Justin Wilson's Shrimp a La Creole

20m
Prep Time
70m
Cook Time
1h 30m
Ready In


"Justin Wilson's recipe, which irreverently, contains no celery. So much for the trinity theory. It's the mint that makes the dish."

Original is 7 servings

Nutritional

  • Serving Size: 1 (405.4 g)
  • Calories 210.8
  • Total Fat - 6.5 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 190.4 mg
  • Sodium - 1119.5 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 3.7 g
  • Sugars - 6.9 g
  • Protein - 23.2 g
  • Calcium - 128.7 mg
  • Iron - 2.2 mg
  • Vitamin C - 36.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Saute onions bell pepper and parsley in oil until the onions become translucent.

Step 2

Stir in the wine, tomatoes, garlic, Worcestershire sauce, mint, salt and pepper, bringing to a boil. Reduce heat, cover and simmer for about an hour over low heat or until the tomatoes break down into sauce. Since it simmers for such a long time, you'll want to keep an eye on it so it doesn't cook out all the liquid, which is a common problem if the heat is too high or if the pan lid vents steam.

Step 3

Add the shrimp and cook until the shrimp become opaque and not quite "tightly" curled, a few minutes more.

Step 4

Serve with hot cooked rice, cooked noodles, or as an omelet filling.

Tips


  • Cooked rice, noodles or use as an omelet filling.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For the best flavor, use fresh tomatoes and parsley.
  • When selecting shrimp, look for ones that are firm, with a mild smell and no discoloration.

  • Substitute olive oil with avocado oil for a healthier option. Avocado oil is high in monounsaturated fats, which can help lower cholesterol levels and reduce the risk of heart disease.
  • Substitute Worcestershire sauce with tamari for a gluten-free option. Tamari is a type of soy sauce that is wheat-free, making it a great alternative for those who are gluten-intolerant or have celiac disease.

Shrimp a La Creole with Mushrooms Saute the onions, bell pepper, and parsley in oil until the onions become translucent. Add 1 cup of sliced mushrooms and cook for a few minutes until softened. Stir in the wine, tomatoes, garlic, Worcestershire sauce, mint, salt and pepper, bringing to a boil. Reduce heat, cover and simmer for about an hour over low heat or until the tomatoes break down into sauce. Add the shrimp and cook until the shrimp become opaque and not quite “tightly” curled, a few minutes more. Serve with hot cooked rice, cooked noodles, or as an omelet filling.



Herbed French Bread: This light and airy French bread is the perfect accompaniment to Justin Wilson's Shrimp a La Creole. The herbs add a subtle flavor that complements the flavors of the Creole sauce, while the bread provides a great base for scooping up the sauce and shrimp.


Garlic Mashed Potatoes: These creamy mashed potatoes are the perfect side dish to go along with the Herbed French Bread and Shrimp a La Creole. The garlic adds a delicious flavor that complements the Creole sauce and shrimp, while the potatoes provide a hearty base to soak up all the delicious flavors.




FAQ

Q: What type of oil should be used for this recipe?

A: Olive oil is the best choice for this recipe. It adds a subtle flavor and works well with the other ingredients.



Q: How long should the dish be cooked?

A: The dish should be cooked for about 25-30 minutes or until the ingredients are cooked through and the dish is golden brown.

2 Reviews

Luv2Kook

The sauce was just right for us with 1 teaspoon cayenne pepper. This was a delicious Creole and we will have it again!

5.0

review by:
(14 Aug 2013)

natsgarden123

Justin Wilson is the BEST!! I garontee he is... This is a wonderful recipe-thanks for posting.

5.0

review by:
(4 Aug 2013)

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Fun facts:

Justin Wilson was a famous chef from Louisiana, known for his Creole cooking style. He was also a popular stand-up comedian in the 1950s.

The Worcestershire sauce used in the recipe is a condiment that was developed in the 19th century in India by two Englishmen, John Wheeley Lea and William Henry Perrins. It was later brought to England and became popular around the world.