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My review
Spicy Shrimp Creole
Pamela Shaw
"I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be."
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Ingredients
1 h servings 240 calsOriginal recipe yields 8 servings
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Directions
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Prep
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- Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
- Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
- Let the mixture simmer for 30 minutes, stirring occasionally.
- Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.
Nutrition Facts
Per Serving: 240 calories; 7.6 g fat; 17.5 g carbohydrates; 26.3 g protein; 173 mg cholesterol; 940 mg sodium. Full nutrition
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Reviews
Read all reviews 130157 Ratings
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Most helpful positive review
1/22/2007
This is a quick and very good flavor. The only change I made was to 1/2 the recipe (just the two of us)and I used fresh tomotoes and fresh shrimp. Served with white rice, crusty bread and sala...
Most helpful critical review
2/2/2011
too saucy, needs the addition of sausage and possibly less tomato base. seems to be missing something. served with polenta which was decent. sort of a confused meal.
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1/22/2007
This is a quick and very good flavor. The only change I made was to 1/2 the recipe (just the two of us)and I used fresh tomotoes and fresh shrimp. Served with white rice, crusty bread and sala...
3/4/2003
That was great! My boyfriend said it reminded him of being back home on the bayou. I followed suggestions from some of the others. I added one chopped green bell pepper. I used one 8 oz can ...
1/2/2002
This was good but next time I would cut down on the cayenne pepper. Served it New Year's Day.
7/27/2004
Excellent...but I doctored a little...added 1/4 cup wine, a slpash of worshester, juice of a lime, can of Rotel, green and red pepper, less celery, cooked the sauce for an hour.....my sister say...
3/24/2001
Really tasty creole recipe. I pretty much followed the recipe without any substitutions with the exception of using extra hot Rotel instead of crushed tomatoes. I would also recommend getting fr...
2/19/2002
Loved it! My husband really loved it. He loves spicy food so I doubled the Cayenne pepper and used Habenero Pepper sauce....and tons of it. He was in heaven. Not to mention that this recipe i...
3/18/2001
"Spicy" is the keyword here! I followed the recipe to the letter...it was delicious and has a great "kick" (I would hold back on some of the pepper if serving to kids or people who are not spi...
9/19/2001
This was easy to prepare and very flavorful! Next time I will add scallops or crabmeat. I did cut the pepper sauce in half and the overall flavor was very balanced. Excellent. Can't wait to try ...