A hearty and easy dinner – Gulf Shrimp are added to a simmering, flavorful tomato and vegetable sauce. Influenced by Lowcountry and Louisiana Cuisines including the “holy trinity”- onion, celery and green pepper, cajun seasonings and layered flavors. You will love this Lowcounrty Shrimp Creole!

Pictured here over Grits (I just came back from Charleston, South Carolina and could not wait to use them!) The recipe pairs perfectly with cooked long grain rice, recipe below.

What’s to ♥️ about this Recipe:

First, I love the ease of cooking a sautéed shrimp dish – cooks quickly, is relatively economical and you’ll have a restaurant quality meal without much stress.

Pretty simple ingredients, including key ingredients “holy trinity” – onions, celery and green pepper – add a foundational aromatic base. They infuse the sauce with complex flavor.

The tomato base is reduced with the vegetables until thickened – a hearty vegetable “gravy. Stock is added for balance and texture and the herbs add an earthy, aromatic background.

Adding the quickly sautéed shrimp to the finished simmering sauce insure they do not overcook. They release their natural juices and sweetness! 

A splash of Worcestershire sauce at the end adds for deep umami bounce.
The spiciness of the final dish depends on your preference, I add 1/8 teaspoon of cayenne pepper at the end – taste to reveal your spice level!

Let’s Get Cooking!

The “Holy Trinity”- in Southern cooking (specifically Cajun and Creole cuisine) consists of Yellow Onion, Celery and Onions.

Used in equal parts – they provide a flavor base for the sauce – I add fresh garlic to the mix!

STEP 1:
Season the shelled and deveined Shrimp

STEP 2:
Quickly Sauté the seasoned shrimp

STEP 3:

Start the sauce (in the same skillet) – add butter and the “Holy Trinity” Onion, Celery and Green Peppers (plus Garlic.)

STEP 4:
Start the Creole Sauce. Stir in tomato paste, than add tomatoes, herb sprigs, bay leaf, salt and sugar. Give a big stir.

Will reduce in texture; add stock, Worcestershire sauce and cayenne pepper to taste.

The finished sauce – now tuck in the shrimp

STEP 5:
Add the shrimp, stir to combine, simmer briefly covered – and serve

Lowcountry Cooking:

• Lowcountry cooking has strong parallels with New Orleans and Cajun Cuisine. The lowcountry includes the coastal regions of South Carolina and Georgia.
• The regions rich estuary system provides an abundance of shrimp. Quality frozen and defrosted shrimp is acceptable in this recipe – look for shrimp without unwanted preservatives.
• Shrimp Creole is different than Shrimp & Grits, as is is cooked in a hearty tomato and vegetable “gravy”, while Shrimp and Grits omits a tomato based sauce, and is flavored typically with bacon, vegetables, lemon and butter.
• Creole dishes also do not contain broth or roux; instead, the creole mixture is simmered to its desired degree of thickness.

Serve the Creole with Rice:

The marshlands of South Carolina have proven conducive to growing rice, and is a major part of the everyday diet in the region.

Karen’s Basic Terrific Long Grain Rice Recipe:

• 1  1/4 cups medium grain rice, I’ve used Jasmine Rice
• 1 tablespoon extra virgin olive oil
• 1/2 cup onions, chopped 1/4″ dice
• 1 medium garlic clove, peeled, minced
• 2 stems fresh thyme (optional)
• 2  1/4 vegetable or chicken broth
• 2 tablespoons fresh parsley, cleaned, dried and chopped fine

Directions: Rinse rice, to a 2 quart pot, add the olive oil, raise heat to medium-low. When warm, add the onions and garlic (and herb stem if using) – cook 2 minutes (do not brown.) Add the rice; give a big stir to coat the rice well.
Add the broth, bring to a boil. Give a big stir, cover the rice and set to low heat.
Cook until the broth has absorbed and the rice is tender and fluffy. Top with parsley.

See my salt-free Recipe: Karen’s Best Cajun Seasoning Blend

Or opt to purchase one (example): Frontier Co-op, Organic Cajun Seasoning

See my RECIPE LOCATOR: Find the Perfect Recipe! 

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