Shrimp Creole From New Orleans

10m
Prep Time
25 -30m
Cook Time
35m
Ready In

Recipe: #23080

March 07, 2016



"One of my favorite shrimp dishes for well over 25 years, 'Shrimp Creole from New Orleans'."

Original is 4 servings

Nutritional

  • Serving Size: 1 (320.9 g)
  • Calories 332.2
  • Total Fat - 24.5 g
  • Saturated Fat - 14.8 g
  • Cholesterol - 203.8 mg
  • Sodium - 1155.4 mg
  • Total Carbohydrate - 11.7 g
  • Dietary Fiber - 2.4 g
  • Sugars - 4.4 g
  • Protein - 17.4 g
  • Calcium - 99.1 mg
  • Iron - 1 mg
  • Vitamin C - 34.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Thaw shrimp if frozen, set aside.

Step 2

In pan over medium heat saute onion, green pepper, celery and garlic in butter until tender but not brown.

Step 3

Add tomatoes, parsley, salt, paprika, cayenne, and bay leaf, bring to boil,reduce heat, cover and simmer 15 minutes.

Step 4

Combine cold water and cornstarch, stir into tomato mix.

Step 5

Stir in shrimp, cook and stir until thickened and bubbly then cook 2 minutes more.

Step 6

Remove bay leaf, serve over rice.

Step 7

Garnish with parsley, if desired.

Tips


No special items needed.

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.


  • When selecting shrimp, make sure to buy medium-sized shrimp that are pre-peeled and deveined to save time.
  • When adding the butter, you can adjust the amount to your preference. Less butter can be used to reduce the fat content.

  • Substitute olive oil for butter - This substitution provides a healthier option, as olive oil is a heart-healthy fat that is high in monounsaturated fatty acids.
  • Substitute fresh tomatoes for canned - This substitution provides a fresher taste and more nutrients, as fresh tomatoes are an excellent source of Vitamin C and lycopene.

Vegetarian Shrimp Creole Substitute 1 pound of diced firm tofu for the shrimp. Reduce the butter to 1/4 cup and add 1/2 cup vegetable broth to the vegetables. Omit the cayenne pepper and bay leaf. Cook the vegetables in the butter until golden and add the tomatoes, parsley, salt, and paprika. Simmer for 10 minutes, then stir in the cornstarch mixture and cook until thickened and bubbly. Serve over hot cooked rice.



Baked Cornbread - A classic Southern side dish to serve with shrimp creole, this delicious cornbread is a perfect accompaniment to this classic New Orleans dish. It adds a nice crunchy texture and a hint of sweetness to the dish, making it even more enjoyable.


Fried Okra: Fried okra is a classic Southern side dish that pairs perfectly with shrimp creole. It adds a delicious crunch to the dish and a hint of flavor that complements the other ingredients. The okra also provides a nice contrast to the creamy texture of the creole.




FAQ

Q: How long should I simmer the tomato mix?

A: Simmer the tomato mix for 15 minutes until it thickens and bubbles. Then cook for 2 minutes more.



Q: Can I use fresh tomatoes instead of canned?

A: Yes, you can use fresh tomatoes instead of canned. Peel and dice the tomatoes, then add them to the mix. Simmer for 15 minutes until the mixture thickens and bubbles. Cook for 2 minutes more.

1 Reviews

Luvcookn

This is very good! Used roasted red pepper and found that it did not need thickening for us. Served this over leftover egg noodles. Will see repeats here. Made for Billboard Recipe Tag.

5.0

review by:
(22 Dec 2022)

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Fun facts:

This recipe is believed to have originated in New Orleans during the 19th century. It was a popular dish among French Creole families, and it is still a staple dish in the city today.

Famous chef, author and television personality, Paul Prudhomme, is credited with popularizing the dish in the United States. He served it in his restaurant, K-Paul's Louisiana Kitchen, in New Orleans and included the recipe in his cookbook, “Chef Paul Prudhomme’s Louisiana Kitchen”.