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Shrimp Creole Recipe

Shrimp Creole

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (92)

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Average Rating:

Total Reviews: 92

Showing 11-20 of 92

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  • on September 12, 2011

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    This was my first time eating or making this meal and it was really good. My favorite shrimp recipe was shrimp scampi but I have to say this recipe replaced as my favorite shrimp meal.

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  • on September 11, 2011

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    Did a Cajun themed night and made my first shrimp creole using this recipe. It was delicious! I did find it to be soupy so I let it simmer for about an hour and added a tablespoon of tomato paste. Also added chopped up chicken thighs that really added flavor. This was a huge success for a hungry bunch watching the Saints game!

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  • on September 10, 2011

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    Great flavor... the sauce was a little runny so I had to improvise with some tomato paste, my husband isn't much of a fish fan so I substituted chicken & chicken stock. Overall great dinner though!

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  • on September 07, 2011

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    I thought this was an excellent base recipe. But at my house we like things spicy! So I added a few ingredients to kick up the heat: a chopped jalapeno pepper & about a teaspoon each of hot spanish paprika & hot chili powder. I also added cumin which my dad said gives shrimp depth of flavor. One thing I should note is that I followed the cooking instructions yet the celery came out crunchy. It wasn't bothersome, but if you don't want crunchy celery you might consider increasing the simmer time or chopping it extra finely. There seemed to be some confusion among other reviewers about the kind of tomatoes that should be used and I think I figured out why. The recipe as appears here on the website calls for whole tomatoes. But on the show, Gina said that she was adding crushed tomatoes. I’d go with what was said on the show.

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  • on May 03, 2011

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    Pat & Gina - THANKS for such a good recipe. The flavor is great and easy to manage. I make this often. The one thing I do change is I use Vegetable stock instead of Seafood stock. I think it lets the flavor of the spices come thru better

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  • on April 19, 2011

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    I was very impressed with this recipe it was good good good one of my favorites!

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  • on April 17, 2011

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    I changed it up a little bit and used beef stock since my local store didn't carry seafood or shrimp stock. I also used a lb of both beef and shrimp. It is very tasty, but also pretty spicy. Too spicy for my wife, and my youngest son added cheese to his to cut the heat. I even omitted the dash of hot sauce. Not sure how that tasted as I didn't want to try it. I found it very tasty, a little on the hot side for me, but it was certainly bearable. This would make a great base for gumbo and I will most likely add sausage and chicken, and maybe some leeks to this when I make it again.

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  • on March 31, 2011

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    Delish! Halved the recipe because it's just me and my husband and forgot to halve the spice :-P whoops! Came out a bit spicy but the flavor was all there. Because of the differences in opinion in the comments we used chopped tomatoes (figured that was the middle ground between whole and crushed and will used crushed next time because I ended up trying to crush the tomatoes with my spoon anyway. If your sauce is a bit watery like ours was, just thicken with a little tomato paste. I let it simmer for at least 45-50 minutes to allow the flavors to cook together. I must say, if you can, make the sauce the day before and let it sit in the fridge. We heated this up the next day and it.was.amazing! I mean 10x better than the day before. We used fresh shrimp so they were still nice and firm the next day but if you're worried about them being mushy just reheat in the pot and add the shrimp then. Takes a bit of time so will only make for special occasions but definitely adding to my recipe box.

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  • on March 08, 2011

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    Oh my goodness this was so delicious..right amount of heat and flavor!! Made it for my family last night and they can't wait till I make it again...I love ALL your recipes..Thanks Pat n Gina you 2 are my favorite cooks!!!!!!!!!!

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  • on March 05, 2011

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    Made this for dinner last night and we really loved it. Served it over wild rice blend. It was quite easy and quick. Halved the recipe and used 14.5 oz can of diced tomatoes and some tomato paste from the tube. While I don't think it is a truly traditional creole it was quite tasty. Will make again.

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