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My review
Shrimp Creole IV
Stefanie
"Here is an easy recipe for that New Orleans favorite: shrimp in a spicy red gravy. If you already have stock on hand, its a very quick, easy meal with a huge 'wow' factor."
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Ingredients
2 h 15 m servings 428 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- In a medium stock pot, combine the reserved shrimp shells, 1/2 onion, 1 carrot, 2 strips celery, and 4 cups water. Simmer for 1 hour, uncovered; stirring occasionally. Strain the stock into a smaller saucepan, boil and reduce the stock to 2 cups. Remove from heat.
- In a heavy skillet, melt grease over medium heat. Add the onions, celery, garlic and green bell pepper; saute until soft and beginning to caramelize around the edges.
- Add the bay leaves, salt, black pepper, brown sugar, cayenne pepper, hot sauce, and 2 cups reduced shrimp stock. Bring to a boil and add crushed rosemary, crushed thyme, crushed basil, tomatoes, and tomato sauce.
- Cover and simmer over low/medium heat, stirring occasionally, for 1 hour.
- Add the cleaned and deveined shrimp. Stir, cover and turn off the heat. Let the shrimp sit for 15 to 20 minutes or until pink throughout. Sprinkle the green onions on top.
Nutrition Facts
Per Serving: 428 calories; 17.7 g fat; 26.7 g carbohydrates; 41.3 g protein; 358 mg cholesterol; 1234 mg sodium. Full nutrition
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Reviews
Read all reviews 2937 Ratings
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Most helpful positive review
2/7/2006
Fantastic dish! It's very spicy, which my family loves, but others should beware. I used canned chicken stock instead of making the shrimp stock and I still thought it was excellent (and much ...
Most helpful critical review
1/12/2008
I am sorry...but for the amount of work it took ( roughly 2 hrs ) to make it, somehow, something was lacking. I cannot explain what exactly is lacking....but there is an underlying ` blandness ...
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2/7/2006
Fantastic dish! It's very spicy, which my family loves, but others should beware. I used canned chicken stock instead of making the shrimp stock and I still thought it was excellent (and much ...
2/24/2004
Good stuff!! I only had 2 lbs of tiger shrimp on hand, so sub'd 1 lb of chicken breast (cubed), adding it halfway thru the 1-hour covered simmer. Can't buy good tomatoes now, so used 2 cans (15o...
2/24/2009
VERY GOOD! I DID OF COURSE, MAKE A FEW MINOR ADJUSTMENTS. INSTEAD OF TOMATO SAUCE AND 4 TOMATOES, I USED 1 LARGE CAN OF DICED TOMATOES AND 1 6OZ CAN OF TOMATOE PASTE. ALSO, WHEN SAUTEEING THE...
11/1/2005
I was surprised how wonderful this recipe turned out. I used the creole seasoning recipe from this site (3 tbl) instead of the spices listed. Also, if you do not chop up the veggies for the st...
1/22/2007
I thought my mom took her creole recipe to the grave, but this is near perfect to hers..thanks so much for sharing!
1/12/2008
I am sorry...but for the amount of work it took ( roughly 2 hrs ) to make it, somehow, something was lacking. I cannot explain what exactly is lacking....but there is an underlying ` blandness ...
11/7/2010
Very tasty. I cut the recipe in half and found that the servings are extremely generous (it was more like 4 or 5 servings rather than 3). Added a bit of hot Italian sausage about 1 minute afte...
4/5/2007
This had great flavor and was easier than I ever imagined. I added 2 teaspoons salt and 2 teaspoons Tabasco. Also, I messed up and added the green onions in with the other onions, but it was g...