Shrimp Creole
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8 servings (1 cup each)
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Calories
200 kcal
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Course
Main Course
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Cuisine
Creole
Shrimp Creole
Description
In this Shrimp Creole recipe, butter is melted and mixed with flour to create a blonde roux, which is cooked until lightly colored to add a subtle nutty base and thickening power to the sauce. Chopped onions, green bell peppers, celery, and garlic are sautéed until lightly browned, enhancing their sweetness and texture.
Diced tomatoes with juice, homemade or store-bought shrimp stock, bay leaves, salt, and cayenne pepper are added to build a flavorful sauce that simmers uncovered for 30 minutes. The shrimp are then cooked in the sauce until just pink and tender, preserving their juicy texture. Fresh parsley adds a final touch of color and mild herbaceousness.
This dish is served over hot rice, making a hearty meal with contrasting textures between the firm shrimp, tender vegetables, and thick sauce. Variations include substituting chicken or adding okra for extra thickness. The recipe advises using raw shrimp for best texture and recommends reheating the sauce before adding shrimp if prepared ahead.
Leftovers can be refrigerated up to four days, making it convenient for multiple servings.
Ingredients
- 1/4 cup butter (1/2 stick)
- 2 tablespoons all-purpose flour
- 1 large onion chopped (1 1/2 cups)
- 1 large green bell pepper chopped (3/4 cup)
- 2 celery chopped (3/4 cup, ribs
- 3 cloves garlic minced
- 15 ounces diced tomatoes undrained
- 1 cup shrimp stock or chicken broth (see note 1)
- 2 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper or to taste (see note 2)
- 2 pounds Shrimp peeled and deveined (see note 3, large raw
- 2 teaspoons parsley minced, fresh
- rice hot, for serving, cooked
Instructions
- In a large heavy pot over medium heat, melt butter until foaming. Whisk in flour and cook until blonde in color, about 5 to 6 minutes.
- Add onions, bell peppers, celery, and garlic and cook until lightly browned, about 5 to 6 minutes.
- Stir in tomatoes with their juice, shrimp stock, bay leaves, salt, and cayenne pepper. Bring to boil, reduce heat, and simmer uncovered for 30 minutes.
- Add shrimp and cook until they turn pink, about 3 to 4 minutes. Remove bay leaves, garnish with parsley, and serve over rice.
Notes
- Use shrimp shells to make homemade shrimp stock or substitute with seafood or chicken broth.
- Adjust cayenne pepper to control spiciness; omit for mild heat or add more for spice.
- Raw shrimp provide the best texture; avoid pre-cooked shrimp to prevent rubbery results.
- Thaw frozen shrimp overnight in the refrigerator or under cold running water before cooking.
- This recipe yields 8 servings and pairs well with hot cooked rice or crusty bread.
- Store leftovers in the refrigerator for up to 4 days.
- You can prepare the sauce up to 3 days in advance and add the shrimp before serving for best freshness.
- Chicken or a mix of chicken and shrimp can be used as alternatives to shrimp.
- Adding frozen chopped okra to the sauce can help thicken it naturally.
- Serve with hot sauce or crushed red chili flakes for extra heat if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 200kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 286mg | 95% |
| Sodium | 1351mg | 56% |
| Potassium | 311mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 28mg | 31% |
| Calcium | 205mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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