Shrimp Creole Skillet

Ingredients

• 57 g (1/4 cup)butter
• 30 g (1/4 cup)plain flour
• 1 medium onion (about 150 g; 1 cup), choppedonion
• 1 medium green pepper (about 150 g; 1 cup), coarsely choppedgreen pepper
• 5 ml (1 teaspoon)fresh garlic, finely chopped
• 411 g (14.5 oz)diced tomatoes with basil, garlic and oregano, undrained
• 414 ml (14 oz; 1 3/4 cups)chicken stock
• 2.5 ml (1/2 teaspoon)chilli powder
• 1.25 ml (1/4 teaspoon)salt
• 1.25 ml (1/4 teaspoon)ground cayenne pepper
• 1 1/4 cups (about 225 g)uncooked instant rice
• 340 g (12 oz)frozen, peeled and deveined medium raw prawns, thawed

Instructions

1. 1

   Cook the flour

   Melt the butter in a 30 cm frying pan until sizzling. Add the flour and cook over medium-high heat, stirring constantly, for 2–3 minutes, until the mixture thickens.

2. 2

   Soften the vegetables

   Add the onion, green pepper and garlic. Continue cooking for 3–5 minutes, stirring occasionally, until the vegetables are crisp-tender.

3. 3

   Simmer the base

   Stir in all the remaining ingredients except the rice and prawns, then bring to the boil. Cover, reduce the heat to medium-low and cook for 5 minutes.

4. 4

   Cook rice and prawns

   Uncover and add the rice and prawns. Cover and cook for a further 4–5 minutes, until the prawns are pink. Serve in individual bowls.

What is shrimp Creole?

Creole cooking is associated with Louisiana, where influences from several culinary traditions meet. Shrimp Creole commonly pairs shellfish with a tomato-based, seasoned sauce.

This skillet version folds instant rice into the tomato and stock mixture, making a hearty one-pan meal. A quick butter-and-flour base gives the sauce body, while cayenne brings a gentle heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 16g protein, 45g carbs, 13g fat.

The rice and flour provide most of the carbohydrates, while butter contributes much of the fat. Prawns add protein, with smaller amounts also coming from the other ingredients. For a balanced plate, serve a portion with a generous side of non-starchy vegetables.

Building the base

Butter and flour: Stir them together over medium-high heat until thickened, keeping the mixture moving so it cooks evenly.

Onion and pepper: Add these with the garlic and cook until crisp-tender. They soften further as the rest of the dish simmers, so they need not be fully soft at this stage.

Tomatoes and seasoning

Tomatoes: Use the tin undrained; its juice contributes to the cooking liquid and brings the basil, garlic and oregano seasoning with it.

Chilli and cayenne: The recipe uses both chilli powder and ground cayenne. For a milder bowl, reduce the cayenne to suit your taste.

Getting the rice right

Simmer first: Bring the tomato, stock and seasoning mixture to the boil, then cover and cook it for 5 minutes before adding the rice.

Cover again: The rice cooks in the hot liquid alongside the prawns for 4–5 minutes. Keep the lid on during this stage so the rice can absorb the liquid.

Checking the prawns

Add them thawed: Thaw the frozen prawns before they go into the pan, as directed, so they cook within the short final cooking time.

Look for pink: The recipe's doneness cue is prawns that have turned pink. Avoid extending the cooking time unnecessarily, which can make them firm.

Serving suggestions

Serve the Creole straight from the pan in individual bowls while the rice is hot. Crusty French bread makes a useful accompaniment for any sauce left in the bowl.

Iced tea with crushed mint leaves is suggested alongside. If serving bread, offer it separately so everyone can choose how much to have.

Recipe notes & tips

• Thaw the prawns fully and drain away excess water before cooking.
• Use a 30 cm frying pan so the ingredients fit in a single layer as much as possible.
• Stir the flour into the butter continuously for the full 2–3 minutes.
• Keep the lid on during both covered cooking stages to retain heat and moisture.
• Taste the finished dish before serving and adjust the seasoning only if needed.

Variations

• More heat: Increase the cayenne slightly if you prefer a fierier skillet.
• Milder flavour: Reduce or omit the cayenne for less chilli heat.
• Fresh herbs: Finish with chopped parsley for a fresh garnish.
• Extra vegetables: Serve with cooked greens or another vegetable on the side.
• Stock choice: Use vegetable stock instead of chicken stock for a different flavour.

Common mistakes to avoid

• Leaving the flour unstirred: It can cook unevenly, so stir continuously while it thickens.
• Draining the tomatoes: Keep their liquid in the pan to contribute to the sauce.
• Adding rice too soon: Follow the method and simmer the base for 5 minutes before adding it.
• Lifting the lid repeatedly: Keep the pan covered during the rice and prawn cooking time.
• Overcooking the prawns: Start checking at 4 minutes and stop once they are pink.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until piping hot throughout, adding a small splash of water or stock if the rice has thickened; avoid reheating more than once.

Frequently asked questions