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True Shrimp Creole

 True Shrimp Creole
A true Cajun dish, this recipe is even better if refrigerated overnight to allow all the flavors to blend.
4-6 ServingsPrep: 20 min. Cook: 50 min.


  • 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


  • 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

2 of 2

True Shrimp Creole (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.