Shrimp Creole

Ingredients

• 1.5 lblarge shrimp, peeled$12.58
• 28 ozcrushed tomatoes$3.91
• 1 eachyellow onion, diced$1.11
• 1 eachgreen bell pepper, diced$1.72
• 2 eachcelery stalks, diced$0.39
• 3 eachgarlic cloves, minced$0.48
• 2 cuplong-grain white rice$1.24
• 1.5 tbspCreole seasoning$0.10
• 2 tbspvegetable oil$0.18
• 1 tspkosher salt$0.02
• 0.25 cupgreen onions, sliced$0.27
• Total for 4 servings$22.00

Most of the cost is large shrimp, peeled ($12.58) and crushed tomatoes ($3.91). With oil, spices and staples already at home, the shop drops to about $20.46. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Pat the shrimp dry with paper towels and set aside. Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear.
2. In a medium saucepan, combine the rice, 3.5 cups of water, and half of the kosher salt over high heat and bring to a boil. Reduce the heat to low, cover tightly with a lid, and simmer for 15 to 18 minutes until the water is completely absorbed and the grains are tender, then remove from the heat and keep covered.
3. Heat the vegetable oil in a large skillet or Dutch oven over medium heat until shimmering. Add the yellow onion, green bell pepper, and celery stalks, and sauté for 6 to 8 minutes, stirring occasionally, until softened and translucent.
4. Stir in the garlic cloves, Creole seasoning, and the remaining half of the kosher salt. Cook over medium heat, stirring constantly, for about 1 minute until fragrant.
5. Pour in the crushed tomatoes and stir well to combine. Bring the sauce to a gentle simmer over medium-low heat and cook uncovered for 12 to 15 minutes, stirring occasionally, until slightly reduced and thickened.
6. Add the shrimp to the simmering sauce and cook over medium-low heat for 3 to 5 minutes, turning occasionally, until the shrimp turn pink, curl into a loose C-shape, and are completely opaque throughout.
7. Remove the skillet from the heat. Uncover the cooked rice and fluff it gently with a fork.
8. Divide the warm rice among shallow bowls, spoon the shrimp and tomato Creole sauce over top, and garnish with the green onions.