If you’re searching for a straightforward and tasty recipe, you’re in the right place! I am excited to share my family’s easy shrimp creole recipe, originally from my mom. It’s a regular hit in our house, with myself and my husband hooked, and the kids are obsessed too, always wanting seconds, and thirds, and more more more! It’s one of those recipes where I keep the ingredients on hand at all times for when the mood strikes. If you can’t tell, it’s always been one of my favorites to eat, and it’s such an easy dinner to make and get on the table quickly as a mom! I can’t wait for you to taste this easy shrimp creole recipe in all it’s simple, delicious, and unique glory. I know you’re gonna love it and will be yearning for more once you’ve finished eating your plate. Point blank: the easy shrimp creole recipe is the best!!
This Easy Shrimp Creole Recipe Will Knock Your Socks Off
- 1/2 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped orange peppers or any color you prefer
- 2 tbs. grapeseed oil Or use any oil you have on hand! I like grapeseed oil because it's good for high heat and it doesn't have flavor so it won't change the way the dish tastes.
- 1 can stewed tomatoes
- 1 can tomato soup We use the creamy tomato soup by Pacific Foods because it's gluten-free but my mom uses Campbell's. They both are great depending on your dietary needs.
- 2 lb. frozen bag of cooked tail-off shrimp thawed prior to making this! See my thawing hack in the blog post text. Also, we like to buy the frozen bags from Trader Joe's.
- You’re favorite kind of rice – white rice is our preferred variety to use!
- Put chopped veggies in a nonstick stove-top pan on medium-high heat and sauté with oil until semi-soft.
- Pour the can of stewed tomatoes and the can of tomato soup into pan.
- Mix well over veggies and smash stewed tomatoes in pan.
- Let simmer for 10-15 minutes. (stirring every few minutes)
- Pour all the thawed and washed shrimp into pan. Mix well and continue to simmer for about 3-5 minutes.
- Done! Take the pan off of the heat and serve over rice.
A few recipe tips:
First, I doubt you will have leftovers but if you do, make sure you put them in an airtight container and keep in the fridge for up to a week. I have never tried freezing it so I’m not sure that would work – though it probably would.
Second, I have a thawing trick for you! The fastest and most sanitary way to thaw your frozen shrimp, in my opinion, is to toss it in a strainer and then put the strainer with the shrimp into a bowl. Fully cover the shrimp (which is in the strainer, and in the bowl) with cold water and let it sit in there until it’s defrosted. This usually takes just a few minutes! I promise it works!
Third, I personally like to eat this in a bowl, even though I typically serve it to my family on a plate. I just like it better in a bowl and I have no reason as to why – but I thought I would let you know! I guess it reminds of me a poke bowl or something and to me, it just tastes better like that! Ha!
If you try making this, let me know! Snap a photo and tag me on Instagram @danaivy!! I have a strong feeling that it’s going to become a regular dish at your family table! Xox
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