SPICY SHRIMP CREOLE RECIPE – It is a traditional New Orleans meal with influences from both Spain and France. It consists of plump shrimp coated in a spicy tomato sauce, built on The Holy Trinity’s foundation.

The fundamental trio of onion, celery, and green bell pepper are sautéed in butter with garlic until soft.

This is the best spicy shrimp Creole recipe you’ll ever try, thanks to cayenne and hot sauce. Cooked white rice is traditionally served with Creole shrimp. This legendary Louisiana shrimp recipe is served with a delicious Italian coarse grain polenta.



Shrimp Creole:

— 1 cup onions chopped
— ¼ cup unsalted butter
— ½ cup green peppers chopped
— 1 ¼ teaspoon salt
— 1 14.5 oz (ca. 548 g) diced tomatoes Fire Roasted
— ½ cup celery chopped
— 1 14.5 oz (ca. 548 g) diced tomatoes with Basil, Garlic, Oregano
— 1 ½ teaspoon garlic chopped
— 2 bay leaves
— 1 tablespoon all-purpose flour
— 1 lb (ca. 454 g) shrimp medium, deveined and peeled
— One teaspoon hot sauce
— 1 teaspoon Worcestershire sauce
— ¼ cup scallion greens chopped
— 1 tbsp parsley chopped
— ½ teaspoon cayenne

Rustic Italian Polenta:

— 1 cup polenta not quick cooking
— 4 cups chicken stock
— 2 tablespoon unsalted butter
— 2 tablespoon olive oil
— 3 tablespoon Parmesan Cheese
— ½ teaspoon black pepper freshly ground


Shrimp Creole:

Melt butter in a big skillet or pot over medium heat. 12 teaspoon salt, 14 teaspoon cayenne, onions, peppers, and celery; simmer, turning occasionally, until vegetables soften, about 10 minutes.

Combine both tomato cans, garlic, bay leaves, and 14 teaspoon salt in a mixing bowl. Bring to a boil over medium-high heat, then reduce to medium-low. Cook for 35 minutes, uncovered, stirring periodically.

Combine the flour and 14 cup of water in a mixing bowl. Stir in a tiny amount of the hot tomato sauce to the flour mixture. (If the pan appears to be lacking in liquid, add a splash of chicken stock.).

Return the mixture to the pan with the tomato mixture and simmer, stirring periodically, until slightly thickened, about 4-6 minutes.

Season shrimp with the remaining ½ tsp. Salt and ¼ teaspoon cayenne. Add the shrimp to the pan along with the Worcestershire and hot sauce.

Cook, tossing periodically, until the shrimp turn pink, about 4-6 minutes over medium heat. Take out the bay leaves. Stir in scallions and parsley.

Creamy Rustic Polenta:

In a heavy 2 12 quart saucepan, add the polenta, 4 cups chicken stock, and the olive oil and stir to incorporate. We choose non-stick pans.

Set the pan over medium-high heat and cook, stirring regularly with a wooden spoon, for 5 to 8 minutes, or until the starch has taken hold.

Reduce the heat to low and continue to cook, stirring regularly, for about 1 hour, or until the grains are soft and keep their shape on a spoon.

Whisk in the salt, pepper, butter, and Parmesan.

Along with the Shrimp Creole, serve the Polenta. Garnish with parsley and onions, if desired.

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