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Shrimp Creole

Demetra Overton Sweet Savant
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 -6 servings

Ingredients
  

  • 2 pounds of large easy peel shrimp 21-20 size ( easy peel shrimp have the shell on but it's sliced down the back and the "vein" is removed
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 1/4 or to taste cayenne pepper
  • 4 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 1 yellow or red bell pepper diced ( I like yellow for the color contrast)
  • 2 ribs of celery diced
  • 1 yellow or white onion diced
  • 5 scallions sliced (reserve 2 tablespoons of the green part for garnish)
  • 2 cloves of garlic chopped
  • 1- 15 ounce can of diced tomatoes in tomato sauce
  • Cooked rice to serve

Instructions
 

  • Peel the shrimp reserving the shells for stock
  • SHRIMP STOCK-Place shrimp shells in a pot with 4 cups of water and simmer for 30 minutes
  • Season the shrimp with salt, pepper and cayenne
  • Strain the shrimp stock- you should have about 2-1/2 cups of stock
  • In a large pot melt the butter over medium heat
  • Saute the shrimp in the butter for 2 minutes per side. Remove shrimp from pan and reserve in the refrigerator
  • Add the flour to the remaining butter in the pan and cook on medium low heat until the roux is golden brown, about the color of peanut butter.
  • Add the diced red bell pepper, onion, celery and scallions and cook for 3-4 minutes
  • Add the chopped garlic and cook for 30 seconds
  • Pour in the shrimp stock and diced tomatoes in sauce, stir and let simmer for 20 minutes. The mixture will start to thicken
  • Add shrimp and simmer for 3 minutes until heated through