Ellen Brown’s One-skillet Shrimp Creole Recipe

Sam Kaplan

What’s better than cooking an entire healthy meal in one pan? Having to clean just one pan (and maybe a bowl, if you want to get technical about it). Try your hand at meal-in-a-pan cooking with this high-protein, spicy New Orleans specialty from Ellen Brown, author of The New Cast Iron Skillet Cookbook. Don’t let the seeming abundance of ingredients throw you—it’s fast, easy, and delicious. 

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Shrimp Creole Recipe:

Serves: 4–6


1 1/2 lbs extra-jumbo raw shrimp
1 cup seafood stock
2 tbsp olive oil
1 medium onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced 
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped
1 1/2 tsp fresh thyme, chopped
1 tbsp all-purpose flour
1 bay leaf
1/2 cup dry white wine
1 14.5-oz can diced tomatoes in juice
1 8-oz can tomato sauce 
Salt and ground black pepper, to taste
1/2 tsp hot red pepper sauce

Step 1:

Peel and devein shrimp. Combine shells and stock in skillet and bring to a boil over high heat. Reduce heat to medium-high and simmer for 10 minutes, or until reduced by half. Strain stock through a sieve set over a bowl. 

Step 2:

Return skillet to medium-high heat. Add oil. Add onion, celery, garlic, and peppers and cook for 3 minutes. Add parsley, oregano, and thyme and cook for 1 minute. Reduce heat to low, stir in flour, and cook for 1½ minutes.

Step 3:

Add stock, bay leaf, wine, tomatoes, and tomato sauce and bring to a boil over medium-high heat. Reduce heat to low; simmer for 5 minutes. Add shrimp, cover, and cook over medium heat for 2-4 minutes. 

Step 4:

Transfer shrimp to a bowl. Increase heat to medium-high and cook until reduced by a third. Remove bay leaf. Season sauce with salt, pepper, and hot sauce. Reheat shrimp in reduced sauce and serve. 

For more recipes—including kale pizza—go to mensfitness.com/recipes >>>

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