Shrimp Creole Food

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Shrimp Creole image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
2 cups seafood stock or shrimp stock
1 (28-ounce) can whole tomatoes, in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
2 pounds large shrimp (about 32), shelled and deveined
4 tablespoons green onions, sliced for garnish


  • Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.


Creole Shrimp image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 26

1 tablespoon olive oil
1 tablespoon whole butter
1 small diced onion
1 red bell pepper cored and diced
1 green bell pepper, cored and diced
3 cloves minced garlic
2 tablespoons flour
2 tablespoons tomato paste
2 (28-ounce) cans whole tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
Hot pepper sauce and Worcestershire sauce, to taste
1 tablespoon sugar (to take the acidity off the tomatoes)
Salt, to taste
2 pounds medium shrimp, peeled and deveined
1 tablespoon butter
Splash white wine
Chopped scallions
Pinch chopped parsley
Pinch cayenne
Pinch paprika
Sliced scallions and lemon wedges, for garnish


  • Get the pan hot over a medium high flame, saute all ingredients, except flour, tomato paste and tomatoes, in the olive oil and butter until they begin to wilt. Add flour and tomato paste. Season with oregano, thyme, parsley. cayenne pepper, white pepper and black pepper.
  • Saute all that until it begins to brown. After 5 minutes when it's quite brown, add the tomatoes. Stir in hot pepper sauce and Worcestershire, to taste. Add sugar and salt. Reduce heat and let the sauce simmer for 1 1/2 to 2 hours.
  • Shrimp: In a pan over medium heat, saute shrimp in 1 tablespoon of whole butter. While the shrimp is cooking, splash it with white wine. Then add to taste, some chopped scallions, a pinch of parsley and a bit of cayenne pepper and paprika.
  • After the shrimp is almost ready, add it to the sauce for 3 to 4 minutes. so the Creole flavor cooks into the shrimp. Prepare the serving plates with cooked rice. Ladle the shrimp and Creole sauce into the rice beds, making sure there is lots of sauce. (Creole dishes feature "Lots of Gravy"). Garnish with sliced scallions (the green parts) for color and lemon wedges.


Shrimp Creole image

This recipe is all about New Orleans. Perfect for Mardi Gras or anytime. Great with lots of Tabasco. Delicious!

Provided by PalatablePastime

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

2 lbs shrimp, peeled and deveined
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
3 garlic cloves, minced
1/4 cup vegetable oil
1 (6 ounce) can tomato paste
1 1/2 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 bay leaves
1 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons flour
steamed rice


  • In a large skillet, cook onions, bell pepper, celery, and garlic in the oil, until vegetables are tender, 5-6 minutes.
  • Stir in the tomato paste and cook for a minute, then add 1 cup of the chicken broth and mix well.
  • Then add the diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt, stirring to mix.
  • Bring mixture to a boil, then reduce heat, and simmer, stirring occasionally, for about 20 minutes.
  • Mix the remaining chicken broth with the flour until it is smooth.
  • Whisk it into the sauce and stir constantly for 5 minutes.
  • Add the shrimp and cook just till shrimp turn pink and curl.
  • Remove bay leaves before serving.
  • Serve with steamed rice and Tabasco sauce, if desired.

Nutrition Facts : Calories 335.9, Fat 11.6, SaturatedFat 1.8, Cholesterol 294.5, Sodium 1322.3, Carbohydrate 22.7, Fiber 4.4, Sugar 11.2, Protein 36.3


Shrimp Creole image

This is our family favorite recipe that has stood the test of time and many other recipes vying for top spot. It has a wonderful buttery mouth feel, tastes authentically Creole and is so quick and easy to make (if you use the frozen peeled and deveined shrimp that have been thawed out). We often have it during the week after work.

Provided by PanNan

Categories     Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups chopped onions
1 cup finely chopped celery
2 medium green peppers, finely chopped
2 cloves garlic, minced
1/4 cup butter
2 (8 ounce) cans tomato sauce
1 cup water
2 tablespoons fresh snipped parsley (or 2 tsp dried)
1 teaspoon salt
1/4 teaspoon red cayenne pepper
1 teaspoon thyme
2 whole bay leaves, crushed in hand to release flavor
1 lb shrimp, peeled,deveined and raw
3 cups hot cooked long-grain rice
1/4 cup chopped green onion
Tabasco sauce


  • In a Dutch oven, 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.
  • Place shrimp on top of liquid in pot.
  • Heat to boiling, cover and cook about 10 minutes until shrimp are opaque and tender.
  • Stir all.
  • Serve over hot rice, top with green onions and pass the Tobasco!

Nutrition Facts : Calories 272.8, Fat 9, SaturatedFat 5.1, Cholesterol 115.6, Sodium 1302, Carbohydrate 33.9, Fiber 3.3, Sugar 6.4, Protein 14.6


Easy Shrimp Creole image

Fresh shrimp cooked with tomatoes, green peppers, onion, and garlic - Easy Shrimp Creole can be whipped up in no time for a weeknight meal that gives you the taste of the bayou.

Provided by Christin Mahrlig

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 18

2 slices bacon, (diced)
1 tablespoon vegetable oil
1 green bell pepper, (diced)
1 medium yellow onion, (diced)
1 celery stalk, (diced)
4 cloves garlic, (minced)
2 (14.5-ounce) cans stewed tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Tony Chacheres or other Cajun seasoning
1 teaspoon tabasco sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried thyme
1 bay leaf
1 1/2 pounds peeled medium shrimp
rice for serving
green onions and chopped parsley for serving


  • In a large pan coated with a little oil, cook bacon until brown and crispy. Remove bacon to a paper-towel lined plate.
  • Add 1 tablespoon Vegetable oil to bacon drippings. Heat over medium heat and add green pepper, onion, and celery.
  • Cook veggies, stirring occasionally, for 8 to 10 minutes.
  • Add garlic and cook 1 more minute.
  • Add all remaining ingredients EXCEPT shrimp, rice, green onions, and parsley. Simmer until slightly thickened, about 20 minutes.
  • Add shrimp and cook until shrimp is cooked, about 2 minutes. Stir in cooked bacon.
  • Remove bay leaf and serve over rice. Top with green onion and parsley.

Nutrition Facts : Calories 260 kcal, ServingSize 1 serving


Authentic Shrimp Creole image

Make and share this Authentic Shrimp Creole recipe from

Provided by Elizabeth Fullerton

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup onion, chopped
1/2 cup celery, chopped
1 clove garlic, minced
3 tablespoons olive oil
1 (1 lb) can tomatoes
1 (8 ounce) can tomato sauce
1 1/2 teaspoons salt
1 teaspoon sugar
1/2-1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon cornstarch
12 ounces shrimp, peeled
1 dash Tabasco sauce


  • Cook onion, celery and garlic in hot oil until tender but not brown.
  • Add tomatoes, tomato sauce and seasonings.
  • Simmer uncovered about 45 minutes.
  • Mix cornstarch and 2 teaspoon water, stir into sauce.
  • Add shrimp, simmer until done (about 5 minutes).
  • Serve with yellow rice.


Louisiana Shrimp Creole II image

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

Provided by Katrina Berry

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 5

Number Of Ingredients 12

½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined


  • In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
  • Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g


Classic Shrimp Creole image

Enjoy this classic shrimp Creole recipe with shrimp, tomatoes, garlic, onion, celery, and other seasonings. Serve it over rice for a hearty meal.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 1h55m

Yield 8

Number Of Ingredients 21

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups onion (chopped)
1 cup celery (chopped)
3/4 cup green onions (chopped)
1 large green bell pepper (chopped)
2 cloves garlic (minced)
1 (14 1/2-ounce) can diced tomatoes (undrained)
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 cup water (or shrimp stock)
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper (ground)
2 bay leaves
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
Dash hot pepper sauce
3 to 4 pounds medium-size fresh shrimp (peeled, deveined)
1 tablespoon fresh parsley (chopped)
4 to 6 cups cooked rice (or the amount desired for serving)


  • Gather the ingredients.
  • Combine the oil and flour in a Dutch oven . Cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes.
  • Add the onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until the vegetables are tender.
  • Stir in the diced tomatoes, tomato sauce, tomato paste, water, salt, black pepper, cayenne pepper, bay leaves, lemon juice, Worcestershire sauce , and hot sauce, and bring to a boil.
  • Cover and reduce the heat. Simmer for 1 hour, stirring occasionally.
  • Add shrimp and simmer for about 10 minutes more, or until the shrimp are cooked through and turn pink. Do not overcook the shrimp or they will get tough and rubbery.
  • Remove the bay leaves.
  • Stir in the chopped fresh parsley.
  • Serve over hot cooked rice and enjoy.

Nutrition Facts : Calories 564 kcal, Carbohydrate 55 g, Cholesterol 479 mg, Fiber 4 g, Protein 58 g, SaturatedFat 2 g, Sodium 2798 mg, Sugar 8 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g


Shrimp Creole image

If you've ever made a trip to Louisiana, you'll be familiar with this shrimp dish. In a state where the shrimp is plentiful and the spices are too, locals have to dream up recipes that will do justice to the ingredients used in them.This shrimp creole does just that. It's a memorable dish that truly packs a punch. It comes together in under an hour-45 minutes to be exact-and it uses ingredients you already have in your pantry. Rice and diced tomatoes make up the base of the dish, while the additions of bell peppers, onion, celery, bay leaf, parsley, and red pepper add flavor and spice. Our Test Kitchen recommends that if you want to go even spicier, you can tap some hot sauce into the mix or throw in as much crushed red pepper as it takes to make you feel the heat. It truly couldn't be easier to cook up this dish tonight. It's one of those recipes that will make you wonder why you didn't try it before, and it will quickly become a go-to in your recipe box. Don't you want to try this Louisiana classic? Round up a catch of shrimp and put our favorite shrimp creole recipe on the table tonight.

Provided by Southern Living Editors

Categories     Shrimp

Time 45m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons butter
2 medium-size green bell peppers, finely chopped
1 medium onion, minced (1 1/2 cups)
1/4 cup chopped celery
1 bay leaf
1 teaspoon chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried crushed red pepper
2 (14.5-oz.) cans diced tomatoes
1 pound peeled and deveined medium-size raw shrimp (26/30 count)
Hot cooked rice


  • Melt butter in a small Dutch oven over medium heat; add bell pepper and next 7 ingredients, and sauté 7 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove and discard bay leaf. Serve immediately over rice in shallow bowls.


Shrimp Creole image

Categories     Garlic     Herb     Tomato     Mardi Gras     Shrimp     Spice     Bell Pepper     Winter     Jalapeño     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 32

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


  • Make tomato sauce:
  • 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.
  • Make Creole seasoning:
  • In a small bowl stir together Creole seasoning ingredients.
  • 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.
  • Discard bay leaves and add shrimp to Creole sauce. Simmer mixture, stirring occasionally, 3 minutes, or until shrimp are cooked through.
  • Serve shrimp Creole over rice, garnished with parsley.


Shrimp Creole image

From River Road Community Cookbook - 1980 "Shrimp Creole is probably one of the most widespread of the old Creole classics, and rightfully so because it's certainly one of the best. This spicy version gains extra richness from the addition of Burgundy Wine."

Provided by tsnam213

Categories     Creole

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 20

1/3 cup vegetable oil
6 green onions, chopped
1 large onion, chopped
2 medium green bell peppers, chopped
4 garlic cloves, minced
3 celery ribs, chopped
6 large tomatoes, peeled, chopped
1 1/2 cups Burgundy wine
1 cup seafood stock or 1 (8 ounce) bottle clam juice
1 large bay leaf, minced
1 tablespoon minced fresh thyme or 3/4 teaspoon dried leaf thyme
1 tablespoon minced parsley, preferable flat-leaf
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red pepper (cayenne)
1 lemon, juice of
3 lbs uncooked medium shrimp, peeled and deveined
hot cooked rice
chopped green onion
minced parsley


  • In heavy 12-inch skillet, heat oil over medium heat. Add 6 green onions, onion, bell peppers, garlic and celery: saute until vegetables are thoroughly wilted, about 10 minutes. Stir in tomatoes and wine. Cook, stirring often until liquid is reduced by 1/2. Stir in stock or clam juice, seasonings and lemon juice. Cover, cook over medium-low heat 30 minutes, stirring occasionally. Stir in shrimp. Cook just until shrimp are coral pink, 7 to 8 minutes. Taste for seasoning, adjust if necessary. To serve, spoon rice onto each plate, top with sauce and shrimp. Sprinkle green onion and parsley over top, serve hot. Makes 4 to 6 servings.

Nutrition Facts : Calories 696.3, Fat 24.9, SaturatedFat 3.7, Cholesterol 518.4, Sodium 550.3, Carbohydrate 28.6, Fiber 6.2, Sugar 11.6, Protein 73.5


Shrimp Creole image

This quick meal of shrimp stewed in canned tomatoes and bell pepper, served over rice, makes an excellent and easy dinner.

Categories     Dinner     Seafood     Shellfish     Shrimp     Herb     Pepper     Tomato     Gourmet

Number Of Ingredients 14

3 garlic cloves, minced
2 large onions, chopped fine
1 cup finely chopped celery (about 2 stalks)
1 red bell pepper, cut into ½-inch dice
½ green bell pepper, cut into ½-inch dice
2 tablespoons olive oil
2 cups chicken broth
1 (28-ounce) can whole tomatoes, drained and chopped
1 bay leaf
1 teaspoon ground cumin
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1½ pounds large shrimp (about 32), shelled and deveined
Accompaniment: 1 cup uncooked rice, prepared according to package instructions but without butter or margarine


  • In a large heavy kettle cook garlic, onions, celery, and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except shrimp and simmer, uncovered, 30 minutes, or until thickened. Stir in shrimp and cook, covered, over moderately high heat, stirring occasionally, until shrimp are cooked through, about 5 minutes.
  • Serve shrimp and sauce over coked rice.


Shrimp Creole image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 14

4 tablespoons vegetable oil
2 tablespoons flour
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
3 cups tomato concasse, juice reserved
2 cups shrimp stock or water
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 pounds medium shrimp, peeled and deveined
Steamed rice for garnish
Chopped parsley for garnish


  • Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.


Cajun Shrimp in Foil image

Cajun Shrimp foil packets are so easy to make, anyone can do it! Spicy shrimp seasoned with Cajun spices, Andouille sausage, and rainbow colored vegetables are baked together in foil pouches. They are fast and easy to make, and can be made ahead and kept in your freezer. When you're ready to cook them, just pop them in the oven - perfect for busy weeknights!

Provided by Gina

Categories     Dinner

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon Cajun or Creole seasoning
24 1 pound cleaned large shrimp
3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate, very thinly sliced)
1 medium zucchini (8 ounces each, sliced into 1/4-inch thick rounds)
1 large red bell pepper (seeded and cut into thin strips)
1 1/2 cups corn kernels
1/4 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup dry white wine (such as Pinot Grigio)
2 tbsp olive oil


  • In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
  • Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
  • Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.
  • Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage.
  • To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.
  • To freeze and heat:

Nutrition Facts : Calories 310 kcal, Carbohydrate 21 g, Cholesterol 188.5 mg, Fat 12 g, Fiber 3.5 g, Protein 29 g, Sodium 1318 mg, Sugar 3 g

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5/5 (79)
Uploaded 2020-07-10
Category Main Course
Published 2020-02-20
  • Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.
  • In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.
  • Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.


Category Shrimp
Published 2022-02-23
Total Time 45 mins
  • In a large saucepan, melt the butter. Add the onion and garlic to the saucepan and season with salt and pepper. Cook, stirring occasionally, over moderate heat until softened, about 5 minutes. Add the celery and peppers and cook until softened, 7 minutes. Pour the chicken broth and tomatoes into the saucepan, then add the Worcestershire sauce, hot sauce and Aleppo pepper. Bring the to a boil, then reduce the heat to moderately low and simmer until the sauce has thickened and the peppers are very soft, 15 minutes longer.
  • Stir in the shrimp and cook until just pink throughout, 2 to 3 minutes. Season with salt and pepper.
  • Garnish the shrimp creole with thinly sliced scallions and serve warm with steamed rice. Pass lemon wedges and additional hot sauce at the table.


5/5 (20)
Total Time 50 mins
  • Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more.


4.7/5 (9)
Total Time 30 mins
Category Main Dish
Published 2019-02-12
  • Finely chop the onion, pepper, and celery into roughly even sized pieces. Finely chop or crush the garlic.
  • Melt the butter in a medium skillet and saute the onion, celery and pepper until soft, around 5 minutes.


Ratings 12
Calories 316 per serving
Category Brunch, Dinner, Main Course
  • Heat the oil in a large saucepan on medium heat. Add the onion, celery and peppers, and soften with a small pinch of salt, stirring often, for about 5 minutes.
  • Add the garlic, red peppers, creole seasoning, and cayenne pepper and cook for about 30 seconds, stirring regularly, until the aroma is released.


Servings 1
Total Time 20 mins
Category Side Dishes
Published 2021-11-16
  • Steamed Green Beans. Green beans are an excellent side dish to serve with Shrimp Creole since most of the flavors used in the Shrimp Creole recipe are known for their sweet taste; green beans are a good counterbalance because they’re tangy.
  • Roasted Baby Carrots. This is a great side dish that you can serve with Shrimp Creole because it will add an extra dimension of flavor to the meal. Roasting carrots is very easy and doesn’t take much time (compared to steaming).
  • Green Salad. A green salad is always a good choice. Depending on how you’ve cooked this main dish, you can serve it on the side or on top of your Shrimp Creole.


4.5/5 (6)
Category Main-Dish
Cuisine American
Total Time 45 mins
  • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and garlic and sweat until tender and very aromatic, about 5 minutes. Add to the pot the red pepper, celery, and jalapeño and continue to cook until tender. As soon as you notice the vegetables starting to caramelize, add white wine to deglaze. Lightly season with salt and white pepper. Reduce the white wine until it has almost completely evaporated; then add the tomato purée and stir to combine.
  • Lower the temperature as much as you can, and add the shrimp. Keeping the heat on low, continue gently stirring to poach the shrimp in the sauce, scraping the sides of the pot to keep them clean. (The low-and-slow cooking will keep them tender.) Once the shrimp are cooked through and opaque, add the juice of one lemon, chives, and parsley; stir to combine. Season to taste with more salt and white pepper and serve over hot rice.


  • Heat olive oil and butter in large skillet over medium heat. Cook onion, celery, red pepper, garlic, thyme, paprika, Old Bay seasoning, hot pepper flakes, cayenne, salt and pepper until vegetables start to soften, about 5 minutes. Stir in tomato paste. Cook for 1 minute.
  • Stir in wine, Worcestershire sauce, hot sauce and bay leaf; bring to a boil. Stir in tomatoes; bring to a simmer. Cook until sauce starts to thicken slightly, about 5 to 8 minutes. Stir in shrimp, sprinkle with a pinch more salt and pepper to season the shrimp. Cover and cook until shrimp turn pink, start to curl and are cooked through, about 3 to 5 minutes.

Remove shells from shrimp. Set aside shells. Add clam broth to pot and add shells. Bring to a boil and let simmer on low heat for about 10 minutes. Strain the broth into a small bowl. Discard the shells. Meanwhile, salt and pepper the shrimp, and cover in almond flour.
5/5 (1)
Estimated Reading Time 2 mins
Servings 4
Total Time 40 mins

Blue Runner Shrimp Creole Base 25oz. Build a delectable soup from the ground up that you and your family can enjoy at home with this 25-oz Blue Runner Shrimp Creole Base. It is a low-calorie food that is also low in fat and cholesterol. This shrimp creole mix can help you make a hearty soup with your favorite ingredients. Unit Size: 25oz
Brand Blue Runner
Serving Size 0.50 Cup
Calories 220
Servings Per Container About 6

Shrimp Creole Recipe. First, in a large high sided skillet or a medium Dutch oven, heat the oil over medium-high heat. Add in the onions, bell pepper, celery, and parsley. Cook this down until the onions are translucent and tender, stirring occasionally. If at any time your onions start to stick or burn simply turn down the heat. Next, add your garlic and saute for another 3-5 minutes. …
Estimated Reading Time 2 mins

In a large pot saute onion, bell pepper, and celery in butter until soft. Add in garlic, paprika, thyme, oregano, and cayenne – cook for 2 minutes. Stir in broth and add in bay leaves. Bring the sauce to a boil and simmer for 10 minutes. Stir in tomatoes and Worcestershire sauce and simmer for another 10 minutes.
Cuisine American
Total Time 5 mins
Category Seafood
Calories 375 per serving

King Creole Shrimp Creole 4lb. Shrimp creole is a dish of Louisiana Creole origin consisting of cooked shrimp in a mixture of whole or diced tomatoes, the “holy trinity” of onion, celery and bell pepper.. Unit Size: 4lb (Feeds 8-10 people) Product Description: Shrimp Creole is fully cooked Storage: Keep Frozen (thaw refrigerated) Heating Boil in Bag: Place bag in boiling water.
Brand King Creole
Saturated Fat 1.5g
Calories 70
Total Fat 2.5g

Preheat oven to 350 degrees F. In 3- to 3 1/2-quart Dutch oven over medium heat, in hot olive oil, cook onion and red and green peppers 10 minutes or until tender and lightly browned. Add sliced ...
Cuisine Cajun
Total Time 1 hr 30 mins
Servings 6
Calories 445 per serving

Preheat slow cooker on high. In frying pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and sauté until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper. Cook for 3 hours. Add shrimp and cook for about 3 minutes.
Servings 10
Total Time 10 mins

In a separate pan, sauté the shrimp with the canola oil over medium heat. Cook only for 2 minutes- then pour the entire contents of the pan into the tomato mixture. Simmer the Shrimp creole for 5 more minutes. For service, place a mound of rice in a bowl and top with the Shrimp Creole- sprinkle with spring onions.
Author Chef Glenn

Shrimp Creole is a classic Louisiana dish with shrimp as the star. It uses some of the ingredients that you'll find in many Creole dishes, like ... see the recipes below and also Mardi Gras food around the world for more tasty ways to celebrate. Print Recipe. 5 from 3 votes. Shrimp Creole. This classic Louisianna dish is so easy to prepare and full of great flavor! …
5/5 (3)
Total Time 47 mins
Category Main Course
Calories 344 per serving

Cook for a couple of minutes, stirring frequently. Add diced tomatoes, stock, worcestershire sauce, hot sauce, bay leaves, parsley, Creole seasoning, thyme and pepper. Stir well and simmer until the sauce thickens up, about 10-15 minutes. Stir in shrimp and cooked sausage. Cook until shrimp are cooked, 8-10 minutes.
5/5 (4)
Total Time 40 mins
Category Main Courses
Calories 448 per serving

Shrimp Creole. A savory tomato based dish that smothers shrimp in rich and buttery flavors of New Orleans. Our secret recipe packs in the perfect zing creating a Shrimp Creole with flair you won’t soon forget! PKG CONTENTS : One 10 oz. microwavable bowl.

Creole food has cultural influences from all the countries on the American slave trade route. Slaves came from West Africa and traveled to the Caribbean, the eastern coast of South America and back to Louisiana. When they arrived in the New World, the slaves cooked things that were fed to slave owners and slaves for hundreds of years.

SHRIMP CREOLE . Featured on July 21, 2017 for “Cajun and Creole Food Traditions” demo . New Orleans, in contrast to rural Louisiana where the Cajuns settled, was, and still is, a major Atlantic port. It was also one of the most diverse port cities in the colonial and antebellum periods. New Orleans, therefore, had strong cultural influences from Europe, West Africa, the …

I first learned how to make Shrimp Creole early on in my career, and now, it's something I love to cook for my family. This may not be one of those 200-year-old Louisiana recipes, but it's rooted ...

Shrimp creole is a dish of Louisiana Creole origin consisting of cooked shrimp in a mixture of whole or diced tomatoes, the “holy trinity” of onion, celery and bell pepper.Unit Size: 4lb (Feeds 8-10 people)Product Description: Shrimp Creole is fully cookedStorage: Keep Froze.. Add to Cart Add to Wish List Compare this Product-10%. Quick View. King Creole. King Creole Shrimp …

Creole Shrimp and Okra Recipe. Think of this main as shrimp and grits with a distinctly Cajun attitude. Halved okra not only looks gorgeous, but it'll also give off less "slime" than chopped okra. Let the vegetables caramelize a bit in the pan for a richer base. 6 of 32 View All. Advertisement. Advertisement. Advertisement. 7 of 32. Pin More. Facebook Tweet Email. …

Creole Pantry Bakery Bar Items Beans Breading/Batters Chips & Crackers Coffee Condiments & Dressings Cracklins Feasts Free Shipping Grilling Sauce/Marinating Sauce Gumbo Base & Mixes Hot Sauce Jambalaya Jarred Vegetables King Cakes Olive Products Pasta Peppers Pickled Products Rice Roux/Gravy Mix Sandwiches Sauce/Bases Seafood Boil Seasoning Syrup

Shrimp creole is a dish of Louisiana Creole origin consisting of cooked shrimp in a mixture of whole or diced tomatoes, the “holy trinity” of onion, celery and bell pepper.Unit Size: 4lb (Feeds 8-10 people)Product Description: Shrimp Creole is fully cookedStorage: Keep Froze.. Add to Cart Add to Wish List Compare this Product-10%. Quick View. King Creole. King Creole Shrimp …

Creole-Spiced Shrimp might be just the main course you are searching for. Watching your figure? This gluten free and pescatarian recipe has 469 calories, 48g of protein, and 26g of fat per serving. This recipe serves 4. A mixture of oregano leaves, lemon, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the unsalted butter you …

Shrimp Creole is a classic Louisiana dish consisting of shrimp in a tomato sauce spiced with hot pepper sauce or a cayenne-based seasoning and cooked down with onions, celery, and bell peppers. It is a rustic dish full of spicy bites of tomatoes and …

A red-breasted shrimp creole is made from a reddish sauce and can also be served as a gravy (if it has no sauce or gravy at all). There is less spicy flavor to Creole. Is Etouffee A Creole Or Cajun? It means smothered in a sauce or smothered when protein is used in its place. It is a French word. A dish typically served in Cajun cuisine, and in Creole food too, you can find …

SHRIMP CREOLE >> quick cooking and comforting Nov 02, 2020. A quick cooking New Orleans inspired dish. In the second year of my Nutrition degree I took a food & culture class. If any of my classmates are reading this they will distinctly remember being asked the difference between creole and cajun. We scoured Google but never did find the answer! While …

Shrimp (prawn) Creole (quick and Easy) recipe: Ooh, we just love Creole food and shrimp Creole must be one of our favourites. Shrimp Creole is a dish of Louisiana Creole origin (French and Spanish Inheritance), consisting of cooked shrimp in a recipe of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or a different hot pepper sauce, and …

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