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Fish, Americas

Creole shrimp with rice

Creole shrimp is a dish of shrimp simmered in a tomato sauce with bell peppers, celery, and chili, served over rice. This easy recipe takes 35 minutes for 4 people, at €4.50 per serving. The key is letting the sauce reduce before adding the shrimp, so they don't cook in a watery broth.

Tonight, we're making Creole shrimp, simmered in a spiced tomato sauce with bell peppers, celery, and chili.

Creole shrimp with rice
Total time
35 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Creole sauce has real character, built on the classic pairing of bell pepper and celery, and sharpened with cayenne pepper and paprika. The shrimp only need a few minutes in the pot, just enough to stay firm and juicy while soaking up the sauce without drying out. Plain white rice works as a neutral base that balances the heat.

This is a weeknight dish that breaks the routine without requiring much planning, ready in 35 minutes with just one pot of sauce and one of rice. It suits a dinner for adults or teens who like bold flavors, but it's less ideal for young kids because of the chili. Make it in summer or fall, when peppers and tomatoes are at their best.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 700 g

Fruits and vegetables

  • Onion 1
  • Green bell pepper 1
  • Red bell pepper 1
  • Celery stalks 2
  • Garlic 3 cloves

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Cayenne pepperoften in the pantry 1 tsp
  • Paprikaoften in the pantry 1 tsp
  • Thymeoften in the pantry 1 tsp
  • Bay leafoften in the pantry 1
  • Riceoften in the pantry 250 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Celery

The step by step recipe

  1. Sauté the diced onion, bell peppers, and celery in the oil with the garlic. 10 min

    Let them soften slowly, they sweeten the sauce.

  2. Add the tomatoes, paprika, cayenne, thyme, and bay leaf, then let it simmer. 15 min

    Start with a little cayenne, you can always add more.

  3. Cook the rice in salted water. 11 min

    Rinse it first, it stays nicely separated.

  4. Add the shrimp to the sauce and let them cook for a few minutes. 4 min

    They're ready when they turn bright pink and curl up.

  5. Remove the bay leaf, adjust the seasoning, and serve over the rice.

    A squeeze of lemon off the heat brightens up the whole sauce.

Our tips to get it right

  • Cut the bell peppers and celery into small, even dice, they'll cook more evenly and blend better into the sauce.
  • If you're using frozen shrimp, thaw them fully and pat them dry before adding them to the sauce, otherwise they release too much water.
  • Taste the sauce before adding the shrimp and adjust the salt, the heat can sometimes mask a lack of seasoning.

The variations

  • Swap the shrimp for cubes of firm white fish, like cod, and cut the cooking time to 3 minutes.
  • For a vegetarian version, replace the shrimp with roasted eggplant chunks or chickpeas, added at the end of cooking.
  • For kids, skip the cayenne pepper and serve the plain vegetable tomato sauce, offering the heat on the side for adults.

What to serve it with

  • A squeeze of lime at the table
  • A fresh avocado salad
  • Bread for soaking up the sauce

Storage

The sauce keeps for 2 days in the fridge in a sealed container, ideally made without the shrimp. Reheat it gently in a pot before adding raw shrimp so they cook fresh, since they don't hold up well to reheating. Cooked rice keeps separately in the fridge for up to 2 days.

Questions about this dish

Can you make the sauce ahead of time?

Yes, make the vegetable tomato sauce up to 2 days ahead and keep it in the fridge. Reheat it gently, then add the raw shrimp at the last minute so they cook just right.

Can you use already cooked shrimp?

You can, but cut the cooking time to 1 or 2 minutes, just to warm them through in the sauce. Already cooked shrimp simmered too long turn rubbery.

Is celery essential to this recipe?

It brings a classic aromatic base to Creole dishes, but you can swap it for a bit of sliced leek if you don't have any. The flavor will be slightly different but still good.

Can this dish be frozen?

The tomato sauce on its own freezes well, up to 2 months in an airtight container. It's best not to freeze already cooked shrimp, since they lose their firm texture once thawed.

How long does it take to make a Creole shrimp with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Creole shrimp with rice?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Creole shrimp with rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, celery. Always check the labels of the products you buy.

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