This Shrimp Creole with Slow-Roasted Tomatoes is a comforting classic made with tender shrimp simmered in a richly seasoned tomato sauce. Slow-roasting plum tomatoes adds deep, concentrated flavor to the dish, while a mix of onion, bell pepper, celery, and Cajun spices brings out the bold, savory character of this beloved Creole staple. Served over hot rice and finished with fresh green onion, it’s a flavorful, satisfying meal any time of year.
Shrimp Creole with Slow-Roasted Tomatoes
Makes 4 to 6 servings
Ingredients
For Shrimp Creole:
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 cup chopped yellow onion
- ½ cup chopped green bell pepper
- ½ cup chopped celery
- 1 clove garlic, finely chopped
- 1 tablespoon Cajun seasoning
- 1 teaspoon chopped fresh thyme leaves
- ¼ teaspoon cayenne pepper
- Slow-Roasted Tomatoes (recipe follows)
- 1 cup vegetable stock
- 1 teaspoon Worcestershire sauce
- 1¼ pounds peeled and deveined large fresh shrimp
- 1 tablespoon fresh lemon juice
- Hot cooked rice, to serve
- Garnish: sliced green onion
For Slow-Roasted Tomatoes:
- 2 pounds plum tomatoes, quartered
- ¼ cup olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon kosher salt
- 4 sprigs fresh thyme
Instructions
For Shrimp Creole with Slow-Roasted Tomatoes:
- In a large skillet, heat butter and oil over medium-high heat. Add yellow onion, bell pepper, and celery. Reduce heat to medium, and cook until vegetables are softened and lightly golden, about 8 minutes. Add garlic, Cajun seasoning, thyme, and cayenne. Cook for 1 minute. Add Slow-Roasted Tomatoes, stock, and Worcestershire, using a wooden spoon to break up tomatoes in skillet. Bring to a boil. Reduce heat to medium-low, and simmer until thickened, 8 to 10 minutes. Stir in shrimp, and cook just until firm, 3 to 4 minutes. Stir in lemon juice. Serve immediately over rice. Garnish with green onion, if desired.
For Slow-Roasted Tomatoes
- Preheat oven to 275°.
- On a large rimmed baking sheet, combine tomatoes, oil, garlic, and salt. Spread in a single layer, and top with thyme.
- Bake until shriveled, about 2 hours. Let cool enough to handle, about 10 minutes. Remove tomato skins.
Notes
Note: Tomato skins easily come off when pinched between two fingers.
