Shrimp Creole I

Shrimp Creole I


"This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it! I've also included crab and/or scallops in this recipe. Serve over rice."


40 m servings 415 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 62.6 g
  • 125%
  • Cholesterol:
  • 480 mg
  • 160%
  • Sodium:
  • 1290 mg
  • 52%

Based on a 2,000 calorie diet

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  1. In a dry frying pan, heat flour; stirring constantly over medium heat about five minutes or until brown. Mix butter or margarine into browned flour. Stir in tomato paste, onion, salt, chile pepper, stock, bay leaves, thyme, and parsley. Simmer for approximately twenty minutes.
  2. Add shrimp; cook for 5 to 10 minutes, or until shrimp have all turned pink.
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  1. 15 Ratings


We substituted chicken for the shrimp and it was excellent! Very tasty!

WOW!!! That is a lot of sodium per serving. I used low sodium chicken broth.

This was excellent! I usually alter a recipe but I would not do anything to this one. The taste of the creole sauce is deceiving until the shrimp is cooked in. I served it over Uncle Ben's long ...

I use this recipe all the time it's great

we added chicken and smoked kielbasa sausage, celery, and a touch of garlic! there were definitely no left-overs!

Yummy! Super easy meal to make!

This recipe was absolutely amazing! I was skeptical because the spice measurement was minimal;but the flavor was outstanding. The only thing I did different was to add a little chili paste for s...

This was wonderful! My husband is allergic to shrimp so I had to substitute chicken, and it still turned out great.

This is one of THE BEST recipes on this site! It is so quick and simple. My kids and I loved it! So much in fact I prepared it 2 days in a row. The first day exactly as written. The second ...