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Easy shrimp creole in a large dark skillet with a bowl of rice nearby for serving.
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5 from 1 vote

Easy Shrimp Creole

Easy shrimp creole has rich, deep flavor yet comes together in just 25 minutes! Serve over steamed rice for a delicious and quick shrimp dinner.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Yield: 4 servings

Ingredients

  • 2 tablespoons unsalted butter (or olive oil if you prefer)
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • ½ cup green pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15 oz.) can stewed tomatoes (undrained)
  • 1 (8 oz.) can tomato sauce
  • ¼ cup Marsala wine
  • 2 teaspoons cajun seasoning
  • 1 pound shrimp, peeled and deveined (see notes)

For serving (optional):

  • Steamed brown or white rice
  • Sliced green onions or chopped fresh parsley
  • Hot sauce

Instructions

  • Melt butter in a large nonstick skillet over medium heat. Add the onion, celery and green pepper and sauté for 5-6 minutes, until softened. Add the garlic and sauté one more minute.
  • Add the tomatoes, tomato sauce, Marsala wine and Cajun seasoning. Bring to a simmer then reduce heat and simmer on medium low for 10 minutes.
  • Nestle the shrimp into the sauce and cook 1-2 minutes on each side, until cooked through.
  • Serve the shrimp and sauce over steamed rice, with green onions or parsley and hot sauce, if desired.

Notes

Shrimp size: I used a pound of extra large shrimp, which come 26-30 a pound. You can substitute another size shrimp, but you’ll need to adjust your cooking time.
Frozen shrimp: The shrimp need to be completely thawed (see below) as well as peeled and deveined for this recipe. Please plan accordingly. (You can ask your seafood counter to prep these for you if needed. Or buy the deveined easy-peel frozen shrimp that are almost ready to go for you.)
Shrimp tails: You can leave the tails on the shrimp if you prefer. It adds some extra flavor while cooking, but can be a bit more fussy for eating. Up to you.
Marsala wine: This is a fortified Italian wine that’s sold in most grocery stores. It keeps well in the pantry and adds big flavor to dishes.
Cajun seasoning: I use a homemade Cajun seasoning blend (it’s from one of Emeril Lagasse’s cookbooks), but a store-bought kind is fine, too. It just might be a little more salty.
How to thaw frozen shrimp:
  • You can place frozen shrimp in the refrigerator (in a well sealed container) overnight to thaw.
  • Or you can thaw frozen shrimp quickly by placing them, frozen, in a colander and rinsing them in the sink with cold water for 2-3 minutes, until they are completely defrosted.

Video

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 14g | Protein: 28g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 255mg | Sodium: 2012mg | Fiber: 2g | Sugar: 6g
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