Shrimp Creole

Shrimp Creole served in a Kaolin Claypot—juicy shrimp simmered in a rich, spicy tomato Creole sauce with onions, bell peppers, and celery, garnished with scallions.

Adapted by Kyle Libramonte

Prep Time: 10 m • Cook Time: 35 m

Serves 4

Ingredients:
  • 2 Tbsp unsalted butter
  • 1 medium Yellow Onion, chopped
  • 1 medium Green Bell Pepper, chopped
  • 2 Celery stalks, chopped
  • 5 Garlic cloves, finely chopped
  • 1 ¼ cups Chicken Stock
  • 2 tsp Creole Seasoning (divided)
  • 1 tsp Hot Paprika
  • ⅛ tsp Cayenne Pepper
  • 4 Bay Leaves
  • 2 cups coarsely chopped Tomatoes (canned or fresh)
  • 3 Scallions (Green Onions), chopped
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Louisiana-style Hot Sauce
  • ½ tsp Kosher Salt (adjust to taste)
  • 2 Tbsp Vegetable Oil
  • 1 ½ lb peeled and deveined Medium Shrimp
Instructions:
  1. Sauté Trinity & Aromatics
    Set Claypot to Sauté / High Mode. Add butter to melt. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until softened (about 5–7 minutes), avoiding browning.
  2. Build Creole Sauce
    Add chicken stock, 2 tsp Creole seasoning, hot paprika, cayenne pepper, and bay leaves. Bring to a boil then reduce to simmer. Add chopped tomatoes. Simmer ~10 minutes until slightly thickened.
  3. Finish Sauce Base
    Stir in scallions, Worcestershire sauce, hot sauce, and salt. Simmer uncovered 8–10 minutes until sauce is thick but still saucy.
  4. Cook Shrimp
    Meanwhile, toss shrimp with remaining 2 tsp Creole seasoning. In a separate area of Claypot (or push sauce aside), heat oil and switch to Sauté / Low. Add shrimp and cook, stirring often, until pink and almost done (about 1 minute).
  5. Combine Shrimp + Sauce
    Fold shrimp into Creole sauce. Stir gently and cook 3–4 minutes until shrimp are cooked through and coated.
  6. Serve
    Turn off heat. Serve hot over steamed white rice or with crusty bread to soak up sauce.
Shrimp Creole served in a Kaolin Claypot—juicy shrimp simmered in a rich, spicy tomato Creole sauce with onions, bell peppers, and celery, garnished with scallions.
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