Shrimp Creole

Published on February 22, 2019 | By
shrimp creole

When my husband Gayden and I were young and had just moved back to New Orleans, we had plenty of time on our hands, and an insatiable hunger for good food yet limited resources. We quickly found a way to solve that problem by volunteering at Lee Barnes Cooking School. One evening a month we would assist the guest chef, clean the kitchen, get a free meal, and walk away with great recipes. This recipe is adapted from Leon Soniat, one of my personal favorites. He was an authentic Creole chef and a wonderful New Orleans character, historian, and raconteur. Check out my shrimp stock recipe here.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 2 lbs medium sized peeled shrimp (reserve shells if you are making stock)
  • 1 bell pepper, chopped
  • 2 onions, chopped
  • 4 stalks celery chopped
  • 1 bunch green onions, chopped
  • 4 bay leaves
  • 1/8 tsp. allspice
  • 1/8 tsp cloves
  • 1 tsp chili powder
  • ½ tsp thyme
  • 2 tsp basil
  • 2 TBSP oil
  • 1 stick butter
  • 5 TBSP flour
  • 2 TBSP Worcestershire
  • 1 lb can whole tomatoes or 4 fresh tomatoes seeded and chopped
  • ¼ tsp cayenne
  • 4 cloves garlic chopped
  • 1 small can tomato paste
  • 4 cups of shrimp stock
  • 1 lemon, sliced thin
  • 2 TBSP chopped parsley
  • salt and pepper to taste

Instructions

  1. Melt butter with oil and sauté chopped seasonings, onion, bell pepper and celery on low heat until limp.
  2. Add 5 TBSP flour, stir into cooked seasonings and cook well but do not brown. Add canned or fresh tomatoes and tomato paste. Increase heat to medium. Cook for 5-10 minutes. Add 4 cups of shrimp stock or water. Stir in well with a wooden spoon or a whisk and continue to simmer for 15 minutes.
  3. Add bay leaf, cloves and all of other spices. Simmer for 20 minutes. Add shrimp, half of green onions, parsley and garlic. Cook until shrimp are pink and firm.
  4. Place thinly sliced lemon on top. Garnish with remainder of fresh chopped green onions. Cook for 5 more minutes and serve over rice.
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