Creole Shrimp39 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“One of the easiest and best recipes for Shrimp Creole that I have tried. Try this shrimp dish served over rice.” - by Gina Owens-Stanley
Original recipe yields 2 servings
- Melt bacon fat in a large skillet over medium heat. Stir in the flour and cook until browned, stirring constantly to make a brown roux (see Editor's Note). Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. Bring sauce to a boil, then reduce heat to medium-low, and simmer for 20 minutes. Add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center.
Amount Per Serving (2 total)
- 398 cal
- 22.5 g
- 30.5 g
Based on a 2,000 calorie diet
Reviews (39)Rate This Recipe
"I know someone's gonna kick me for this review but this was a near-disaster. Perhaps it's because I scaled this to serve 6 but no one was thrilled with this. I even cooked it longer and added addtl co..." See morernstarch to thicken but it was very liquidy and VERY bland. I even added some chili powder and a dash of cayenne per other suggestions to spice it up but we were still not happy. "Louisanna Shrimp Creole" also found on this site - we think - is much better. Ediable? Yes. But I almost cried as I tossed out the leftovers (alot)...esspecially since shrimp was involved. I wish I could brag this recipe up, but I just can't...but perhaps it would have worked better had I just done the 2 servings (but then, it wouldn't have fed my family). Ahhh, I guess you can't win them all!? Thanks just the same for posting."
"Very delicious. I used butter instead of bacon fat and it still turned out great. My husband and I have been fighting over the leftovers ever since I made it last night...." See more"
"My boyfriend and I really enjoyed this dish with white rice. It turned out perfectly and tastes great. The only thing I did differently is that I sauted the onions, peppers and garlic in a mixture of..." See more butter & oil before adding the flour into the butter/oil. I added oil to keep the butter from burning. I highly recommend this recipe..it's a keeper!"
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