Shrimp Creole

January 11, 2009 · 23 comments

in seafood

I try to engage Tom in the menu-making process, but he doesn’t really get into it.  It’s pretty rare he request anything specific, so when he does I try to make it. When I was planning out our next few meals, Tom said he wanted something with shrimp. I said OK, but asked what he wanted that wasn’t pasta (since I try to limit pasta to once per week).  He replied, “shrimp creole.” I thought this was kind of odd.  I’ve never seen Tom eat shrimp creole, or even talk about it before. I wondered if he even knew what it was.  But, I went with it.  Of course a couple days later when I told him I was making creole he asked what that was. Errr.

I love creole, but I’ve never made it before. I went in search of an authentic recipe and came across NOLA Cuisine. The shrimp creole had a lengthy list of ingredients, but they were  all very basic ingredients and I had nearly all of them at home, already. Tomatoes aren’t looking all that great right now for me, so I subbed canned tomatoes for the fresh ones in this recipe and adjusted the method slightly, as well as a few other things based on our tastes and what I had around. This tasted great, and I will definitely make it again!

Shrimp Creole

Adapted from NOLA Cuisine

1 lb. shrimp, peeled and deveined
1/2 Tbsp. butter
1 Tbsp. canola oil
1 small onion, diced
1 celery rib, sliced
1/2 or 1 small green pepper, diced
4 tsp. creole seasoning, divided (I use Tony Chachere’s)
1 Tbsp. tomato paste
1/4 cup dry white wine
1 cup diced tomatoes with their juice
3 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 sprigs thyme
2 tsp. hot sauce
1/2 Tbsp. Worcestershire sauce
cayenne, salt and pepper to taste
1 Tbsp. fresh parsley, chopped
2 green onions (green portion), sliced

Melt the butter along with the canola oil over medium heat. Add the onions, celery, and green pepper and cook a couple minutes until they begin to turn tender. Add 2 tsp. of the creole seasoning and salt. Sweat the vegetables until soft.

Add the garlic and the tomato paste, cooking off the paste until it starts to brown.  Add the wine to deglaze and reduce it down until it’s nearly evaporated. Add the tomatoes, broth, remaining Creole seasoning, bay leaf, thyme, and cayenne, salt and pepper to taste.  Bring to a boil and then reduce to a simmer. Simmer for 30-45 minutes.

Add the hot sauce, Worcestershire and re-season to taste if necessary.

Sprinkle  your shimp with salt, pepper and cayenne to taste.  Add the shrimp to the simmering liquid until just cooked through. Serve over Creole boiled rice and top with parsley and green onions.

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