Shrimp Creole
Shrimp Creole
Ingredients
For the Shrimp and Okra
- 1 pound shrimp, peeled and deveined
- 2 teaspoons Creole seasoning, or to taste
- 2 tablespoons vegetable oil, divided
- 1 tablespoon butter
- 1 pound fresh okra, cut into halves or slices
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Creole Sauce
- 1 tablespoon vegetable oil
- 1 onion, diced
- 1 rib celery, thinly sliced
- 1/2 green bell pepper, diced
- 1 bay leaf
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1 1/2 cups chicken stock
Instructions
- 1
Place the peeled and deveined shrimp on a plate. Season generously with 1 teaspoon of Creole seasoning and mix thoroughly until the shrimp are well coated.
⏱️ 3 min
- 2
Heat a large pan or Dutch oven over high heat. Add 1 tablespoon of vegetable oil to the hot pan. Add the seasoned shrimp, ensuring not to overcrowd the pan (cook in batches if necessary). Quick-sear the shrimp for 1 to 2 minutes per side until they have developed a nice color but are still slightly raw. Remove the seared shrimp from the pan and set them aside.
⏱️ 5 min
- 3
In the same pan, add another 1 tablespoon of vegetable oil and the 1 tablespoon of butter. Add the 1 pound of fresh okra. Season the okra with salt and pepper. Cook for about 5 to 6 minutes, stirring occasionally, until the okra has a nice, slightly charred color. Remove the cooked okra from the pan and set it aside with the shrimp.
⏱️ 7 min
- 4
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the 1 diced onion, 1 thinly sliced rib of celery, and 1/2 diced green bell pepper. Season these vegetables with 1 teaspoon of Creole seasoning. Add the 1 bay leaf. Sauté the vegetables for 2 to 3 minutes until slightly softened.
⏱️ 4 min
- 5
Stir in the 2 tablespoons of tomato paste. Continue to cook for another 2 to 3 minutes, stirring constantly, to develop rich, bold flavors.
⏱️ 3 min
- 6
Add the 4 minced cloves of garlic to the pan. Cook for an additional 1 to 2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 7
Deglaze the pan by pouring in the 1/2 cup of white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Then, add the 1 1/2 cups of chicken stock. Bring the mixture to a simmer and let it cook on low heat for 5 minutes to allow the flavors to meld.
⏱️ 7 min
- 8
Return the cooked okra to the pan. Add the seared shrimp back into the pan with the simmering sauce. Let the dish cook for another 2 to 3 minutes, allowing the shrimp to finish cooking through and all the flavors to meld. Adjust the seasoning with a little bit of salt as needed before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Creole
For the Shrimp and Okra
- 1 pound shrimp, peeled and deveined
- 2 teaspoons Creole seasoning, or to taste
- 2 tablespoons vegetable oil, divided
- 1 tablespoon butter
- 1 pound fresh okra, cut into halves or slices
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Creole Sauce
- 1 tablespoon vegetable oil
- 1 onion, diced
- 1 rib celery, thinly sliced
- 1/2 green bell pepper, diced
- 1 bay leaf
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1 1/2 cups chicken stock
Instructions
- 1
Place the peeled and deveined shrimp on a plate. Season generously with 1 teaspoon of Creole seasoning and mix thoroughly until the shrimp are well coated.
⏱️ 3 min - 2
Heat a large pan or Dutch oven over high heat. Add 1 tablespoon of vegetable oil to the hot pan. Add the seasoned shrimp, ensuring not to overcrowd the pan (cook in batches if necessary). Quick-sear the shrimp for 1 to 2 minutes per side until they have developed a nice color but are still slightly raw. Remove the seared shrimp from the pan and set them aside.
⏱️ 5 min - 3
In the same pan, add another 1 tablespoon of vegetable oil and the 1 tablespoon of butter. Add the 1 pound of fresh okra. Season the okra with salt and pepper. Cook for about 5 to 6 minutes, stirring occasionally, until the okra has a nice, slightly charred color. Remove the cooked okra from the pan and set it aside with the shrimp.
⏱️ 7 min - 4
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the 1 diced onion, 1 thinly sliced rib of celery, and 1/2 diced green bell pepper. Season these vegetables with 1 teaspoon of Creole seasoning. Add the 1 bay leaf. Sauté the vegetables for 2 to 3 minutes until slightly softened.
⏱️ 4 min - 5
Stir in the 2 tablespoons of tomato paste. Continue to cook for another 2 to 3 minutes, stirring constantly, to develop rich, bold flavors.
⏱️ 3 min - 6
Add the 4 minced cloves of garlic to the pan. Cook for an additional 1 to 2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 7
Deglaze the pan by pouring in the 1/2 cup of white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Then, add the 1 1/2 cups of chicken stock. Bring the mixture to a simmer and let it cook on low heat for 5 minutes to allow the flavors to meld.
⏱️ 7 min - 8
Return the cooked okra to the pan. Add the seared shrimp back into the pan with the simmering sauce. Let the dish cook for another 2 to 3 minutes, allowing the shrimp to finish cooking through and all the flavors to meld. Adjust the seasoning with a little bit of salt as needed before serving.
⏱️ 3 min