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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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 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.
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.
* 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
Check out our collection of almost 200 grilled burger recipes.
A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make grill-free New Orleans-style barbequed shrimp.
Watch as Chef John reveals the secrets to making perfect garlic shrimp.
See how to make simple sauteed shrimp with spicy tomato sauce.