Shrimp Creole

One of the most beloved Creole dishes, Shrimp Creole, has a sauce that can be made several days ahead; when itís time to serve, it is simply warmed and the shrimp are added.


6 servings


1/4††† cup vegetable oil

1††††††† large onion, chopped

1††††††† green bell pepper, chopped

3††††††† stalks celery, finely chopped

2††††††† cloves garlic, chopped


10 to 12†††††† large Roma tomatoes, peeled and chopped

1 1/2teaspoons salt

1/2††† teaspoon cayenne pepper

1/4††† teaspoon freshly ground black pepper

1/4††† teaspoon ground white pepper

1††††††† teaspoon dried thyme leaves

1††††††† teaspoon dried basil

3/4††† teaspoon sugar

2††††††† bay leaves

2††††††† tablespoons tomato paste


1††††††† pound raw shrimp, deveined, peeled, and tails off

1/2††† cup green onions, chopped

1/4††† cup fresh parsley, chopped


Heat the oil in a large, deep skillet.Add the onion, green pepper, celery, and garlic and cook over medium-low heat, stirring occasionally, until the vegetables are tender.Add the tomatoes, salt, peppers, thyme, basil, sugar, and bay leaves.Bring to a boil, then turn down and simmer until thickened.Stir in the tomato paste and cook 5 more minutes.This is the basic sauce and can be made 3-4 days ahead and refrigerated.

†††† When ready to serve, heat the sauce to boiling, turn heat down and stir in the shrimp.Cook on low until the shrimp turn pink; do not overcook.

†††† Spoon the shrimp Creole over rice and sprinkle with green onions and parsley.