Creole Shrimp Recipe - Allrecipes.com

Directions

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.

Reviews (39)

DREGINEK

Dec. 6, 2003

"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."

Esmee

Jan. 23, 2003

"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"

VISTICAT

Jul. 13, 2003

"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!"

More Reviews