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Shrimp Creole IV

Rated as 4.7 out of 5 Stars

"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
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Cover and simmer over low/medium heat, stirring occasionally, for 1 hour.
  5. 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 26.7 41.3 358 1234 Full nutrition

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Reviews

Read all reviews 29
  1. 37 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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 ...

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...

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...

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...

I thought my mom took her creole recipe to the grave, but this is near perfect to hers..thanks so much for sharing!

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 ...

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...

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...

This was REALLY good!! I had to adjust according to ingredients I had on hand, like using chicken stock instead of shrimp because I had bought the peeled and deveined shrimp, a few T's of EVOO i...