Shrimp Creole Recipe | Southern Cooking

Prepare all ingredients in separate bowls for easy access while cooking.

Measure out 1 teaspoon of Creole seasoning and set aside.

Measure out 1/2 teaspoon of salt and 1/2 teaspoon of chili powder and set aside.

Prepare a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water and set aside.

Dice 3 stalks of celery and set aside.

Dice 1 bell pepper and set aside.

Open 1 can of fire roasted tomatoes and set aside.

Open 1 can of tomato sauce and set aside.

Measure 2 tablespoons of extra-virgin olive oil and set aside.

Measure 2 tablespoons of butter and set aside.

Crush 3 cloves of garlic and set aside.

Peel and devein 1 pound of shrimp, removing the tails if desired.

Heat a Dutch oven over medium heat.

Add 2 tablespoons of butter and a splash of extra-virgin olive oil to the pot and let it melt.

Add the diced onion, celery, and bell pepper to the pot and sauté for 5-6 minutes until softened and translucent.

Stir the vegetables to coat them in the butter and oil.

After 5-6 minutes, check the vegetables for doneness; they should be softened but still have some crunch.

Add the crushed garlic to the pot and stir it in with the vegetables.

Equipment Needed

Spice Level: