Shrimp Creole III Recipe - Allrecipes.com
Shrimp Creole III Recipe
  • READY IN ABOUT hrs

Shrimp Creole III

Recipe by  

"A hearty and spicy shrimp stew with onions, green peppers, celery, tomatoes, and wine. Serve over hot, cooked rice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. In a large heavy iron pot; medium heat, pour in olive oil and saute onions, celery, bell pepper and garlic until well wilted. Add flour and tomato puree and stir together. Gradually pour in 10.75 ounces of water.
  2. Cook for 15 minutes, stirring occasionally. Pour in diced tomatoes and wine; cook for 15 minutes.
  3. Season with hot sauce, Cajun seasoning, salt and parsley. Stir in the shrimp. Cover and cook over low heat for 30 minutes. Meanwhile, in a saucepan bring 2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  4. When the dish is done, let it sit for 10 minutes. Serve over the cooked rice.
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Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2003

THIS RECIPE IS A BELIGHTFUL MIX OF FRESH VEGETABLES AND SHIMP. I USED FOR 8 SERVINGS AND USED ONLY ONE CAN OF TOMATOE PUREE AND LESS WATER, ALSO I USED TWO TEASPOONS OF FLOUR. THIS MADE THE TEXTURE OF THE BROUTH PERFECT.

 
Most Helpful Critical Review
Apr 25, 2013

This is similar to my version, except that i would be using vermouth vs white wine,( just a little perkier), and chili powder and cayenne (same as hot sauce) instead of the cajun seasoning. I also throw some sliced mushrooms in. I have had it served at a restaurant plus peas and carrots (sweetens the dish) and zucchini. yummy! a garden of flavors to feed the soul. In my book this tops the charts! I will serve lemon wedges along side of my fish dishes as the lemon is a great freshener and opens the palette. I noticed a comment that is my only last thought that is important to me... sauté the shrimp with your oil, either butter or olive oil and the chili powder. it will seal the shrimp guaranteeing they will stand out in the finished product.

 

43 Ratings

Feb 04, 2007

This is excellent. I wouldn't say it is spicy, but has a great flavor. Next time I might add a little more cajun seasoning. Thanks for a great recipe!

 
Mar 02, 2006

Very tasty and not difficult at all. I did use chicken broth instead of water. That was the only change I made. Made it last night... having leftovers tonight and can't wait! I love when after dinner my husband says "That's a keeper!" Thanks for the "keeper"!

 
Nov 02, 2008

this was good. i added 2 slices of lemon and let them simmer in the sauce then i removed them w/ the bay leaf. my grandma taught me that. also used homemade shrimp stock instead of the water for more flavor. chix stock would work fine too

 
Aug 11, 2003

Great blend of flavors! Even the kids liked it!

 
May 24, 2010

Made this recipe as written. The kids and I loved it. Husband said it was good but too watery. I think he didn't use enough rice to soak up the yummy sauce! I will make this again.

 
Nov 22, 2005

Easy to make and delicious flavor. I chose to make the sauce without cooking the shrimp in it. Instead I sauteed the shrimp in butter and cajun spices and served it on top.

 

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Nutrition

  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 259 mg
  • 86%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 38.5 g
  • 77%
  • Sodium
  • 1007 mg
  • 40%

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

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