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shrimp creole

(2 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Classic Southern dish. I got this from my ex-husband's best friend's mother when we went to visit in the Garden district in New Orleans.

(2 ratings)
yield 8 -10
prep time 35 Min
cook time 1 Hr 45 Min
method Stove Top

Ingredients For shrimp creole

  • 3-4 lb
    unpeeled medium-size fresh shrimp
  • 1/4 c
    vegetable oil
  • 1/4 c
    all-purpose flour
  • 1 1/2 c
    chopped onion
  • 1 c
    chopped celery
  • 3/4 c
    chopped green onions
  • 1 lg
    green bell pepper, chopped
  • 3 clove
    garlic, minced
  • 16 oz
    can italian style tomatoes, undrained and chopped
  • 8 oz
    can tomato sauce
  • 6 oz
    can tomato paste
  • 1 c
    water
  • 1 1/2 tsp
    salt
  • 1 tsp
    freshly ground black pepper
  • 1/2 tsp
    ground red pepper
  • 2
    bay leaves
  • 1 Tbsp
    fresh lemon juice
  • 2 tsp
    worcestershire sauce
  • 2 dash
    hot sauce
  • 1 Tbsp
    chopped fresh parsley
  • hot cooked basmati rice

How To Make shrimp creole

  • 1
    Peel and devein the shrimp; set aside and keep cold.
  • 2
    Combine the oil and flour in a large Dutch oven; cook over medium heat, stirring constantly until the roux is caramel colored (about 15 minutes).
  • 3
    Add the onion, celery, green onions, green pepper, and garlic; cook stirring frequently, for 15 minutes or until tender.
  • 4
    Stir in the tomatoes and the next 10 ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
  • 5
    Add the shrimp and simmer 10 minutes or until the shrimp turns pink. Remove and discard the bay leaves. Stir in parsley, if desired. Serve over the hot basmati rice.
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