Shrimp Creole
Try this Shrimp Creole I recipe, or contribute your own.
Try this Shrimp Creole I recipe, or contribute your own.
- Carbohydrate 4.45944749887742 g
- Cholesterol 940.335416675387 mg
- Fat 192.525952642144 g
- Fiber 0.682956931890272 g
- Protein 229.033455971944 g
- Saturated Fat 57.7537148631862 g
- Serving Size 1 1 Serving (1553g)
- Sodium 957.450388917302 mg
- Sugar 3.77649056698714 g
- Trans Fat 16.2729455557756 g
- Calories 2725 calories
Step-by-step
- In a dry frying pan, heat flour; stirring constantly over medium heat about five minutes or until brown.
- Mix butter or margarine into browned flour.
- Stir in tomato paste, onion, salt, chile pepper, stock, bay leaves, thyme, and parsley.
- Simmer for approximately twenty minutes.
- Add shrimp; cook for 5 to 10 minutes, or until shrimp have all turned pink.
There are few entrees as simple yet indulgent as shrimp creole. The flavors of the "holy trinity" of Louisiana cooking—onion, celery, and green bell pepper—meld together effortlessly with juicy shrimp in a luscious tomato-based sauce. While it may seem intimidating to make shrimp creole from scratch, this recipe breaks down the steps in a way that makes it accessible to even novice home cooks.
Shrimp creole is a versatile dish that can be tailored to your taste and preferences. For instance, if you prefer a spicier dish, you can add more cayenne pepper or even a dash of habanero pepper.
