Shrimp Creole Recipe

Name: Shrimp Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons extra virgin olive oil; 1 onion, finely chopped; 3 bunches chives (2 cups) or 12 scallions, finely chopped (2 cups); 4 shallots, finely chopped; 6 garlic cloves, finely chopped (2 tablespoons); 1 -2 scotch bonnet pepper, seeded and finely chopped (or other very hot fresh chiles); 2 teaspoons finely chopped fresh ginger; 1 ½ teaspoons curry powder, preferably Madras; 3 large ripe tomatoes, peeled, seeded and diced (about 2 1/4 pounds); 1 cup finely chopped fresh parsley; ¼ cup chopped fresh cilantro; 1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme leaves; 1 bay leaf; ⅓ cup dark rum; 1 cup fish stock or 1 cup bottled clam juice; 2 tablespoons tomato paste; 18 jumbo shrimp (about 1 1/2 pounds) or 24 large shrimp, peeled and deveined (about 1 1/2 pounds); 2 tablespoons lime juice, plus more to taste; ¼ teaspoon salt; ¼ teaspoon fresh ground pepper

Servings: persons

1 ½ tablespoons extra virgin olive oil
1 onion, finely chopped
3 bunches chives (2 cups) or 12 scallions, finely chopped (2 cups)
4 shallots, finely chopped
6 garlic cloves, finely chopped (2 tablespoons)
1 -2 scotch bonnet pepper, seeded and finely chopped (or other very hot fresh chiles)
2 teaspoons finely chopped fresh ginger
1 ½ teaspoons curry powder, preferably Madras
3 large ripe tomatoes, peeled, seeded and diced (about 2 1/4 pounds)
1 cup finely chopped fresh parsley
¼ cup chopped fresh cilantro
1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme leaves
1 bay leaf
⅓ cup dark rum
1 cup fish stock or 1 cup bottled clam juice
2 tablespoons tomato paste
18 jumbo shrimp (about 1 1/2 pounds) or 24 large shrimp, peeled and deveined (about 1 1/2 pounds)
2 tablespoons lime juice, plus more to taste
¼ teaspoon salt
¼ teaspoon fresh ground pepper

1
Heat oil in a large nonstick skillet over medium heat.
2
Add onions, chives (or scallions), shallots, all but 1 teaspoon of the garlic, chiles, ginger and curry powder.
3
Cook, stirring, until just beginning to brown, 4 to 5 minutes.
4
Stir in tomatoes, 1/2 cup parsley, cilantro, thyme and bay leaf.
5
Increase heat to high and cook, stirring, for 1 minute.
6
Stir in rum and bring to a boil.
7
Add fish stock (or clam juice) and tomato paste.
8
Reduce heat and simmer until thickened and well-flavored, about 10 minutes.
9
Meanwhile, place shrimp in a shallow glass dish and toss with 2 tablespoons lime juice, salt and pepper.
10
Cover with plastic wrap; refrigerate for 20 minutes.
11
Stir the shrimp into the onion-tomato mixture.
12
Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3 to 5 minutes.
13
Stir in the remaining 1 teaspoon garlic.
14
Taste and add more lime juice, if desired.
15
Sprinkle with the remaining 1/2 cup parsley and serve immediately.

786

kcal

Calories

Fat

Carbs

121

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 20 ingredients. The key ingredients include: 1 ½ tablespoons extra virgin olive oil, 1 onion, finely chopped, 3 bunches chives (2 cups) or 12 scallions, finely chopped (2 cups), 4 shallots, finely chopped, 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