Rating: 4.38 stars
80 Ratings
  • 5 star values: 49
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 2

One of the easiest and best recipes for Shrimp Creole that I have tried. Try this shrimp dish served over rice.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

210 calories; protein 20.5g; carbohydrates 30.5g; fat 1.6g; cholesterol 149.2mg; sodium 3144.9mg. Full Nutrition
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Reviews (58)

Most helpful positive review

Rating: 5 stars
01/23/2003
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. Read More
(55)

Most helpful critical review

Rating: 2 stars
12/06/2003
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 cornstarch 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. Read More
(58)
80 Ratings
  • 5 star values: 49
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 2
Rating: 2 stars
12/06/2003
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 cornstarch 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. Read More
(58)
Rating: 5 stars
01/23/2003
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. Read More
(55)
Rating: 5 stars
07/13/2003
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 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! Read More
(45)
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Rating: 5 stars
01/03/2006
Shrimp Creole has always been a mainstay in our southern family. I will have to say that adding the bacon to the mix is what really turns this dish into a gourmet crowd pleaser!We cook the shrimp for a maximum of 10 minutes,to avoid the rubbery texture. Also, we were lavish with the cayenne pepper.Served over white long grain rice . bon appetit! Read More
(26)
Rating: 5 stars
06/06/2004
This is a family favorite. I use olive oil instead of bacon fat because I very rarely have that on hand and then as others suggested browned the onionfirst. I also use red yellow and orange peppers since I don't care for green. For that extra kick a dash of crushed red pepper. The left overs are even better. Read More
(23)
Rating: 4 stars
07/13/2003
This recipe is really easy to make. I had to add 1/2 tsp. cayenne pepper and 1/2 tsp. tabasco to spice it up a little. But great flavor overall. Read More
(14)
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Rating: 5 stars
04/22/2009
Awesome! Had never taken time to make a real roux before and I think that made all the difference in giving it a rich flavor. Made modifications due to what I had and other reviews: used one can stewed and one can diced tomatoes, roasted red pepper in water in place of green, 2 heaping tsp. of jar minced garlic, a few shakes of Tabasco, a few shakes of red pepper flakes, and only 1/2 cup of water. Forgot the parsley. Served it over a brown/wild rice mix and it was fantastic! I discovered that while shrimp is frozen the tail shells pull right off. Will be a regular meal for us. Thanks! Read More
(14)
Rating: 5 stars
03/21/2003
Surprisingly delicious. I added celery and replaced bacon fat with olive oil and bacon bits. It's so easy to make, I can even make this during work week. Read More
(13)
Rating: 4 stars
07/13/2003
This was very good. I added some cayenne pepper and a little bit of hot sauce as well. Very easy to make. Tasted a bit sweet, I guess it was due to the tomatoes. Read More
(13)