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Shrimp Creole


Shrimpo Creole

Shrimp Creole

Shrimp creole is a southern classic. Don't be daunted by the number of ingredients in this recipe. They're not exotic and they take little time to prepare. Serve this heart-healthy dish on its own or ladled over rice. For some extra heat, add more hot pepper sauce.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Serves 6


  • 2 tablespoons olive oil
  • 1 1/2 cups chopped green bell pepper
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 3 cups sliced cremini mushrooms, (about 8 ounces)
  • 3 cloves minced garlic
  • 1 can (28 ounces) crushed tomatoes in purée
  • 1 bay leaf
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
  • 2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 to 1 teaspoon hot pepper sauce, such as Tabasco
  • 1 1/2 pounds medium shrimp, shelled and deveined
  • 3 tablespoons chopped fresh parsley
  • Chopped fresh parsley, for garnish (optional)
  • Cooked white long-grain rice (optional)


1. In a large, deep skillet or saute pan, heat the oil over medium-high heat. Add the bell pepper, onion, and celery and cook, stirring often, for 5 minutes, or until softened. Add the mushrooms and garlic, and cook, stirring often, for 5 minutes, or until just beginning to soften.

2. Stir in the tomatoes, bay leaf, thyme, salt, pepper, and hot pepper sauce. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 20 minutes to allow the flavors to blend.

3. Stir in the shrimp. Cover the pan and simmer for 5 to 7 minutes, or until the shrimp are just opaque. Do not overcook.

4. Remove the skillet from the heat. Garnish with chopped parsley and serve over rice, if desired.

Recipe Notes

• When selecting fresh shrimp, look for those with meat that is firm and shells that are shiny and firm. Black spots are a sign of aging. Cooked shrimp should be firm and bright white with a very mild odor.
•The amount of shrimp you get per pound (called count) depends on their size. These are the shrimp counts on the average: Small-36 to 45 shrimp per pound; Medium-31 to 35 shrimp per pound; Large-21 to 30 shrimp per pound; Extra Large-16-20 shrimp per pound;Jumbo-11 to 15 shrimp per pound.
• Don't discard the shrimp shells, make a shrimp stock with them instead. Place the shells in a saucepan with water to cover. Bring to a boil, then cover and simmer for 30 minutes. Let the shells cool in the liquid, then strain the mixture through a fine sieve set over a medium-size bowl and discard the shells. Use the shrimp-flavored stock in soups or sauces.
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