Thursday, May 25, 2017

Shrimp Creole

shrimp creole recipe photo by candy dorsey

Living in the southwest U.S., I'm hard-pressed to find Shrimp Creole in a restaurant. The last time I saw it on a menu I was in Louisiana. The ingredients are readily available where I live, and probably where you live. So here is a simple recipe for Shrimp Creole.


  • 1 green bell pepper, chopped
  • 1/2 cup onion, coarsely chopped
  • 1 stalk celery, thinly sliced
  • 1 clove garlic, minced
  • 6 Tblsp. butter
  • 1 Tblsp. paprika
  • 1 tsp. Italian seasoning
  • dash of Tabasco
  • salt and pepper to taste
  • 1/2 cup fresh parsley
  • 2 to 3 lbs. shrimp, peeled and cooked (reserve the stock)
  • 1 15 oz. can diced tomatoes
  • 1 1/2 Tblsp. cornstarch
Melt butter in a large saucepan over medium heat and saute pepper, onion, celery and garlic until tender. About 5 to 8 minutes. Add paprika, Italian seasoning, Tabasco, salt and pepper. Mix well. Add diced tomatoes, lower heat and simmer 5 minutes.
In a small bowl, blend cornstarch with 4 tablespoons shrimp stock. Gradually add cornstarch mixture to the sauce, stirring constantly until the sauce thickens. Add shrimp and parsley, stir to coat the shrimp.
Serve over boiled white rice or pasta. Serves 6.

Boiled Rice

Note: 1 cup uncooked rice yields 3 cups cooked

In a saucepan mix 2 cups cold water and 1 cup long grain rice
Add 1 tablespoon butter and a dash of salt
Cover with a tight-fitting lid. Bring to a boil then immediately reduce heat and simmer for 15 minutes, do not remove cover.
Remove from heat, let stand covered for 10 minutes. Rice should be fluffy. This will make 6 servings (½ cup each).

For your listening pleasure! And mine!

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