Shrimp Creole Recipes

Shrimp creole is most likely New Orleans' most famous dish of creole origin. This page contains shrimp creole recipes.

Solutions: Shrimp Creole Recipes

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Shrimp Creole

One of the very few dishes I've never even tried tasting before is Shrimp Creole. Well, a neighbor of mine brought some over yesterday afternoon. I liked it so much that I asked for his recipe and am sharing it here with you. Serve over your favorite rice.

Ingredients:

2 1/2 Tbsp. vegetable oil
3/4 cup white onions, diced
1/3 cup green bell pepper, diced
1/3 cup celery, diced
1/2 tsp. minced garlic
1 1/3 cups canned diced tomatoes
1 lb. medium cooked shrimp, thawed if frozen
1/3 cup water
1 bay leaf
1 tsp. paprika
1/8 tsp. cayenne pepper
1 tsp. salt
1 1/2 Tbsp. cornstarch mixed with 3 Tbsp. water
Rice

Directions:

Heat the oil in a large pot on medium high; add onions, bell pepper, celery, and garlic and sauté until the vegetables are soft and translucent, about five minutes.

Stir in the tomatoes, water, bay leaf, paprika, cayenne pepper and salt, bring to a boil; reduce heat to low and simmer, stirring occasionally for 30 minutes.

Stir in the shrimp and continue to simmer, covered, until shrimp is heated through, about 3 to 4 minutes.

Bring to boil, stir in cornstarch and water mixture and cook 2 to 3 minutes, stirring constantly. Remove from heat, discard bay leaf and serve over rice.

By Deeli from Richland, WA

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Shrimp Creole

Ingredients:

Amount Desired of:

okra
onions
celery
clove of garlic
rice
1 can stewed tomatoes
canned shrimp

Directions:

Place these in skillet with small amount of grease. Cook until okra is brown; sprinkle flour over mixture to help brown and thicken. Add 1 can stewed tomatoes and water to desired consistency. Cook 2 hours; add salt and pepper to taste and canned shrimp. If raw shrimp is used, it may be added to okra at beginning. Add Worcestershire sauce to taste. Serve over white cooked rice.

By Robin from Washington, IA

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Houston Shrimp Creole

Ingredients

2 medium onions, chopped
1 green pepper, chopped
1/2 cup chopped celery
4 Tbsp. bacon drippings
3 Tbsp. tomato paste
4 cup canned tomatoes
3 Tbsp. Worcestershire sauce
1 small bay leaf, crumbled
1 Tbsp. minced celery leaves
2 Tbsp. minced fresh parsley
1/2 tsp. Tabasco sauce
4 cups medium shrimp, cooked, shelled
salt to taste

Directions

Saute' first 3 ingredients in bacon drippings until onions are golden. Add tomato paste, tomatoes, seasonings and herbs. Simmer for about 40 minutes until thickened. Add shrimp and salt. Simmer for 15 minutes. Serve with cooked rice.

By Robin from Washington, IA

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Shrimp Creole

Ingredients

1/2 cup chopped celery
1/2 cup chopped onion
1 clove minced garlic (or more)
3 Tbsp. Shortening
1 (16 0z.) can tomatoes
1 (8 oz.) can tomato sauce
1 1/2 tsp. salt
1 tsp. sugar
1 Tbsp. Worcestershire
1/2 to 1 tsp. chili powder
dash of bottled Tabasco sauce
2 tsp. cornstarch
12 oz. frozen shrimp, thawed
1/2 cup chopped green pepper

Directions

Cook onion, celery, garlic in oil until tender. Add tomatoes, tomato sauce, salt, sugar, Worcestershire, chili powder and Tabasco. Simmer uncovered 45 minutes. Mix cornstarch with 1 Tbsp. Water, stir into sauce. Cook and stir until thick. Add shrimp and green pepper. Cover and simmer 5 minutes. Serve over rice.

By Trudy from Springfield, IL

Shrimp Creole

Ingredients

1/2 cup chopped pepper
1/2 cup chopped onion
1 celery rib, chopped
1 garlic clove, minced
2 tsp. canola oil
1 cup clam juice or chicken broth
1/4 cup tomato paste
2 tbsp. minced fresh parsley
1/2 tsp. seafood seasoning
1/2 tsp. dried thyme
1/4 tsp. pepper
1/8 to 1/4 tsp. cayenne pepper
1/2 lb. uncooked medium shrimp ( I use cooked shrimp)

Hot cooked rice

Directions

In a large skillet, saute the green pepper, onion, celery and garlic in oil until tender. In a small bowl, combine the clam juice or broth, and tomato paste; add to the pan along with parsley and seasonings. Bring to a boil. Reduce heat, stir in shrimp. Simmer uncovered, for 15 - 20 minutes, or until slightly thickened. Reduce simmering time if using cooked shrimp if desired. Serve over rice.

Source: A friend, Francoise

By Raymonde from North Bay, Ontario

Shrimp Creole

Ingredients

1 1/2 cups chopped onion
1 cup finely chopped celery
2 medium green peppers, finely chopped
1/4 cup butter
2 cloves garlic, minced
1 can tomato sauce
1 cup water
2 tsp. parsley
1 tsp. salt
1/8 tsp. cayenne red pepper
2 crushed bay leaves
16 oz. fresh or frozen cleaned raw shrimp
3 cups hot cooked rice

Ingredients

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. Add water if needed. Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10-20 minutes or until shrimp are pink and tender. Serve over rice. Serves 6,

By Robin from Washington, IA