Shrimp Creole | 40 Best-Ever Recipes | Food & Wine

Make the Creole seasoning: Add kosher salt, hot paprika, black pepper, garlic powder, onion powder, cayenne pepper, thyme, and oregano to a bowl and whisk to combine. Set aside Creole seasoning.

Make the Creole shrimp: Melt butter in a large skillet over medium-high. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until vegetables are softened but not browned, 5 to 7 minutes.

Add chicken stock, 2 teaspoons Creole seasoning, hot paprika, cayenne, and bay leaves. Bring to a boil over high; reduce heat to medium and simmer until slightly reduced, about 5 minutes.

Stir in tomatoes and cook, stirring occasionally, until slightly thickened, about 10 minutes.

Stir in scallions, Worcestershire sauce, hot sauce, and salt; cook, stirring often, until thick but still a little saucy, about 10 minutes. Set aside Creole sauce.

Heat oil in a separate large skillet over medium-high; swirl to coat. Add shrimp; sprinkle with 2 teaspoons Creole seasoning (or to taste) and cook, stirring often, until slightly pink, about 1 minute.

Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes.

Equipment Needed

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