Shrimp Creole IV Recipe - Allrecipes.com
Shrimp Creole IV Recipe
  • READY IN hrs

Shrimp Creole IV

Recipe by  

"Here is an easy recipe for that New Orleans favorite: shrimp in a spicy red gravy. If you already have stock on hand, its a very quick, easy meal with a huge 'wow' factor."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    1 hr 10 mins
  • COOK

    1 hr 5 mins
  • READY IN

    2 hrs 15 mins

Directions

  1. In a medium stock pot, combine the reserved shrimp shells, 1/2 onion, 1 carrot, 2 strips celery, and 4 cups water. Simmer for 1 hour, uncovered; stirring occasionally. Strain the stock into a smaller saucepan, boil and reduce the stock to 2 cups. Remove from heat.
  2. In a heavy skillet, melt grease over medium heat. Add the onions, celery, garlic and green bell pepper; saute until soft and beginning to caramelize around the edges.
  3. Add the bay leaves, salt, black pepper, brown sugar, cayenne pepper, hot sauce, and 2 cups reduced shrimp stock. Bring to a boil and add crushed rosemary, crushed thyme, crushed basil, tomatoes, and tomato sauce.
  4. Cover and simmer over low/medium heat, stirring occasionally, for 1 hour.
  5. Add the cleaned and deveined shrimp. Stir, cover and turn off the heat. Let the shrimp sit for 15 to 20 minutes or until pink throughout. Sprinkle the green onions on top.
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Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2006

Fantastic dish! It's very spicy, which my family loves, but others should beware. I used canned chicken stock instead of making the shrimp stock and I still thought it was excellent (and much faster!).

 
Most Helpful Critical Review
Jan 12, 2008

I am sorry...but for the amount of work it took ( roughly 2 hrs ) to make it, somehow, something was lacking. I cannot explain what exactly is lacking....but there is an underlying ` blandness ` to the whole recipe, despite the amount of spices and salt I put into it. I am knowledgeable of other types of cuisines, that usually use a lot of spices with their food, to create the flavour...such as Indian and Latin American ethnic dishes. I will try the recipe again and possibly re-rate the recipe, but this time, maybe I will use a richer tomato sauce and add something else to the shrimp stock to give it that boost.

 
Feb 24, 2004

Good stuff!! I only had 2 lbs of tiger shrimp on hand, so sub'd 1 lb of chicken breast (cubed), adding it halfway thru the 1-hour covered simmer. Can't buy good tomatoes now, so used 2 cans (15oz) Diced Tomatoes in Sauce and 1 can (15oz) Tomato Sauce. Used 1-1/2 tsp salt. I know how much fire is in 1 tsp of cayenne, so to please the family I cut cayenne down to 1/4 tsp, Tabasco to 1/2 tsp. Still had a good ZING! Served with rice. Leftovers were even better the next day. Thanks for a great recipe, Stefanie!

 
Feb 24, 2009

VERY GOOD! I DID OF COURSE, MAKE A FEW MINOR ADJUSTMENTS. INSTEAD OF TOMATO SAUCE AND 4 TOMATOES, I USED 1 LARGE CAN OF DICED TOMATOES AND 1 6OZ CAN OF TOMATOE PASTE. ALSO, WHEN SAUTEEING THE ONIONS, GARLIC, CELERY ETC, I ADDED A CUT OKRA. LASTLY I ADDED SAUSAGE TO HAVE A MORE MEAT VARIETY. OVERALL A GREAT RECIPE. WILL MAKE AGAIN AND AGAIN, I'M SURE! THANKS FOR THE RECIPE!!!

 
Nov 01, 2005

I was surprised how wonderful this recipe turned out. I used the creole seasoning recipe from this site (3 tbl) instead of the spices listed. Also, if you do not chop up the veggies for the stock...much easier. Unfortunately, I shared some with my friends and am having to make a HUGE pot for our monthly dinner. Thanks Stefanie this recipe ROCKS!

 
Jan 22, 2007

I thought my mom took her creole recipe to the grave, but this is near perfect to hers..thanks so much for sharing!

 
Apr 06, 2007

This had great flavor and was easier than I ever imagined. I added 2 teaspoons salt and 2 teaspoons Tabasco. Also, I messed up and added the green onions in with the other onions, but it was good. I used a vegetarian bouillon cube instead of making the shrimp stock. I would make again! We're thinking of serving this over linguine, orzo or risotto next time instead of rice. *I did not use bacon fat. I substituted olive oil. We used the leftover over linguine and baked it with feta cheese and mozzarella. Yum!

 
Nov 10, 2010

Very tasty. I cut the recipe in half and found that the servings are extremely generous (it was more like 4 or 5 servings rather than 3). Added a bit of hot Italian sausage about 1 minute after the onion/celery/etc. Like others, I used a can of diced tomatoes rather than fresh. I found that I had to let it simmer uncovered for ~15mins to get it to reduce to a good consistency but that is likely because I didn't drain the canned tomatoes.

 

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Nutrition

  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 358 mg
  • 119%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 41.3 g
  • 83%
  • Sodium
  • 1234 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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