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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{ 23 comments… read them below or add one }

Erin January 11, 2009 at 5:09 pm

Shrimp Creole is a big tradition in my husband’s family. His grandfather has the family recipe, and we always have it at Christmas and at the family beach reunion in the summer. This recipe is different, but looks great- I love all the spices!

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Lisa@The Cutting Edge of Ordinary January 11, 2009 at 6:08 pm

Elly nice blog you have here! I have been wanting to cook some Greek food. I think I found my inspiration!

I added you to my blog list too!

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Lisa@The Cutting Edge of Ordinary January 11, 2009 at 6:08 pm

Elly nice blog you have here! I have been wanting to cook some Greek food. I think I found my inspiration!

I added you to my blog list too!

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Joelen January 11, 2009 at 6:14 pm

This looks delicious! Is there a Creole cooking vibe going around today? (I’m making gumbo tonight for dinner – lol!)

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Joelen January 11, 2009 at 6:14 pm

This looks delicious! Is there a Creole cooking vibe going around today? (I’m making gumbo tonight for dinner – lol!)

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Mary Ellen January 11, 2009 at 7:12 pm

I don’t eat shrimp but my husband would like this. How do you think it woudl be without the diced tomatoes (he doesn’t like tomatoes…)?

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Mary Ellen January 11, 2009 at 7:12 pm

I don’t eat shrimp but my husband would like this. How do you think it woudl be without the diced tomatoes (he doesn’t like tomatoes…)?

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elly January 11, 2009 at 7:33 pm

Mary Ellen, does he like tomato flavors but not the chunkiness of the tomatoes? If so, I would say you could sub some tomato sauce in place of the diced tomatoes so it’s nice and smooth. I think without any tomato though it wouldn’t be a creole. Maybe if you use the same flavors but then add a little cream at the end and serve it over pasta it might be a nice creole-like shrimp pasta!

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Kate January 12, 2009 at 12:01 am

I love creole and make it all the time! Adding this to the list of things to make.

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bensbaby116 January 12, 2009 at 5:47 am

I bet my husband would love this! Looks great.

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bensbaby116 January 12, 2009 at 5:47 am

I bet my husband would love this! Looks great.

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Bellini Valli January 12, 2009 at 7:01 am

This is a taste of the South in the middle of winter Elly. I can just imagine myself in a siewalk cafe watching the world go by.

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Bellini Valli January 12, 2009 at 7:01 am

This is a taste of the South in the middle of winter Elly. I can just imagine myself in a siewalk cafe watching the world go by.

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katie January 12, 2009 at 7:43 am

YUM! This it totally making my mouth water!

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Sara January 12, 2009 at 9:13 am

This looks great! My husband isn’t really into meal planning either, but if I ask him his opinion, he almost always requests meatloaf!

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Sara January 12, 2009 at 9:13 am

This looks great! My husband isn’t really into meal planning either, but if I ask him his opinion, he almost always requests meatloaf!

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Mary Ellen January 12, 2009 at 10:37 am

He is ok with the flavor. I could probably even used crushed tomatoes in puree.

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Mary Ellen January 12, 2009 at 10:37 am

He is ok with the flavor. I could probably even used crushed tomatoes in puree.

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Kelsey January 12, 2009 at 7:28 pm

This look the perfect meal to keep in mind for when I need to get out of a flavor rut. Thanks, Elly!

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Kevin January 12, 2009 at 8:54 pm

That looks really good. A perfect excuse to enjoy some more shrimp.

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Kevin January 12, 2009 at 8:54 pm

That looks really good. A perfect excuse to enjoy some more shrimp.

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Peter January 12, 2009 at 9:02 pm

I wonder if you listened to Kid Creole & the Coconuts making this?

Lots of ingredients but really not that hard…any leftovers?

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Bunny January 13, 2009 at 8:29 am

OH how I love the way this looks! This will be made for dinner next week, after I go to te store to get the shrimp!

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