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single serving shrimp creole in a white bowl over rice.
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4.95 from 18 votes

Shrimp Creole For One

Single Serving Shrimp Creole is a small batch Louisiana classic made with tender shrimp simmered in a rich, seasoned tomato sauce with onions, bell peppers, and celery, served over rice.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: American, Cajun, Creole
Keyword: louisiana shrimp creole, new orleans shrimp creole, seafood, shrimp creole, slow cooker, trinity of vegetables
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

For the Rice

  • ½ cup water
  • ¼ teaspoon kosher salt
  • ½ tablespoon salted butter
  • ¼ cup uncooked white rice

For the Shrimp Creole

  • 1 tablespoon salted butter
  • ½ cup chopped onions
  • ¼ cup chopped green bell peppers
  • 1 celery stalk -chopped
  • 2 cloves garlic -minced
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper
  • 1 (14.5-ounce) can diced tomatoes
  • ½ tablespoon all purpose flour
  • ¼ cup water
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon hot sauce
  • ½ cup peeled and deveined shrimp
  • ½ teaspoon Creole seasoning
  • chopped green onions (optional)
US - Metric

Instructions

Cook the Rice

  • In a 1-quart saucepan, bring the water, salt, and butter to a boil. Stir in the rice.
  • Reduce heat to low, cover, and simmer for 20 minutes, or until the water is absorbed. Remove from heat and keep covered until ready to serve.

Make the Shrimp Creole

  • While the rice cooks, melt the butter in a 10-inch skillet over medium heat.
  • Add the onion, bell pepper, celery, and garlic. Season with salt and cayenne. Cook, stirring occasionally, until softened, 6 to 8 minutes.
  • Stir in the diced tomatoes. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
  • In a small bowl, whisk together the flour and water. Stir into the sauce and simmer for 5 minutes, until slightly thickened.
  • Stir in the Worcestershire sauce and hot sauce.
  • Season the shrimp with Creole seasoning and add to the skillet. Cook until pink and opaque, 5 to 6 minutes.
  • Taste and adjust salt if needed.
  • Spoon over cooked rice and garnish with chopped green onions.

Notes

  • Do Not Overcook the Shrimp: Shrimp cook quickly. Remove from heat as soon as they turn pink and opaque to keep them tender.
  • Let the Sauce Simmer: Allow the tomato sauce to gently simmer so the flavors fully develop before adding the shrimp.
  • Use a Medium Skillet: A 10-inch skillet allows the sauce to reduce properly without overcrowding.
  • Adjust Thickness if Needed: If the sauce becomes too thick, stir in a tablespoon of water or broth to loosen it.

Nutrition

Serving: 1serving | Calories: 518kcal | Carbohydrates: 55g | Protein: 24g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 928mg | Potassium: 743mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1376IU | Vitamin C: 41mg | Calcium: 59mg | Iron: 1mg

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