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Shrimp Creole Recipe

Shrimp Creole

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (116)

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Average Rating:

Total Reviews: 116

Showing 91-100 of 116

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  • on September 03, 2008

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    Thoroughly enjoyed this recipe! It was a little bland for my taste so I "doctored" it a bit - 1/2 teaspoon garlic salt, additional 1 teaspoon hot sauce and 1/2 teaspoon red pepper flakes. It was so easy to let the crock pot do the work. The smell was overwhelming and added to the enjoyment of the meal. This would be great with chicken or pork also!

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  • on September 02, 2008

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    This is a VERY easy recipie - I tend to like things a bit spicier... add a bit more hot sauce and chili powder.

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  • on May 28, 2008

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    I just loved this recipe. I'm not fond of really spicy dishes but this was just right. I used chipotle sauce and pre-cooked shrimp. Definitely a recipe for the family box.

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  • on May 21, 2008

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    I made this dish for the first time this week. It was fabulous. My husband ate two helpings! The only thing I added was a bay leaf to the sauce while in the crock pot. I am from Georgia, so Paula can do no wrong in my eyes. I will be making this again soon.

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  • on May 18, 2008

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    I would have to say that this is my favorite Paula Dean dish. It is so good and everyone that I have made it for has loved it.

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  • on May 17, 2008

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    I really enjoyed this receipe, saute a few ingredients. Add everything but the shrimp to the crockpot and you have a fast, easy, and hot meal with some instant or even long grain rice. I loved it. I actually watched the esipode and then got online for the receipe I made it just as easy as Paula. Thanks!

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  • on May 17, 2008

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    This is a great recipe for people trying to watch their weight! I am following Weight Watchers and most of Paula's meals are fun to watch her cook, but are too high in calories to eat. This one works even if you cut the oil in half. Add some jalapeno peppers as a topper and you have a winner.

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  • on May 16, 2008

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    Luvya, Paula, but you forgot the Creole. What makes it 'CREOLE' is that it starts with a ROUX(1/4 cup oil, 1/4 cup flour sauteed until golden, then the 'Trinity' is added and sauteed till limp, then the tomato sauce and a soupcon of water just to rinse out the can. Seasoned simply with salt, pepper, cayenne, and bay leaf. Cook for at least twenty minutes. Add shrimp and cook till done.
    Without a roux, you're cooking Shrimp in Italian Gravy or Shrimp ala Not From NOLA or Shrimp with Flaming Potholder(if you saw the show. Probably tasty, but not Shrimp Creole!

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  • on May 14, 2008

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    I doubled everything but the shrimp, added garlic and a minced adobo pepper with a spoonful of sauce. The roof of my wife's mouth fell out, but I thought it was FANTASTIC!!!

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  • on May 12, 2008

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    We added a little garlic to the veges and some hot links to the sauce. A little "Gumbo Creole", it was yummy and I'm sure we will be making it again.

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