Photo: Shrimp Creole Recipe
Ingredients
- 4 ounces (1 stick) butter
- 2 cups chopped onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- Salt and cayenne
- 2 bay leaves
- 2 pounds peeled, seeded and chopped tomatoes
- 1 tablespoon chopped garlic
- Dash of Worcestershire Sauce
- Dash of hot sauce
- 2 tablespoons all-purpose flour
- 1 cup water
- 2 1/2 pounds of large shrimp, peeled, tail-off, and deveined
- Essence, recipe follows
- 1/2 cup chopped green onions
- 2 tablespoons chopped parsley
- 4 cups cooked long-grain white rice
Directions
In a large saucepan (one gallon), over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Season with salt and cayenne. Bring the mixture up to a boil and reduce to a simmer. Simmer the mixture for about 15 minutes. If the mixture becomes too dry add some water. Season the mixture with the Worcestershire Sauce and hot sauce. Whisk the flour and water together. Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes. Season the shrimp with Essence. Add the shrimp to the mixture and continue to cook for about 4 to 6 minutes or until the shrimp turn pink and curl up. Stir in the green onions and parsley.
Check the seasoning and add more salt and cayenne if needed. Serve the Shrimp Creole spooned over the rice.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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By LILLIANCOOKS
Long Island,N.Y.
on July 07, 2012
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This was very good! I made it exactly as written, but it was way too spicy! I think I'll skip seasoning the veggies with the cayenne next time.
By LethiaAnn
on April 29, 2012
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This was great! Have made Shrimp Creole from scratch and decided to "do it right" with a recipe. Some of the same ingredients, but more of the seasonings were used from the recipe. I also included my usual Creole seasoning. From other comments, I am hoping it is tastier tomorrow! I doubled the ingredients and used canned tomatoes.
By kleighs84
Bowling Green, KY
on January 06, 2012
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This was a good recipe but I would advise you to watch out for the cayenne. I like my food a little more spicer than most, so I wasn't shy about it. I added cayenne as instructed and it ended up being way too hot! My mouth was on fire the whole time I was eating it. I also cut this recipe in half b/c it was only for 2 people. I had to keep adding water to it but didn't add enough b/c my celery was still a little crunchy even though I simmered the mixture about 15-20 minutes more than it said to. I will try this again but will make adjustments.
Read all 27 reviews