Go Back
shrimp creole Creole shrimp sweetsavant.com America's best food blog
Demetra Overton Sweet Savant

Shrimp Creole

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 -6 servings
Ingredients Method

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

Method
 

  1. Peel the shrimp reserving the shells for stock
  2. SHRIMP STOCK-Place shrimp shells in a pot with 4 cups of water and simmer for 30 minutes
  3. Season the shrimp with salt, pepper and cayenne
  4. Strain the shrimp stock- you should have about 2-1/2 cups of stock
  5. In a large pot melt the butter over medium heat
  6. Saute the shrimp in the butter for 2 minutes per side. Remove shrimp from pan and reserve in the refrigerator
  7. 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.
  8. Add the diced red bell pepper, onion, celery and scallions and cook for 3-4 minutes
  9. Add the chopped garlic and cook for 30 seconds
  10. Pour in the shrimp stock and diced tomatoes in sauce, stir and let simmer for 20 minutes. The mixture will start to thicken
  11. Add shrimp and simmer for 3 minutes until heated through