Shrimp Creole Recipe

Name: Shrimp Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Shrimp, Peeled And Deveined With Shells Reserved To Make Stock; 3 cups Shrimp Stock (see Below) Or Water; 3/4 cups Flour; 3/4 cups Canola Oil; 1 cup Celery Finely Chopped; 1 cup Bell Pepper, Finely Chopped; 2 whole Onions, Finely Chopped; 1/2 cups Green Onions, Finely Chopped; 4 cloves Garlic, Finely Chopped; 1 teaspoon Sugar; 1 can (6 Oz. Can) Tomato Paste; 1 can (14.5 Oz. Can) Diced Tomatoes (with Green Chiles If You Like It Spicy); 1/4 cups Parsley, Minced; 2 whole Bay Leaves; 1 teaspoon Salt, Or To Taste; 1 teaspoon Cayenne Pepper, Or More If You Like It Spicy

Servings: persons

3 pounds Shrimp, Peeled And Deveined With Shells Reserved To Make Stock
3 cups Shrimp Stock (see Below) Or Water
3/4 cups Flour
3/4 cups Canola Oil
1 cup Celery Finely Chopped
1 cup Bell Pepper, Finely Chopped
2 whole Onions, Finely Chopped
1/2 cups Green Onions, Finely Chopped
4 cloves Garlic, Finely Chopped
1 teaspoon Sugar
1 can (6 Oz. Can) Tomato Paste
1 can (14.5 Oz. Can) Diced Tomatoes (with Green Chiles If You Like It Spicy)
1/4 cups Parsley, Minced
2 whole Bay Leaves
1 teaspoon Salt, Or To Taste
1 teaspoon Cayenne Pepper, Or More If You Like It Spicy

1
1.
2
If you are making your own shrimp stock, place shrimp shells in a large pot and cover with about 6 cups of water.
3
Boil for about an hour.
4
Drain and reserve 3 cups of liquid.
5
Leave stock boiling on the stove.
6
2.
7
Heat oil in a heavy-bottomed pot.
8
Add flour and make a dark roux, stirring constantly.
9
3.
10
Add celery, bell pepper, onions and garlic and saute until vegetables are tender.
11
4.
12
Add tomato paste and sugar and cook just until tomato paste turns brown.
13
5.
14
Add diced tomatoes, parsley, bay leaves, salt and cayenne pepper.
15
6.
16
Add shrimp stock (still hot) very gradually so as not to break apart the roux.
17
Simmer for 45 minutes.
18
Mixture should be a stew-like consistency.
19
7.
20
Add peeled shrimp and simmer for about 10 minutes or until shrimp are pink and cooked through.
21
Remove bay leaves before serving.
22
8.
23
Serve with hot white rice.

1106

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pounds Shrimp, Peeled And Deveined With Shells Reserved To Make Stock, 3 cups Shrimp Stock (see Below) Or Water, 3/4 cups Flour, 3/4 cups Canola Oil, and more.

Yes, Shrimp Creole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Creole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions