Creole Shrimp (Camarones Criollos) are cooked in a tangy and slightly spicy tomato, onion, garlic, celery, and bell pepper "sofrito". With just a handful of easy-to-find sautéed veggies, you'll be able to create a mouthwatering and hearty dish in less than 30 minutes. Fresh and simple, Camarones Criollos just hit the spot!
Ingredients for Creole Shrimp:
- Shrimp: peeled and deveined.
- Tomatoes: either Roma tomatoes, grape, or beef tomatoes.
- Onion: use your favorite onion.
- Garlic
- Celery
- Bell Pepper: your favorite colored bell pepper
- Anaheim chili: this is optional, and you can use your favorite mild, medium, or hot chili like jalapeños.
- Olive oil: or your favorite oil
- Cornstarch: or flour to thicken the sauce
- Chicken broth
- Herbs and spices: dried thyme, bay leaf, dried parsley flakes, and paprika.
- Salt and pepper
How to Make Creole Shrimp:
- Heat the oil in a large skillet over medium heat, and sauté the onion, garlic, celery, and bell peppers until soft and fragrant, about 4-5 minutes.
2. Add the tomatoes, Anaheim chili, herbs, spices, salt, and pepper, and cook until the tomatoes are soft, about 5 more minutes.
3. Pour in the chicken broth and cornstarch slurry. Bring to a boil, reduce the heat to medium-low, and simmer for 10-12 minutes to let the flavors develop and the sauce thicken.
4. Mix in the shrimp and cook for 2-3 minutes, just until they change color from grey to pink. Don't overcook them or they will turn out rubbery and tough. Sprinkle chopped parsley on top.
5. Serve over freshly cooked rice and lime wedges on the side.
Tips to Make the Best Creole Shrimp (Camarones Criollos):
- Sauté the veggies until they are soft, so their flavor can fully develop. Don't rush this step.
- If you don't have any spicy chilis, add ¼-1/2 teaspoon cayenne pepper.
- Don't overcook the shrimp. Shrimp cook quickly, so don't leave them unattended.
Creole Shrimp (Camarones Criollos)
Equipment
- knife and cutting board
- 1 large skillet
Ingredients
- 1 lb shrimp peeled and deveined
- ⅓ cup onion chopped
- ⅓ cup celery chopped
- 3 cloves garlic minced
- ½ Bell pepper (red or green) chopped
- ½ Anaheim chili chopped (optional)
- 3 large Roma tomatoes chopped
- ½ teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon dried parsley flakes
- 1 bay leaf
- ½ teaspoon salt or to taste
- freshly cracked bell pepper to taste
- ¾ cup chicken broth
- ½ tablespoon cornstarch mixed with 2 tablespoon water
- fresh parsley chopped, for serving
- lime wedges for serving
Instructions
- Heat the oil in a large skillet over medium heat, and sauté the onion, garlic, celery, and bell peppers until soft and fragrant, about 4-5 minutes.
- Add the tomatoes, Anaheim chili, herbs, spices, salt, and pepper, and cook until the tomatoes are soft, about 5 more minutes.
- Pour in the chicken broth and cornstarch slurry. Bring to a boil, reduce the heat to medium-low, and simmer for 10-12 minutes to let the flavors develop and the sauce thicken.
- Mix in the shrimp and cook for 2-3 minutes, just until they change color from grey to pink. Don't overcook them or they will turn out rubbery and tough. Sprinkle chopped parsley on top.
- Serve over freshly cooked rice and lime wedges on the side.
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