Shrimp Creole I

Rating: 4.47 stars
17 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

By Judy Gaidosh

Gallery
2 more images

Recipe Summary

prep:
5 mins
cook:
35 mins
total:
40 mins
Servings:
3
Yield:
2 to 4 servings
Nutrition Info
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Add shrimp; cook for 5 to 10 minutes, or until shrimp have all turned pink.

Nutrition Facts

Per Serving:
415 calories; protein 62.6g; carbohydrates 8.5g; fat 13.1g; cholesterol 480.4mg; sodium 1290.3mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

MARYSMTH
Rating: 5 stars
01/05/2004
We substituted chicken for the shrimp and it was excellent! Very tasty! Read More
Helpful
(13)

Most helpful critical review

Donna J.
Rating: 3 stars
05/14/2008
WOW!!! That is a lot of sodium per serving. I used low sodium chicken broth. Read More
Helpful
(8)
17 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
MARYSMTH
Rating: 5 stars
01/04/2004
We substituted chicken for the shrimp and it was excellent! Very tasty! Read More
Helpful
(13)
Donna J.
Rating: 3 stars
05/14/2008
WOW!!! That is a lot of sodium per serving. I used low sodium chicken broth. Read More
Helpful
(8)
nicol_marie
Rating: 5 stars
03/16/2008
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. Read More
Helpful
(8)
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MAUREENELLEN35
Rating: 5 stars
02/17/2004
I use this recipe all the time it's great Read More
Helpful
(5)
Cassandra
Rating: 5 stars
01/19/2011
we added chicken and smoked kielbasa sausage celery and a touch of garlic! there were definitely no left-overs! Read More
Helpful
(4)
FLOLUM
Rating: 5 stars
08/29/2002
Yummy! Super easy meal to make! Read More
Helpful
(4)
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CHARBEAR25
Rating: 5 stars
08/29/2002
This was wonderful! My husband is allergic to shrimp so I had to substitute chicken and it still turned out great. Read More
Helpful
(3)
Beya
Rating: 5 stars
06/24/2010
This recipe was absolutely amazing! I was skeptical because the spice measurement was minimal;but the flavor was outstanding. The only thing I did different was to add a little chili paste for spice and imitation crab meat. Also some starch to thicken sauce a bit. Don't judge the flavor of the sauce until you add your shrimp. That's when all the flavors come together. Can't wait to make it again. Read More
Helpful
(3)
Hezzy_tant_Cook
Rating: 5 stars
09/27/2020
I liked this, and give it a five though I changed some things. I used 2 T. each of red and green bell peppers, onion, celery,, and a large garlic clove. Also added about a half cup of diced tomatoes. My shrimp was pre-cooked cocktail shrimp, and not even close to two pounds, so I chopped it into small pieces and added as the stew was finishing...just enough to heat the shrimp. Leftover broth will be soup tomorrow. Yummy! Read More
Helpful
(1)
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