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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 61-70 of 92

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  • on May 15, 2009

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    It was my first time ever making creole, and I was glad I tried it. I did do a couple things differently... couldn't find seafood stock, so I used chicken; only did 1 onion (because I am not a huge onion fan only did half a pepper (because I am not a huge pepper fan either added red pepper flakes for more heat. I think next time I will serve it with rice or pasta.

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  • on May 09, 2009

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    I live in the upper Plains where there are no Cajun, Creole, Southern or Soul Food restaurants. My "jones" for the above flavors kicked in and I decided it was time to feed my need. I read this recipe, and Emeril's, and decided to give this one a shot. I followed the recipe pretty much to the letter, with the following expections: 1 I used a pound and a quarter of fresh shrimp. It's all the market had available. After making this dish, two pounds would have been too much. 2 I used a tablespoon of cayenne pepper. 3 I added a tablespoon of Emeri's cajun seasoning. 4 I sliced three andoullie sausages and added them in with the shrimp 5 I made a quick thickener of flour and cold water (from Emeril's recipe to thicken it up a bit. I'm sure the recipe would have been fabulous on it's own, but the sauce seemed a little thinner than I prefer and I like a little more heat than most. OK; I admit that smoke alarms could have gone off in my mouth. My husband and I loved the outcome, and have happily eating leftovers. I added buttermilk cornbread and called it a meal. This is the kind of meal that tastes like you slaved over it all day. The flavors are wonderful, and I can see it as the basis for a chicken or even vegetarian creole. It's a great basic recipe that you can also make your own. It smelled so good and tasted so great that I totally forgot to add the green onion at the end. Oh well...I guess I'll just have to make some more....

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  • on May 03, 2009

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    I love this recipe! So simple, great kick (for this Northerner wimp. I've been making a much-simplified version of shrimp creole for years, and now I realize what the real thing should taste like! I like to serve with green pepper "cups".

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  • on April 21, 2009

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    Well I have to say I am impressed, I am from the cajun and creole capital Louisiana. The creole was very tasty. I made a few adjustments, but all in all it came out amazing.

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  • on April 21, 2009

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    This recipe was great! It was very easy to make, although finding the seafood stock at the grocery store was difficult. I had to go to 3 different stores! I will be making this again, possibly using shrimp and chicken next time. Thanks for the great recipe--it is a keeper!

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  • on April 13, 2009

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    My family agrees this is the best creole we've ever had anywhere. I doubled the recipe and also added some andouille sausage and cooked chicken. Everyone went nuts over this dish. It was great warmed up and froze well. I highly recommend this dish... especially if you're feeding a crowd or need to cook ahead. I can't say enough good things about this dish... YUMMMMY!

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  • on April 10, 2009

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    OH my goodness this CREOLE was so good. Im from Alabama and I dont even eat spicy food but, I wouldn't mind eatin it now. I LOVED this receipe and can't wait to continue to try some more receipes. I also drenched the CREOLE over long grain white rice and it was SUPERB.

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  • on March 21, 2009

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    One of the easiest recipes that was incredibly flavorful! Easy to adjust the 'heat' for us spicy people!

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  • on March 15, 2009

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    I have been cooking creole and cajun food for "many" years and this is probably the easiest recipe and has the best taste I have come across. I have sent it to my children and my friends. With proper credit of course :.

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  • on March 09, 2009

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    This is just delicious. I made a few adjustments--halved the cayenne and used cubanelle pepper instead of bell pepper, vegetable stock instead of fish or shrimp stock which I found unreasonably expensive at my local grocery store.

    II served it with basmati rice.

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