Shrimp Creole I

Shrimp Creole I

9
Judy Gaidosh 0

"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."

Ingredients 40 m {{adjustedServings}} servings 415 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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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.
Tips & Tricks
Sausage & Shrimp Jambalaya

See how simple it is to make rich and hearty Creole jambalaya.

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See how to make spicy shrimp ragu served over sweet, creamy corn custard.

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Reviews 9

  1. 15 Ratings

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MARYSMTH
1/4/2004

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

Donna J.
5/14/2008

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

nicol_marie
3/16/2008

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 grain wild rice which was a nice addition (my husband doesn't like white rice). Next time I think I am going to try a dirty rice.