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Shrimp Creole Recipe

Shrimp Creole

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on March 09, 2011

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    This recipe is very similar to the recipe my mom made and passed down to me. It came from an old 1940"s junior league cookbook from some little town in Louisiana, and is our family favorite for special occasions.I borrow from Alton Brown and bake my roux. This takes a bit longer but guarantees a nice dark brown roux without a chance of burning -done that more than once. While the roux bakes I can get all my prep work done with my veges, peel my shrimp and make a shrimp stock from the shells. Sometimes I use the cayenne and some times not depending on who's coming to dinner. My original recipe also calls for tomato paste instead of canned tomato, but its wonderful just the same and even better the next day if there's any left.Thanks Emeril.

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  • on October 13, 2010

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    Teriffic, I took the roux darker than I thought I would and then I let it go some more. Substitute cubed blackened Mahi on top of the sauce without cooking in the sauce. Didn't have any extra shrimp stock laying around so used beer instead. Wife loved it.

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  • on August 24, 2010

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    This was my first attempt at making this dish. This recipe definitely delivered so I will surely make this again. I added a couple of extra things to it to "kick it up a notch" but I won't say what they were.

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  • on February 19, 2010

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    This dish was excellent. Easy to make thick rich and we all loved it. Had a nice kick too!! I threw in a little okra just for the fun of it!! YUMMY

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  • on November 02, 2009

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    Made it this weakend for some friends we all loved it.

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  • on June 16, 2007

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    This recipe is fantastic! It's a little spicy but well worth it.

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  • on January 04, 2005

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    This recipe was well received by my Dinner Club. I substituted Furmano's crushed tomatoes for the tomato concasse. It was just the right consistence to serve over rice, not too thick and not too runny. I would suggest serving okra as a garnish to make it a real "creole" dish.

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