Shrimp Creole
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- Recipe categories: Rice, Grains, Shellfish, Shrimp, Meat, Vegetables, Celery, Tomato,
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Average Rating:
Total Reviews: 35
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By CBerk
on February 13, 2013
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This recipe was very easy to make, which was great. It didn't quite have the taste I was looking for in a shrimp creole -- which is one of my favorite dishes. The amount of celery may have been a bit overbearing so I would decrease the amount next time. I used clam juice instead of water to give it more flavor. Overall, my husband liked it but I thought it was just OK.
By cook4coop
on February 20, 2012
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This was a huge hit at my mardi gras party. It was a risk since I had never made it before and literally made it two hours before my party. The only mistake I made was not making enough! Everyone Loved it! The fresh tomatoes and garlic I believe made a huge difference in flavor as well.
By cayenneman
Perry, GA
on December 04, 2011
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The best, hands down! All of Emeril's recipes ROCK!!!
By CCSNOWMAN
Fairfield Glade, TN
on January 30, 2011
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I substituted V-8 for the water, and my guests and my self thought it was FAB.
Also sprinkled the shimp with ESSENCE and let it set for about 1/2 hour.
Emeril KICKS.
By rakreview
Milwaukee, WI
on November 20, 2010
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I love the ease of the recipe. I found a way to get more flavor. I used the shells from the shrimp, added onions and made a simple stock. I used this in place of the water. A nice addition to a wonderful Emeril recipe! I'm sure he would approve!
By colbraabb_8589225
Sugar Land, TX
on August 22, 2009
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I found this recipe about a year and a half ago. My kids ask for it all the time! There are rarely leftovers and when there are they are gone the next night. I have also made this for my family and they love it as well. Very easy to make, but doesn't taste like it!
By redlibra2000_25...
Colorado Spring...
on July 28, 2009
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Super easy recipe to follow, always a crowd pleaser, and TASTY! This is a household favorite and I have made it several times. Usually use canned fire roasted or diced tomatoes instead of fresh and always comes out fantastic. During shrimp season here, this is a great recipe to have on hand!
By lcwiney_11510222
lake charles, LA
on January 02, 2009
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I cooked this tonite and it was absolutely delicious and what a beautiful dish it was to even look at. This was very tasty. I only did 1 lb of small shrimp and it was plenty!!! I would recommend this dish to anyone. I also cooked fried fish in a lemon pepper batter and it went well together!
By dvandeklundert_...
Lafayette, LA
on May 04, 2008
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I knew everyone loved it because they came back for seconds! I used canned diced tomatoes instead of fresh. Quick, easy,and delicious.
By m.r.garza_8317439
San Antonio, TX
on September 13, 2007
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Shrimp Creole by Emeril is one of my family's favorites. And, yes, the kids love it, too. I didn't know how great it was until I had Shrimp Creole at my aunt's house. She's from New Orleans, and hers was very good, but not as good as Emeril's (and mine! This shrimp creole recipe barely fit in my shallow cooking pot, so I bought a Dutch (French oven from Le Crueset especially with this recipe in mind. Oh, and did I mention that this great-tasting recipe freezes well and reheats just as delicious as when first made? I'm telling you, this is a great recipe.