Shrimp Creole


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  • 1 pound raw shrimp, peeled and deveined
  • 1/3 cup flour
  • 1/3 cup olive oil, plus 2 Tablespoons
  • 1 cup hot water
  • 1 6-ounce can tomato paste, plus one can water
  • 1/2 cup red and/or green peppers, chopped
  • 1/2 cup onion, diced
  • 1/2 celery, diced
  • 2 cloves garlic, minced
  • 1 14-ounce can diced tomatoes
  • 1 Tablespoon Creole Seasoning
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon hot sauce or to taste
  • 1 or 2 Bay leaves
  • Parsley for garnish
  • 2 cups cooked rice


  1. In a large skillet, sauté peppers, onions, celery and garlic in 2 Tablespoons oil over medium heat until soft, about 3 minutes. Remove from pan and set aside.
  2. In a large bowl add shrimp, tomatoes (do not drain), lemon juice, Worcestershire, bay leaves, seasoning and zest. Set aside.
  3. Add flour and ⅓ cup oil to skillet. Whisk together over medium-low heat until bubbles form and mix slightly browns. Slowly add hot water a little at a time, whisking constantly to form a smooth paste or “roux”. Whisk in tomato paste plus the can of water.
  4. Reduce heat and add shrimp mixture. Simmer 5 minutes or until shrimp are pink and fully cooked.
  5. Remove and discard bay leaves. Add hot sauce as desired. Spoon mixture over rice, garnish with dried parsley.


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