Shrimp Creole Recipe

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Shrimp Creole

Kathryn Mason

By
@Kathryn_Mason

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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Rating:

Comments:

Serves:

4

Prep:

1 Hr

Cook:

30 Min

Method:

Stove Top

Ingredients

1 Tbsp
butter
1/2
yellow onions, chopped
1 tsp
garlic, minced
1 stalk(s)
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tags: Quick & Easy, For Kids, Healthy