Search thousands of recipes reviewed by home cooks like you.

Shrimp Creole I

Shrimp Creole I

  • Prep

    5 m
  • Cook

    35 m
  • Ready In

    40 m
Judy Gaidosh

Judy Gaidosh

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MARYSMTH
9

MARYSMTH

1/4/2004

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

Donna J.
7

Donna J.

5/14/2008

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

nicol_marie
6

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.

Similar recipes