Going back to my Creole roots with this recipe. Shrimp Creole has been a Louisiana staple dish since, well, forever! And with good reason. It’s easy and has the most amazing balance of flavors. Fresh shrimp from Louisiana’s gulf takes this one over the top! Watch me make it…
Shrimp stock makes all of the difference in this recipe. Preferably, my Shrimp Stock. I added 1/2 cup of white wine to my original recipe. Just pour it in right after searing the shells.
I like to use basil, garlic, and oregano diced tomatoes. Adds extra flavor with me needing to chop additional herb. I also use tomato sauce. Crushed tomatoes will work as well. In fact, you can eliminate the need for flour if you use crushed tomatoes.
The stars of this dish are these big, juicy, and fresh shrimp from Louisiana’s Gulf. The were huge! I love using these shrimp because of the slight sweetness they possess. I toss them in liquid crab boil for a little extra kick. Then, add in them at the very end of the cooking process to ensure that they don’t overcook.
Don’t forget the warm, white rice!
- 2-3 lbs 21-30 count shrimp
- 2 tsp liquid crab boil (optional)
- 1 T olive oil
- 4 T butter
- 1/2 cup diced onion
- 1 diced bell pepper
- 2 diced celery stalks
- 2 tsp minced garlic
- 2 T all purpose flour*
- 1/2 cup dry white wine
- 1 1/2 cup shrimp stock
- 28 oz tomato sauce*
- 2 tsp Worcestershire sauce
- 14.5 oz can petit diced tomatoes (drained)
- 2 bay leaves
- 1 tsp thyme leaves
- 2 tsp granulated sugar
- 1 T onion powder
- 1 T garlic powder
- Creole seasoning to taste
- parsley or green onions to garnish
- Heat olive oil in a heavy bottom pot or Dutch oven
- Add in onions, bell peppers, and celery
- Saute until translucent
- Add in the minced garlic and saute for 30 secs.
- Sprinkle in flour and stir for 1 min
- Pour in the wine and stock
- Simmer for 5 mins
- Add in all remaining ingredients except for the shrimp, liquid crab boil, and Creole seasoning
- Stir, cover, and simmer on low for 30 mins
- Season to taste
- Toss the shrimp in the crab boil and add them into the pot
- Stir until the shrimp are pink and fully cooked; about 5 mins
- Serve over warm rice and garnish with green onions or parsley.
- *Crushed tomatoes maybe used instead of tomato sauce to eliminate the need for flour.