Community Pick
Shrimp Creole
"This is our family favorite recipe that has stood the test of time and many other recipes vying for top spot. It has a wonderful buttery mouth feel, tastes authentically Creole and is so quick and easy to make (if you use the frozen peeled and deveined shrimp that have been thawed out). We often have it during the week after work."
photo by Dr. Jenny
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 1⁄2 cups chopped onions
- 1 cup finely chopped celery
- 2 medium green peppers, finely chopped
- 2 cloves garlic, minced
- 1⁄4 cup butter
- 2 (8 ounce) cans tomato sauce
- 1 cup water
- 2 tablespoons fresh snipped parsley (or 2 tsp dried)
- 1 teaspoon salt
- 1⁄4 teaspoon red cayenne pepper
- 1 teaspoon thyme
- 2 whole bay leaves, crushed in hand to release flavor
- 1 lb shrimp, peeled,deveined and raw
- 3 cups hot cooked long-grain rice
- 1⁄4 cup chopped green onion
- Tabasco sauce
directions
- In a Dutch oven, cook and stir onion, celery, green pepper and garlic in butter until onion is tender.
- Remove from heat; stir in tomato sauce, water and seasonings.
- Simmer uncovered 10 minutes.
- Place shrimp on top of liquid in pot.
- Heat to boiling, cover and cook about 10 minutes until shrimp are opaque and tender.
- Stir all.
- Serve over hot rice, top with green onions and pass the Tobasco!
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Reviews
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Excellent simple recipe that doesn't take constant watching--perfect for middle-of-the-week. We all enjoyed this simple not-too-spicy dish that was also easy to heat up for my family members that were late for dinner. Unfortunately I was out of both garlic and onions when I made this recipe, so I used garlic salt and dried onions instead--so next time when I make this keeper recipe I will make sure that we have real onions and garlic on hand. Thanks PanNan for posting this keeper recipe. -
This was an all-around big hit in my house, and that doesn't happen all that often. We all are big fans of Cajun/Creole cuisine though, so I was pretty certain everyone would enjoy this dish. And enjoy, they did! I made it exactly as the recipe was written without any changes or ingredient adjustments, and I'll stick to that plan the next time I make this dish because it's wonderful as written. The Tabasco gave it a nice kick (I didn't measure, but I added maybe 3/4 tsp or so), and all the ingredients blended well to combine a very tasty and filling dish. Thanks, PanNan. We enjoyed your delicious recipe. Made for Susie's World Tour 2018 (Cajun/Creole) -
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This recipe is delicious! Restaurant quality. Can’t wait to make it again! -
I so wanted this to taste like New Orleans Shrimp Creole. That said, NO NO NO NO NO! I followed the recipe in its entirety. But it lacked oh so many ingredients. So I aded my own kitchen magic after the final results of this recipe. I added another pound of shrimp, another 8oz can of tomato sauce, and a small can of Contadina tomato paste. I also added Andouille sausage and cooked on low-medium heat for 30 minutes more. It was PERFECTLY New Orleans Shrimp Creole with the additions.
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this was my first shrimp creole,it turned out very good,my whole family loved it.The only thing i did different was that i added chopped okra,and instead of 2 cans of sauce i did one can of sauce,and one of tomatoes.
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Tweaks
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Added thyme. Garnish with chives.
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Superb recipe for shrimp creole. Tastes very authentic is not that hard to make. A bit of chopping is required. I substituted one can of stewed tomatoes for one of the cans of tomato sauce. The butter is essential. Thanks for a delicious family meal that reminds me of home. -
I rate this a #5. It was so easy and took little time to prepare. I did substitute crawfish in place of the shrimp. (left over from a boil) It was enjoyed by all. Thanks for sharing your recipe. Marcia
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Definitely a keeper - good and easy too. I substituted olive oil for the butter and added a little bit of creole seasoning. -
Oh my this is good! And it's quite easy, as promised. I don't know if I messed up the "creoleness" of it, but I didn't have enough celery and peppers so I added a bit of shredded carrot to the mix. I also used diced tomatoes with mild chiles instead of tomato sauce. Otherwise I made it as written and enjoyed it very much! Thanks for sharing.
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RECIPE SUBMITTED BY
PanNan
Needville, Texas
