Spicy Shrimp Creole Recipe

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Most Helpful Positive Review

Jan 22, 2007

This is a quick and very good flavor. The only change I made was to 1/2 the recipe (just the two of us)and I used fresh tomotoes and fresh shrimp. Served with white rice, crusty bread and salad. Wonderful meal and very quick. I plan to use for a large family meal as it would be easy to pre-cook everything ahead. Just throw in the shrimp and reheat while preparing the rice. Nice company meal. Thanks for the post.

—Vicki Mixon

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Most Helpful Critical Review

Dec 14, 2011

too saucy, needs the addition of sausage and possibly less tomato base. seems to be missing something. served with polenta which was decent. sort of a confused meal.

—BUFFALOS9

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144 Ratings

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Mar 04, 2003

That was great! My boyfriend said it reminded him of being back home on the bayou. I followed suggestions from some of the others. I added one chopped green bell pepper. I used one 8 oz can of tomato paste, 1 14.5 oz can of stewed tomatoes and one 14.5 oz can of rotel. I didn't really measure the spices. Just dumped in cayenne and tabasco until it looked about right. I let it cook in the slow cooker on low for 6 hours and then added the shrimp and let it cook another 2 hours. It was perfect and pretty spicy. Thanks Pamela, I've been looking for some recipes that would taste like dishes my boyfriend used to eat in Louisiana.

—KATIECOWAN

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Oct 09, 2002

This was good but next time I would cut down on the cayenne pepper. Served it New Year's Day.

—BARBIE0492

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Dec 04, 2002

Really tasty creole recipe. I pretty much followed the recipe without any substitutions with the exception of using extra hot Rotel instead of crushed tomatoes. I would also recommend getting fresh shrimp from the seafood counter at your grocery store instead of the frozen kind. Frozen shrimp tend to give it a funny taste. Pour it over a bed of freshly made white rice and some hot buttered cornbread and you have yourself a meal made in cajun heaven!

—thouton

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Jul 27, 2004

Excellent...but I doctored a little...added 1/4 cup wine, a slpash of worshester, juice of a lime, can of Rotel, green and red pepper, less celery, cooked the sauce for an hour.....my sister says it was better than her real Cajun recipe

—FENGSHUI1

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May 14, 2003

Loved it! My husband really loved it. He loves spicy food so I doubled the Cayenne pepper and used Habenero Pepper sauce....and tons of it. He was in heaven. Not to mention that this recipe is actually rather heathly. What more could I want! Definitely use fresh shrimp if you can...I used half fresh and half left over frozen cooked shrimp I already had on hand and the fresh shrimp really did taste wonderful.

—TMK1

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Oct 09, 2002

"Spicy" is the keyword here! I followed the recipe to the letter...it was delicious and has a great "kick" (I would hold back on some of the pepper if serving to kids or people who are not spicy food fans)

—NATBATVAC

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Nutrition

Calories
240 kcal
12%

Carbohydrates
17.5 g
6%

Cholesterol
173 mg
58%

Fat
7.6 g
12%

Fiber
3.8 g
15%

Protein
26.3 g
53%

Sodium
940 mg
38%

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

Nutritional Information

Spicy Shrimp Creole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 240
Calories from Fat: 69

% Daily Value *
Total Fat 7.6g 12 %
Saturated Fat 1.1g 6 %
Cholesterol 173mg 58 %
Sodium 940mg 38 %
Potassium 818mg 23 %
Total Carbohydrates 17.5g 6 %
Dietary Fiber 3.8g 15 %
Protein 26.3g 53 %
** Sugars 4.3g
Vitamin A 26 %
Vitamin C 34 %
Calcium 15 %
Iron 49 %
Thiamin 19 %
Niacin 82 %
Vitamin B6 25 %
Magnesium 28 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.