True Shrimp Creole Recipe

4 7 6
True Shrimp Creole Recipe
True Shrimp Creole Recipe photo by Taste of Home
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True Shrimp Creole Recipe

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4 7 6
Publisher Photo
A true Cajun dish, this recipe is even better if refrigerated overnight to allow all the flavors to blend.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 cup vegetable 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 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, celery and garlic; cook until vegetables are tender, about 5 minutes. Stir in the tomatoes, tomato paste, bay leaves, Worcestershire sauce, hot pepper sauce, salt and pepper. Cover and simmer for 45-50 minutes.
Add shrimp. Simmer, uncovered, for 5-6 minutes or until shrimp turn pink. Discard bay leaves. Serve over rice. Yield: 4-5 servings.
Originally published as Shrimp Creole in Country August/September 2003, p51

Nutritional Facts

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

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  • 1/4 cup all-purpose flour
  • 1/2 cup vegetable 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 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, celery and garlic; cook until vegetables are tender, about 5 minutes. Stir in the tomatoes, tomato paste, bay leaves, Worcestershire sauce, hot pepper sauce, salt and pepper. Cover and simmer for 45-50 minutes.
  2. Add shrimp. Simmer, uncovered, for 5-6 minutes or until shrimp turn pink. Discard bay leaves. Serve over rice. Yield: 4-5 servings.
Originally published as Shrimp Creole in Country August/September 2003, p51

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Reviews forTrue Shrimp Creole

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DMiser66 User ID: 7634619 89760
Reviewed Jan. 26, 2014

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

MY REVIEW
lnason User ID: 980100 55199
Reviewed Jan. 16, 2013

"I add cayenne pepper for a little kick"

MY REVIEW
4teddy User ID: 3939991 49324
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 User ID: 1932804 47343
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 User ID: 4016407 128505
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 User ID: 980100 71182
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 User ID: 2495248 96484
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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