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True Shrimp Creole Recipe

True Shrimp Creole Recipe

A true Cajun dish, this recipe is even better if refrigerated overnight to allow all the flavors to blend.
TOTAL TIME: Prep: 20 min. Cook: 50 min. YIELD:4-6 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for True Shrimp Creole

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Reviewed Jan. 26, 2014

"LOVED it ! I used the little pearl onions and ADDED sugar snap peas! AWSOME !!!!!"

Reviewed Jan. 16, 2013

"I add cayenne pepper for a little kick"

Reviewed Feb. 8, 2012

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

Reviewed Nov. 11, 2011

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

Reviewed Mar. 9, 2011

"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 Oct. 21, 2010

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

Reviewed Jun. 12, 2008

"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!"

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Wine Pairings

Light-Bodied White Wine

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