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    You are in: Home / Recipes / Shrimp Creole Recipe
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    Shrimp Creole

    Shrimp Creole. Photo by Jostlori

    1/2 Photos of Shrimp Creole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    evelyn/athens's Note:

    A classic, and for good reason. You can't beat this dish for ease, style, presentation and, most of all TASTE!

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    Units: US | Metric


    1. 1
      Rinse shrimp well and pat dry on paper towels.
    2. 2
      In a bowl, rinse reserved shells well in several changes of water, drain them in a colander.
    3. 3
      Combine them with 2 cups water in a saucepan.
    4. 4
      Bring to boil and simmer mixture for 20 minutes.
    5. 5
      Strain broth through a sieve lined with a dampened paper towel (there should be about 1 ¼ cups of broth, if not, add enough water to measure, or reduce).
    6. 6
    7. 7
      In a large skillet, melt 2 tblsps butter over moderately-low heat and in it cook the garlic, stirring, until it is pale golden.
    8. 8
      Discard garlic and add shrimp to the oil.
    9. 9
      Cook over moderate heat, stirring, for 3 minutes, or until barely pink, but not cooked through.
    10. 10
      Transfer shrimp to a bowl, add remaining 2 tblsps of butter to the skillet and cook onion, peppers, mushrooms and celery, stirring, for 5 minutes.
    11. 11
      Add paprika and flour and cook over moderately-low heat, stirring, for 3 minutes.
    12. 12
      Stir in tomato paste and reserved shrimp broth and bring to boil.
    13. 13
      Add shrimp mixture and simmer, stirring occasionally, for 3 minutes, or until shrimp are cooked through.
    14. 14
      Stir in sour cream and Tabasco.
    15. 15
      Bring mixture to a simmer, stirring, and season with salt and pepper (may be made 1 day in advance and kept covered and chilled. Reheat in skillet over moderately-low heat, stirring, until heated through, but do not let boil.) Spoon Shrimp Creole in center and around edge of rice ring and garnish with parsley.

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    Ratings & Reviews:

    • on July 02, 2003


      This is an excellent shrimp recipe,as it is very different from a standard creole recipe. Making a stock out of the shrimp shells is brilliant. I used all green peppers as I was out of red, and I used canned mushrooms. I will increase the tabasco sauce to 1/2 tsp the next time I make it to give the dish a little more zing. Served over steamed jasmine rice. Thanks for sharing a great recipe.

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    • on November 13, 2003


      Excellent!!! I didn't have any tomato paste, and the shrimp I had on hand were already cooked and peeled, so I used a can of tomato sauce and about 3/4 cup of chicken stock. I also added some Tony's Creole seasoning for a little extra kick. The sour cream gave it a really different flavor from traditional shrimp Creole. Thanks for posting, Evelyn!

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    • on September 04, 2013


      This was quite a surprise, as it tasted far different than I expected. I really liked the use of the shrimp stock and the rich creaminess as a result of the sour cream. I have to admit that I didn't measure the flour, and that caused my sauce to be a little thicker than I liked, but that was my fault. I will definitely make this again! Thanks for posting, teammate! Made for ZWT9 Family Picks - for team Gourmet Goddesses.

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    Read All Reviews (5)


    Nutritional Facts for Shrimp Creole

    Serving Size: 1 (431 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 285.5
    Calories from Fat 133
    Total Fat 14.8 g
    Saturated Fat 8.2 g
    Cholesterol 248.4 mg
    Sodium 1116.0 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 2.1 g
    Sugars 3.2 g
    Protein 25.7 g

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