Excellent simple recipe that doesn't take constant watching--perfect for middle-of-the-week. We all enjoyed this simple not-too-spicy dish that was also easy to heat up for my family members that were late for dinner. Unfortunately I was out of both garlic and onions when I made this recipe, so I used garlic salt and dried onions instead--so next time when I make this keeper recipe I will make sure that we have real onions and garlic on hand. Thanks PanNan for posting this keeper recipe.
this was my first shrimp creole,it turned out very good,my whole family loved it.The only thing i did different was that i added chopped okra,and instead of 2 cans of sauce i did one can of sauce,and one of tomatoes.
Family just loved it! Great basic creole! I added a can of whole tomatoes and the liquid, a bag of frozen sliced okra, some white wine, fresh thyme and oregano as well as dried. I also added some of my sister's no salt Cajun seasoning to it to spice it up instead of cayenne. I seasoned the raw shrimp with the creole seasoning and sautéed the shrimp in olive oil until just a bit under done. I added the 2lbs of shrimp at the end along with a pound of backfin crab and a pound of jumbo lump crab and about two to three Tbs of butter - stir very carefully so as not to break up the lumps. Heated it up and served it over rice. I put three levels of hot sauce on the table for the heat lovers in my family! A huge hit! Will make again and again!
We enjoyed this shrimp creole recipe for dinner tonight. It was easy to make and had great flavor. We tried it both with Tabasco and with Crystal Louisiana Hot Pepper Sauce. We preferred it with the Crystal. Thanks for a great recipe! Made for ZWT9 Holy Trinity Challenge.
Have never tried Shrimp Creole before so I did not know what It was supposed to taste. The taste was good though.
I give this recipe a 4 star rating because it is missing something-a roux!! After sauted the veggies ( I used "seasoning blend" from the freezer section, instead of chopping the onions and celery, and I added a few fresh green onions), I made a roux by heating 1/4 c of oil in a large sauce pan. AFTER the oil got hot (at about medium temp), I added 1/4 c flour. Wisking constantly for about 3 minutes (until golden brown but not burnt), I immediately remove from heat and add veggies. I followed the directions after that. AMAZING!!!
Wow fantastic taste the sauce is excellent and I served the little bit I had left over with some chicken the next night. Made for ZWT5 For Cooks with Dirty Faces
Awesome recipe! Easy to make, although I wish I'd stop being lazy and broke out the processor for the chopping. So easy once all the prep is done and very, very tasty. Thanks for sharing!
This was the easiest, most flavorful shrimp creole I have ever created! I had some extra time an hour before dinner so I made the sauce except for the shrimp and let it simmer for the hour then added the shrimp during the final few minutes. It was great! My husband and mother both had seconds and raved.