Recipe by Gina Owens-Stanley
"One of the easiest and best recipes for Shrimp Creole that I have tried. Try this shrimp dish served over rice."
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rendered bacon fat
chopped stewed tomatoes
chopped green bell pepper
1 1/2 tablespoons
chopped fresh parsley
1 1/2 cups
ground black pepper
frozen, peeled and deveined shrimp
Very delicious. I used butter instead of bacon fat and it still turned out great. My husband and I have been fighting over the leftovers ever since I made it last night.
I know someone's gonna kick me for this review but this was a near-disaster. Perhaps it's because I scaled this to serve 6 but no one was thrilled with this. I even cooked it longer and added addtl cornstarch to thicken but it was very liquidy and VERY bland. I even added some chili powder and a dash of cayenne per other suggestions to spice it up but we were still not happy. "Louisanna Shrimp Creole" also found on this site - we think - is much better. Ediable? Yes. But I almost cried as I tossed out the leftovers (alot)...esspecially since shrimp was involved. I wish I could brag this recipe up, but I just can't...but perhaps it would have worked better had I just done the 2 servings (but then, it wouldn't have fed my family). Ahhh, I guess you can't win them all!? Thanks just the same for posting.
My boyfriend and I really enjoyed this dish with white rice. It turned out perfectly and tastes great. The only thing I did differently is that I sauted the onions, peppers and garlic in a mixture of butter & oil before adding the flour into the butter/oil. I added oil to keep the butter from burning. I highly recommend this recipe..it's a keeper!
Shrimp Creole has always been a mainstay in our southern family. I will have to say that adding the bacon to the mix is what really turns this dish into a gourmet crowd pleaser!We cook the shrimp for a maximum of 10 minutes,to avoid the rubbery texture. Also, we were lavish with the cayenne pepper.Served over white long grain rice . bon appetit!
This is a family favorite. I use olive oil instead of bacon fat because I very rarely have that on hand and then as others suggested browned the onionfirst. I also use red,yellow and orange peppers since I don't care for green. For that extra kick a dash of crushed red pepper. The left overs are even better.
This recipe is really easy to make. I had to add 1/2 tsp. cayenne pepper and 1/2 tsp. tabasco to spice it up a little. But great flavor overall.
This was very good. I added some cayenne pepper and a little bit of hot sauce as well. Very easy to make. Tasted a bit sweet, I guess it was due to the tomatoes.
Surprisingly delicious. I added celery and replaced bacon fat with olive oil and bacon bits. It's so easy to make, I can even make this during work week.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 398
** Calories from Fat: 202
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