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shrimp creole

Kathryn_Mason avatar
Recipe by
Kathryn Mason
@Kathryn_Mason
Portland, OR

For large family, double this recipe! Make shrimp stock and rice ahead of time. Actual recipe cooks fast! Shrimp Stock: shrimp casings and tails from 1 lb uncooked shrimp half a small (or 1/4 large) yellow onion, minced half a stalk of celery, minced 1/2 Tbsp lemon juice a few bay leaves ground black pepper pinch of kosher salt Cover with water and bring almost to a boil and simmer for about half an hour. For creole rice, cook 1 1/2 c. long grain brown or white rice (according to package) with 2 bay leaves, 1 Tbsp (or less to taste) kosher salt and 1-2 Tbsp butter.

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yield 4 serving(s)
prep time 1 Hr
cook time 30 Min
method Stove Top

Ingredients For shrimp creole

  • 1 Tbsp
    butter
  • 1/2
    yellow onions, chopped
  • 1 tsp
    garlic, minced
  • 1 stalk
    celery
  • 1
    red bell pepper, coarsly chopped
  • 1 Tbsp
    cajun seasoning
  • 1 lb
    uncooked shrimp, chopped
  • 2
    roma tomatoes, chopped
  • 1 c
    shrimp stock
  • 2
    bay leaves
  • 2
    green onion
  • 1
    prepared recipe of creole rice

How To Make shrimp creole

  • 1
    In large, heavy pan melt butter. Sautee onion and garlic until tender. Add celery and bell pepper and cook until softened.
  • 2
    Add tomato paste and cajun seasoning and cook until paste has browned somewhat. Add in romas and shrimp and cook briefy, until shrimp just turns white.
  • 3
    Add in shrimp stock, bay leaves and green onion. Simmer about 10 minutes, long enough for the bay leaf to do it's work and soften the shrimp.
  • 4
    Serve over hot creole rice.
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