Shrimp à la Créole

This is a simpler and more healthful version of one of our Cajun family favorites. Although we usually buy fresh shrimp and let Richard (aka Dad, the Cajun) peel it himself, purchasing peeled and cleaned shrimp will save you some time. (Below, Dad teaches son the Cajun way of peeling shrimp.)

Frozen shrimp also works well in this recipe and is usually less expensive. Look for shrimp that is “wild caught” in the USA.

Using heavy cream is more traditional, but we sometimes use Greek yogurt or half-and-half, for a lighter version. In Louisiana, it’s served over rice, so be sure to cook that earlier. (See How to Cook Brown Rice or follow the package instructions.) You can also serve it over pasta or as-is with some crusty bread to soak up the sauce.

Difficulty:

Easy to Moderate (if peeling shrimp)

Cost:

Moderate

Serves:3

Serving Size:About 3/4 cup (not including rice or pasta)

Shrimp à la Créole

Votes: 2 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Here's a mild Cajun dish that should please everyone! This is our go-to shrimp dish when we're in a hurry but want something that tastes like we're back in New Orleans! We've cut back on butter and cream so we don't have to feel guilty eating it.

• CourseMain Course
• CuisineAmerican

Tools:medium bowl, knife and cutting board, large (10-inch) skillet, measuring cups and spoons

	Prep Time
	20-25 minutes (start to finish, not including cooking rice)

Prep Time 20-25 minutes (start to finish, not including cooking rice)

Difficulty: Easy to Moderate (if peeling shrimp) Cost: Moderate Serves:3 Serving Size:About 3/4 cup (not including rice or pasta)

Shrimp à la Créole Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Here's a mild Cajun dish that should please everyone! This is our go-to shrimp dish when we're in a hurry but want something that tastes like we're back in New Orleans! We've cut back on butter and cream so we don't have to feel guilty eating it. CourseMain Course CuisineAmerican Tools:medium bowl, knife and cutting board, large (10-inch) skillet, measuring cups and spoons Prep Time 20-25 minutes (start to finish, not including cooking rice) Prep Time 20-25 minutes (start to finish, not including cooking rice)

Ingredients

Optional:

• 2 cups cooked brown rice or pasta

Shrimp:

• 1 pound shrimp (fresh or frozen and thawed)
• 1/2 lemon or 1-1/2 tablespoons juice
• 1/2 teaspoon salt
• 1 pinch ground black pepper

Vegetables:

• 1 small onion or large shallot
• 4 cloves garlic
• 2 tablespoons butter
• 3 large Roma tomatoes (about 1-1/2 cups), or 1 (14.5-ounce) can diced tomatoes
• 1/2 tablespoon dried thyme leaves
• 1/4 teaspoon hot pepper sauce (Tabasco, authentic Cajun sauce, recommended)
• 1/4 cup cream or half-and-half or Greek yogurt

Garnish:

• 2 tablespoons chopped fresh parsley

Servings:

Units:MetricUS Imperial

Instructions

For rice or pasta:

1. If you want to serve over rice, use leftover rice or cook some now. (See How to Cook Brown Rice for instructions on cooking rice.) Prepare the rice (or pasta) to be ready around the same time as the shrimp.

For shrimp:

1. If using fresh shrimp, peel* and clean. If using frozen, peeled shrimp, thaw by placing in a baggie, then submerging it in a bowl of warm water for 30 minutes.

   
2. Place shrimp in a medium bowl, and add juice from the lemon half. Season with salt and pepper, then toss. Set aside while you follow the next steps.

For vegetables:

1. Chop onion, to yield no more than 1 cup. Mince garlic.
2. Melt butter in a large skillet over medium-low heat, then add onion and garlic. Cook and stir frequently 3 to 5 minutes, or until onions are soft and translucent.
3. While onion mixture cooks, chop tomatoes (should yield about 1-1/2 cups, or use canned). Add to onions, along with thyme and hot pepper sauce. Cook and stir another 3 to 5 minutes to reduce the liquids and intensify the flavor.

To assemble:

1. Add shrimp and simmer (uncovered) over low heat, stirring frequently for 3 to 5 minutes, or until shrimp is done.

   
2. Remove from heat and stir in the cream, half-and-half, or Greek yogurt. Add more hot sauce if desired.
3. Serve on top of rice and garnish with fresh parsley.

Recipe Notes

SERVING SUGGESTIONS:

• Skip the rice and serve over pasta, or with crusty bread to soak up the sauce.

• Add a simple green salad or vegetable like BROCCOLI WITH DIJON GARLIC DRESSING on the side.

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