Shrimp Creole Recipe (2024)

I think I’ll try diced tomatoes instead of tomato sauce if I make this again.

Flavor was fine. Next time I'd let the roux darken a bit more before adding the vegetables. I felt the sauce to shrimp ratio was high and I'd increase the shrimp to 1.5 or 2 lbs.

I thought this was very tasty, but after making it exactly as is, I would change a few things to fit my personal taste a bit more. 1) I think the recipe could use much more salt, but that is largely a me problem as I tend to under-salt dishes. 2) The recipe needs more hot sauce if you like spice. I added about 4 teaspoons of Crystal hot sauce and I thought it could use much more.3) Next time, I'll cut back the sugar to 1/2 teaspoon. It was a bit sweet for me when I initially tasted it.

Hello, I am from the Caribbean and creole and we don't use dried herbs, oregano or basil which are used in Italian cuisine or canned veggies but yeah call it another name than creole because does not have no creolism in it...

Pretty good simple meal, perfect for a cold weeknight. A good one to cook with the kids, especially since teamwork would make this an efficient prep. I would say that 1/3 cup of water was not enough. Before the 10 minute simmer was up, I had added at least 1 cup, and it probably could have used a bit more.

The best shrimp creole recipe is by Paul Prudhomme.

For diced tomatoes instead of tomato sauce, use RoTel tomatoes that have chopped green chilies. That is what they use in Louisiana

Followed the recipe but substituted diced tomatoes as other suggested and added lime juice at the very end for extra zing. Fantastic. Compliments from the whole family.

That's too long to cook shrimp. Shrimp only needs 2-3 minutes in simmering liquid. They will become chewy! Not sure why people tend to OVER cook shrimp!!

A recipe that call for 20 ingredients sure doesn’t fit my definition of a simple, weeknight meal!

Shrimp creole is not made with a roux, though it is made with tomatoes. This is a strange version using a roux, tomato sauce and sugar.

I haven’t made this. Don’t have to make it to give you my opinion. This recipe is spot on. I’m trying to figure out how the chef found my creole seasonings recipe! Let me suggest you make a cup or two of this seasoning to just have around the kitchen. Add dried thyme, oregano and SAGE not basil. Also add White Pepper.You’ll find yourself using this mixture often.

This was amazing... used some rendered fat from our prime rib roast instead of the butter to make my roux. Also used a homemade seafood stock in lieu of water. Everyone in my household loved it!

Simmer shrimp shells in 1 cup or more of water to have in place of plain water while you're chopping veggies. Amps up flavor.

I will try with diced tomatoes next time and more shrimp

I've made it four or five times now just as it's printed, and it's been a big hit every time. I have no opinion as to whether it's "authentic" or not. Whatever it is, it's a great recipe. And it's basically just cutting stuff up and cooking that stuff in stages - very easy.

I've made this a number of times. I like marinating the shrimp for an hour or more before cooking. I also leave out the sugar.

Great depth of flavor!

This was a lot of work for something that was not great. The sauce turned out too thick, in my opinion. Should have added more water.

I finally cooked this and loved it. I used cooked medium shrimp and added some mushrooms because I had them. I used Newman's Spaghetti Sauce and dried herbs. It's very tasty and relatively easy.

Excellent when modified by adding 2-10 ox cans of Rotel Fire Roasted Diced Tomatoes with green chiles instead of 15oz tomato sauce. Otherwise, followed the recipe exactly.

This is an etouffee, I’m pretty sure—but what do I know? Old white lady from NY who lost her Prudhomme cookbook in a divorce 35 years ago. Just whipped it up and am having a quick bourbon and ginger before dinner on this Mardi Gras night! Recipe is good, but it needs more liquid. I used passata for tomato sauce—will try the Rotel tomatoes next time. Great for entertaining, I’d think—you can put the sauce together, chat with your friends, and then poach the shrimp. We will surely have this again.

Sherry modified the recipe. In place of tomato sauce use tomato purée and a pinch of sugar. Add 2 andouille sausages. Also use fresh thyme and basil. Also instead of purée use 2 T tomatoes paste 8 oz of crushed tomatoes.

I made it the first time as is and it lacked that zingy authentic depth of flavor. The second time was excellent, with several modifications. I used 1 pint halved cherry tomatoes, 2.5 times the creole spice, probably 2 TBS Louisiana brand hot sauce, doubled the oregano and thyme and one cup chicken stock (it needed way more moisture). Oh and I omitted basil, I don't think dried basil has much flavor and fresh basil would overwhelm the dish.

For a gluten free roux option, try Savoie’s GF Instant Roux mix. It has a few other seasonings (and chicken if veg/pescatarian), but works great. Even saves a few minutes as the roux comes together. A Louisiana company.

This is a good recipe with one big flaw. Way too much roux for the amount of liquid. Also, better to use fish or seafood stock instead of water. Making a darker roux will provide a richer flavor and decrease the thickening effect.

i only had diced tomatoes and it came out great. also i used a 28 oz can.

Used their creole seasoning.

1. Increase the roux time to 15 mins.2. Increase water to 1 cup.3. Use a can of diced tomatoes with liquid instead of tomato sauce.4. Everything can be made ahead, cooled, and reheated before adding shrimp.5. Call this Shrimp Etouffee.

Adding lime is a great suggestion! We loved it added to the dish.