shrimp creole

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Servs: 4

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  • add   <B>For tomato sauce</B>
  • add   3 tablespoons olive oil
  • add   1 teaspoon dried hot red pepper flakes, or to taste
  • add   3 garlic cloves, minced
  • add   3/4 teaspoon dried thyme, crumbled
  • add   1/2 red bell pepper, chopped
  • add   Garnish: 1/4 cup packed fresh parsley leaves, washed well, spun dry, and chopped
  • add   1 teaspoon paprika
  • add   2 1/2 small cans (14 to 16 ounces each) whole tomatoes including juice
  • add   3/4 teaspoon salt
  • add   3 tablespoons olive oil
  • add   1 celery rib, chopped
  • add   1 large onion, chopped
  • add   a 6-ounce can tomato paste
  • add   Accompaniment: cooked rice
  • add   1 tablespoon sugar
  • add   1/2 green bell pepper, chopped
  • add   1 fresh <I>jalape&ntilde;o</I> chili, or to taste, seeded and chopped fine (wear rubber gloves)
  • add   2 teaspoons dried oregano, crumbled
  • add   <B>For Creole seasoning</B>
  • add   2 garlic cloves, minced
  • add   1 cup dry red wine
  • add   1/2 teaspoon freshly ground black pepper
  • add   1/2 teaspoon cayenne
  • add   1/2 teaspoon dried oregano, crumbled
  • add   1 bay leaf
  • add   1 1/2 pounds medium shrimp (about 48), shelled and deveined if desired
  • add   3/4 teaspoon dried basil, crumbled
  • add   two 14- to 16-ounce cans whole tomatoes, drained and chopped coarse
  • add   2 bay leaves
  • add   1/2 teaspoon freshly ground white pepper
  • add   1 onion, chopped


  1. Make tomato sauce:
  2. In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add remaining sauce ingredients and salt and pepper to taste and simmer sauce, stirring occasionally, 45 minutes, or until thickened. Discard bay leaf and in a food processor purée sauce until smooth. Tomato sauce may be prepared up to this point 2 days ahead and chilled, covered.
  3. Make Creole seasoning:
  4. In a small bowl stir together Creole seasoning ingredients.
  5. In a large heavy saucepan cook onion, celery, bell peppers, and jalapeño in oil over moderate heat, stirring frequently, until softened. Add garlic and cook 1 minute. Add Creole seasoning and cook, stirring, 1 minute. Add tomatoes and 2 cups sauce and simmer, stirring occasionally, 30 minutes. Creole sauce may be prepared up to this point 1 day ahead and chilled, covered. Bring Creole sauce to a simmer before proceeding.
  6. Discard bay leaves and add shrimp to Creole sauce. Simmer mixture, stirring occasionally, 3 minutes, or until shrimp are cooked through.
  7. Serve shrimp Creole over rice, garnished with parsley.

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