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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

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

  • 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 each: 358 calories, 19g fat (3g saturated fat), 224mg cholesterol, 440mg sodium, 20g carbohydrate (10g sugars, 3g fiber), 27g protein

Reviews for True Shrimp Creole

Sort By :
MY REVIEW
DMiser66
Reviewed Jan. 26, 2014

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

MY REVIEW
lnason
Reviewed Jan. 16, 2013

"I add cayenne pepper for a little kick"

MY REVIEW
4teddy
Reviewed Feb. 8, 2012

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

MY REVIEW
Carol39110
Reviewed Nov. 11, 2011

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

MY REVIEW
beekeeper100
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."

MY REVIEW
lnason
Reviewed Oct. 21, 2010

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

MY REVIEW
naturelovertk
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.