- 2 lbs uncooked medium-sized shrimp in shells (thawed if using frozen)
- 1/4 cup butter or margarine
- 3 medium-sized onions—finely chopped
- 2 medium-sized green bell peppers (finely chopped)
- 2 medium stalks celery (finely chopped)
- 2 cloves of garlic, finely chopped
- 1 cup of water
- 2 tsp fresh parsley (finely chopped)
- 1/2 tsp of salt
- 1/4 tsp ground red pepper (cayenne pepper)
- 2 dries bay leaves
- 1 can tomato sauce
- 6 cups rice (cooked and hot)
Served over a piping hot plate of white rice, shrimp creole is another one of the Louisiana Creole origins. The dish is a blend of flavours of French and Spanish heritage, consisting of tender shrimp cooked in spicy tomato gravy, served over rice.
This easy version of the shrimp creole is a recipe for a quick dinner. Perfect for any day of the week, this dish is both comforting and exotic in taste. Paired with a glass of red wine, this recipe will leave everyone on the table satisfied.
You can make this dish kid-friendly by reducing the amount of pepper used in the sauce.
Although the dish is an excellent source of protein and carbohydrates, it has high cholesterol content from the shrimps. In order to prevent the cholesterol from having negative effects, consume this occasionally once in a while, in small quantities.
How to Make Shrimp Creole
Shrimp Creole is a part of the Creole and Cajun cuisine based in the state of Louisiana, USA. The dish was a result of mixing African, French and Spanish flavours which were brought to the local area by early settlers during the slave trade.