Shrimp Creole

  • Yield servings

A tasty dish for Mardi Gras and year-round.

"I like to serve this tasty dish for Mardi Gras. It can be prepared ahead, right up to the addition of the shrimp, so it makes a wonderful party dish. It will serve 8 people."


1/4 cup butter or margarine
2 onions, chopped
1 large green pepper, chopped
2 cloves garlic, minced
2 stalks celery, sliced thin
1/4 cup flour
2 (15-ounce) cans diced tomatoes
3 tablespoons red wine
1 bay leaf
2 tablespoons chopped parsley
1/2 teaspoon celery seed
1/4 teaspoon thyme
1/2 cup ketchup
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
2 pounds raw shrimp, thawed if frozen, and peeled
White rice to serve


  1. Melt the butter in a large heavy pot. Cook and stir the onions, green pepper, garlic and celery in the butter until the vegetables are soft.
  2. Sprinkle the flour over the vegetable mixture; cook and stir for 1 minute.
  3. Add diced tomatoes, wine, bay leaf, parsley, celery seed, thyme, ketchup, lemon juice, Worcestershire sauce, red pepper flakes, and salt. Simmer over very low heat, stirring occasionally, for 45 minutes.
  4. Just before serving, add the shrimp. Simmer until the shrimp turn pink and opaque, about 3 to 4 minutes, depending on the size of the shrimp.
  5. Serve over white rice.

– Katherine Christie Wilson, Placitas, N.M.



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