Recipe

Shrimp Creole Recipe

Add Step-by-Step Photos	Oldgringo / All my dishes 1 year, 8 months ago A basic dish in the Cajun-Creole cuisine is Shrimp Creole. A lively flavored sauce with pink shrimp, served over rice. Prep:20m Cook:30m Servings:4	Oldgringo
	shrimp creole

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southernmo

linebb956

trigger

jenniferby

cherylannx

donman

silverquee

Ingredients

1 lb shrimp; reserve heads and shells

4 cups water

3 tablespoons olive oil

2/3 cup chopped onion

2/3 cup chopped green bell pepper

1-1/2 cups chopped celery stalks

2 cups peeled, seeded, chopped tomato meats, with juice

1/2 teaspoon sugar*; for fresh tomatoes

1 teaspoon salt

1/2 teaspoon fine ground cayenne pepper

3/4 teaspoon fine ground black pepper

1 teaspoon dried thyme leaves

1 teaspoon dried crushed basil leaves

1 teaspoon bay, dried whole bay leaves

1 cup tomato sauce

1/2 cup finely chopped green onion

1/4 cup finely chopped fresh parsley leaves

Directions

Peel and devein the shrimp.

Place heads, if you have them, and peels in a small saucepan and add the water and a teaspoon of oil. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels, but reserve the shrimp stock.

Place the oil in a large, heavy-bottom pot and place over medium-high heat.

Add the onions, peppers, and celery and slowly sauté, until the vegetables are translucent.

Dip tomatoes in hot water for one minute to peel them. Seed them and chop the meats.

Stir in the tomato meats, sugar*, salt, peppers, herbs and enough shrimp stock to cover.

Bring to a boil and reduce heat to simmer for at least 20 minutes, stirring often to prevent sticking.

Adjust the moisture by adding the tomato sauce. The tomatoes will create a varying amount of liquid, so adjustments of heat and/or liquid are required to prevent the sauce drying out or becoming watery. A good sauce is thick with the onions and peppers being soft but not mushy.

To this Creole sauce add the shrimp and cook until the shrimp turns pink, about 5 minutes. Stir in the green onions and parsley and let cook for 1 minute more.

Serve over rice.

*Note: The sugar is not meant to sweeten the sauce but acts as a flavor enhancer in the fresh tomato portion of the sauce.

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Comments

berry 1 year, 8 months ago said:
Seems delicious!!!!

linebb956 1 year, 8 months ago said:
I think what I was missing was the sugar... I am making this YOUR WAY this weekend... Thanks Richard!

silverqueen 1 year, 8 months ago said:
You got my 5 it sounds really good and spicy love any thing like that.

thanks for the great post.

queen

lunasea 1 year, 8 months ago said:
Great post, Richard - I'm going to try this out. I love the flavors and I've been craving shrimp. Thanks!

luckysgirl 1 year, 8 months ago said:
Cant wait to try this! I love shrimp!

donman 1 year, 8 months ago said:
Great one Gringo :)

jenniferbyrdez 1 year, 8 months ago said:
Perfect. Thank you Richard.

trigger 1 year, 8 months ago said:
This is like a mother sauce for southern cooking

Great post,Bring me the shrimp and okra

Michael

linebb956 1 year, 8 months ago said:
I loved this... did not miss the roux at all.... So fresh... and good... This needs a 10!

oldgringo 1 year, 8 months ago said:
Creole Sauce does not have roux. It is a sauce from the Creole Cuisine. I am not going to get into a shooting match over what is Creole. The word means a mix of cultures from the the Spanish and Portuguese concept of cast systems. There are Creole cultures in several parts of the old and new worlds
The Creole culture developed along with the Cajun culture in Louisiana. For that reason many people are confused about which is which. Cajun culture exists in Louisiana, while the Creole culture exists through the South and Caribbean.
As a way of illustrating the difference between Cajun and Creole cuisine, I am going to post a recipe called Creamed Catfish. This dish was devised as a way of allowing the Creole gourmets a catfish dish of their making on the New Orlean's menus. I was quite surprised when I discovered this recipe because I had never envisioned serving catfish with a cream sauce. It seems I had a lot to learn.
I have posted it for your enjoyment.

sweetwords 1 year, 7 months ago said:
I have a Cajun Shrimp Creole that starts with a roux, so that's the Cajun part of it. Thanks for the explanation above, it's very clear.

cherylannxo 1 year, 2 months ago said:
I like this recipe. My son has a recipe that he makes and this is mild mannered compared to his. When I went to San Diego a couple of weeks ago he made it. The the grandsons ate real slow between gulps of milk. I can say that it had a real good flavor. Thank you for sharing. You have my 5, Richard. Have a wonderful day...Cheryl

artist92543 3 weeks, 4 days ago said:
Beautiful rendition of what shrimp Creole is all about!

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