip to main content
Epicurious
Gourmet

Shrimp Creole

3.9

(47)

Photo of Creole Shrimp on Rice.
Photo by Joseph De Leo, Food Styling by Erika Joyce

This quick meal of shrimp stewed in canned tomatoes and bell pepper, served over rice, makes an excellent and easy dinner.  

  

Note: This dish is included in Wednesday Night Trinidadian, a roundup of Ramin Ganeshram's favorite Trinidadian dinners. To make the dish the way she does, toss the shrimp with 2 Tbsp. Green Seasoning and marinate in the refrigerator for 1 hour before cooking.

Ingredients

3 garlic cloves, minced
2 large onions, chopped fine
1 cup finely chopped celery (about 2 stalks)
1 red bell pepper, cut into ½-inch dice
½ green bell pepper, cut into ½-inch dice
2 tablespoons olive oil
2 cups chicken broth
1 (28-ounce) can whole tomatoes, drained and chopped
1 bay leaf
1 teaspoon ground cumin
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1½ pounds large shrimp (about 32), shelled and deveined
Accompaniment: 1 cup uncooked rice, prepared according to package instructions but without butter or margarine

Preparation

  1. Step 1

    In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.

    Step 2

    Serve shrimp and sauce over coked rice.

TagsStir-FryTrinidadianCaribbeanShrimpShellfishSeafoodCanned TomatoTomatoVegetableCeleryMainDinnerDairy FreeNut FreeGluten FreeEasyQuickWeeknight MealsSimmerGourmet

See Related Recipes and Cooking Tips

Read More
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Cajun Shrimp Pasta
Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It’s full of flavor without being too spicy.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.