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True Shrimp Creole Recipe

True Shrimp Creole Recipe photo by Taste of Home

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A true Cajun dish, this recipe is even better if refrigerated overnight to allow all the flavors to blend.

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True Shrimp Creole Recipe

Prep: 20 min. Cook: 50 min.

Yield: 4-6 Servings

20 50 70

Ingredients

1/4 cup all-purpose flour
1/2 cup canola oil
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
4 bay leaves
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
Salt and pepper to taste
2 pounds fresh or frozen uncooked medium shrimp, peeled and deveined
Hot cooked rice

Directions

In a large heavy skillet, combine the flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add the onion, green pepper and celery; cook for 5-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, bay leaves, Worcestershire sauce, hot pepper sauce, salt and pepper. Cover and simmer for 45-50 minutes or until heated through.
Add shrimp. Simmer, uncovered, for 5-6 minutes or until shrimp turn pink. Discard bay leaves. Serve with rice. Yield: 4-5 servings.

Nutritional Facts 1 serving (1 each) equals 358 calories, 19 g fat (3 g saturated fat), 224 mg cholesterol, 440 mg sodium, 20 g carbohydrate, 3 g fiber, 27 g protein.

Originally published as Shrimp Creole in Country August/September 2003, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for True Shrimp Creole

True Shrimp Creole

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(1-6) of 6 reviews

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Reviewed on Jan. 16, 2013 by lnason

I add cayenne pepper for a little kick

Reviewed on Feb. 08, 2012 by 4teddy

Heat for 45-50 minutes or until heated through? It would be "heated through" in 3 minutes. Poor directions!

Reviewed on Nov. 11, 2011 by Carol39110

This was much better than we expected. I do have a difficult time finding these large shells. WalMart carries them.

Reviewed on Mar. 09, 2011 by beekeeper100

I made this on Monday for Mardi Gras yesterday. This recipe is really really good. I did have to add some broth during cooking because it was drying out too much even on low heat. Since my hot sauce is rather wimpy I also added a scant 1/2 tsp. of cayenne. This will be the shrimp creole recipe I use from now on. Thanks for sharing it.

Reviewed on Oct. 21, 2010 by lnason

This is definitely a winner! I added cayenne pepper for more of a kick. I like it spicy.

Reviewed on Jun. 12, 2008 by naturelovertk

I took the liberty of adding polish sausage to the mixture and serving it on a bed of wild rice. (A true Polish Minnesotan!). I thought the meal was delicious! Thanks for sharing!