I woke up in the middle of the night, a few nights ago, thinking about Shrimp Creole. I suppose that means I dreamed about it.
Maybe. I rarely remember my dreams.
What made me think or dream about Shrimp Creole is a mystery, but that’s okay. Maybe some of you out there want a recipe for Shrimp Creole and my subconsciousness found out about it.Maybe I thought my stockpile of canned diced tomatoes was getting too big. Maybe I need to visit New Orleans. Maybe I just need to get in the kitchen, make Shrimp Creole and stop fretting about it.
So, I did. And it was good. And we ate it.
Some cooks instruct you to add thickening to the liquid. I prefer to cook it down until most of the liquid is gone. Reducing a liquid add flavors, thickening agents don’t. I vote for more flavor.
Minus the shrimp, the recipe contains things that you probably have on hand. That’s true for most of the stuff I cook.
I’m grateful for whatever got Shrimp Creole stuck in my mind. It sure did make for a good supper.
Y’all come see us.
The only additional salt I use is in the shrimp stock. Cajun seasoning and chili powder both contain salt. Additionally, canned tomatoes have a right smart amount of salt. Therefore, I advise to hold off with additional salt until the end and taste for seasoning. Cook shrimp until they turn pink, only a few minutes. The worst thing you can do to a shrimp’s texture is overcook it which makes it rubbery. This dish is slam full of vegetables and is just as nutritious as it is delicious.
1 pound uncooked shrimp, shell on
1 quart water
1 teaspoon kosher salt
1 teaspoon Cajun seasoning, homemade or store-bought
2 tablespoons bacon grease or cooking oil
2 medium or 1 large sweet onion, diced
3 to 4 celery stalks, diced
1 medium bell pepper, seeded and diced
28 ounces diced tomatoes
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
Peel shrimp and reserves shells.
Toss peeled shrimp with one teaspoon of Cajun seasoning and place in refrigerator.
Place shrimp shells in a small saucepan and cover with one quart of water and stir in kosher salt.Cover and simmer for 20 minutes.
Heat bacon grease in a large skillet. Add onion, celery and bell pepper and cook on medium heat until vegetables are soft and volume has reduced by half, stirring as needed.
Strain shrimp shells from liquid and add liquid to softened vegetables.
Stir in tomatoes, tomato paste, Worcestershire sauce and chili powder. Simmer, uncovered, for 30 minutes or until most of the liquid evaporates.
Add seasoned shrimp and cook for 2 to 3 minutes until the shrimp turns pink.
Taste for seasoning before serving and adjust as needed.
Serve over rice. Garnish with celery leaves.
- 1 pound uncooked shrimp shell on
- 1 quart water
- 1 teaspoon kosher salt
- 1 teaspoon Cajun seasoning homemade or store-bought
- 2 tablespoons bacon grease or cooking oil
- 2 medium or 1 large sweet onion diced
- 3 to 4 celery stalks diced
- 1 medium bell pepper seeded and diced
- 28 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- Peel shrimp and reserves shells.
- Toss peeled shrimp with one teaspoon of Cajun seasoning and place in refrigerator.
- Place shrimp shells in a small saucepan and cover with one quart of water and stir in kosher salt.Cover and simmer for 20 minutes.
- Heat bacon grease in a large skillet. Add onion, celery and bell pepper and cook on medium heat until vegetables are soft and volume has reduced by half, stirring as needed.
- Strain shrimp shells from liquid and add liquid to softened vegetables.
- Stir in tomatoes, tomato paste, Worcestershire sauce and chili powder. Simmer, uncovered, for 30 minutes or until most of the liquid evaporates.
- Add seasoned shrimp and cook for 2 to 3 minutes until the shrimp turns pink.
- Taste for seasoning before serving and adjust as needed.
- Serve over rice. Garnish with celery leaves.
Maureen | Orgasmic Chef says
I read the title of this post and proceeded to read the whole thing with a Southern accent. You’re welcome. What a gorgeous dish! (ya’ll)
You should have read it with a Creole accent! hahaha I garuntee !!!! With a tip of the cap to Justin Wilson.
Jackie Garvin says
Marie King says
Jackie Garvin says
carmen martinolich says
I love this kind of recipe/ It is also good as a leftover, if there is any lefy.
Jackie Garvin says
HOW CAN SUCH A STRAIGHT-FORWARD RECIPE BE SOOOO GOOD. MADE IT AS LISTED. HAD ALLL THE INGREDIENTS IN MY PANTRY OTHER THAN THE SHRIMP AND BELL PEPPER. ONLY THING I ADDED WAS SLICED GREEN ONIONS WHEN SERVED.. AND IT WAS ESPECIALLY GOOD TWO DAYS LATER ON NEW RICE. YUM!
Love any recipe that calls for having almost everything already in my pantry and frig. Made this today with some leftover bacon fat for starters. Had shell-on shrimp in my freezer and luckily a green bell pepper in my frig. Made as advertised with the exception of adding a minced serrano pepper which kicked up a little bit of heat. Interesting use of the shells. Easy to make without any fanfare. Served over some cajun rice, and it was the best. I’m betting leftovers will be the bomb.