Cajun Shrimp with Creamy Creole Sauce is an easy to make, one pot recipe to serve for dinner.
This creamy and spicy shrimp recipe packs a punch of flavor and is delicious as part of a Cajun shrimp and grits meal, or serve over crispy polenta or rice.
The Inspiration For This Recipe
My daughter in law is a southern gal, and she and my son have worked in the food service area for years now. They are big foodies and love to eat out. They gave me some recipe ideas they thought would be great to make for the website and this was one of them!
This is a dish my son loved to get at one of their favorite places to eat. The cajun shrimp is swimming in a creamy creole sauce and is served over crispy polenta triangles and sprinkled with a crispy ham (I used prosciutto), green onions, and parsley. I hope you enjoy my version I created for him!
What You Need To Make Cajun Shrimp
*See the recipe card at the bottom of this post for a complete ingredient list with instructions*
Peeled and deveined raw shrimp
Diced tomatoes
Bell Peppers
Scallions
Heavy Cream
Large skillet - this is my favorite one!
What Is Creole Sauce
Creole sauce is made with tomatoes, peppers, onions, celery (also known as the Cajun Holy Trinity), garlic and stock. It can also be seasoned with a hot sauce, pepper, thyme, and parsley.
While I did not make my sauce exactly the way you would a Creole sauce, I gave it my own twist of flavors by using white wine and added heavy cream to make the sauce creamy. Something that the Cajun Shrimp would love to take a bath in!
Tips and Substitutions
- Thaw the shrimp quickly by running under cold water
- Buy shrimp that is already peeled and deveined for faster prep time
- Use any color bell pepper you like
- Substitute olive oil in place of the butter
- Substitute chicken or sausage for the shrimp, or, use half shrimp and half another favorite protein
- Serve over pasta, rice, grits, or polenta
More Shrimp Recipes To Try
Boiled Shrimp with Old Bay Seasoning
Champagne Marinated Shrimp and Fruit Salad
Shrimp Cakes with Chipotle Spice
📖 Recipe
Cajun Shrimp with Tomato Cream Sauce
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Ingredients
- 2 tablespoons unsalted butter divided
- 4 ounces prosciutto chopped
- ½ cup yellow onion finely chopped
- ½ cup red bell peppers diced small
- ½ cup yellow bell peppers diced small
- ¼ cup green onions sliced, white and green parts separated
- 2 cloves garlic minced
- ⅓ cup dry white wine
- 1 14.5-ounce can petite diced tomatoes
- 1 cup heavy cream
- 2½ pounds large shrimp peeled and deveined
- 2 teaspoons cajun seasoning
- ¼ cup chopped fresh parsley
Instructions
- In a large skillet over medium-high heat, cook the prosciutto for 5 minutes, or until crispy. Remove the prosciutto from the skillet and set aside.
- Add the butter to the skillet and melt until bubbly. Add the garlic and onion and cook for 2 minutes, or until the onion has begun to soften.
- Stir in the red and yellow bell pepper. Cook for 4 minutes, or until peppers are tender. Remove from the skillet and set aside.
- Add the remaining butter to the skillet and heat until bubbly. Add the shrimp to the skillet and sprinkle with the Cajun seasoning. Cook and stir for 5 minutes or until the shrimp are no longer opaque.
- Remove the shrimp from the skillet and set aside. Add the white wine and the diced tomatoes to the hot skillet and stir to deglaze the plan, scraping up any cooked on bits.
- Return the pepper mixture to the skillet and stir to combine with the tomato mixture. Bring to a boil and simmer for 5 minutes.
- Stir in the heavy cream and bring back to a boil. Reduce the heat to medium low and simmer for 7 minutes, until the sauce has reduced and thickened.
- Return the shrimp to the skillet and stir to combine. Sprinkle with the prosciutto, the green parts of the scallion, and parsley.
Video
Notes
Tips and Substitutions
- Thaw the shrimp quickly by running under cold water
- Buy shrimp that is already peeled and deveined for faster prep time
- Use any color bell pepper you like
- Substitute olive oil in place of the butter
- Substitute chicken or sausage for the shrimp, or, use half shrimp and half another favorite protein
- Serve over pasta, rice, grits, or polenta
Donna Brody says
I made this for New Year's Eve! I use to make a dish that was similar but it was from a seasoning packet. I used the Peppridge farms pastry cups as the serving vessel for individual servings. It was a beautiful presentations and the flavors are amazing. This will be my new fancy meal favorite.