This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Shrimp Creole IV

By: Stefanie

"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."

Rate/Review | Read Reviews (25)

Prep Time:
1 Hr 10 Min

Cook Time:
1 Hr 5 Min

Ready In:
2 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 pounds medium shrimp - peeled, deveined and shells reserved
1/2 onion, chopped
1 carrot, finely chopped
2 strips celery, chopped
4 cups water
1/3 cup bacon grease
2 onions, chopped
2 strips celery, chopped
1 tablespoon minced garlic
1 large chopped green bell pepper
2 bay leaves
salt to taste
1 1/2 teaspoons freshly ground black pepper
2 teaspoons brown sugar
1 teaspoon cayenne pepper
1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
4 tomatoes, chopped
2 cups canned tomato sauce
1 cup chopped green onion

Directions

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.
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.
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.
Cover and simmer over low/medium heat, stirring occasionally, for 1 hour.
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.