Today’s New Orleans Shrimp Creole is a delightful lightly spicy dish that will have everyone clamoring for a taste while it is cooking. Redolent of the vegetables and seasonings you add, it fills your home with the most wonderful aromas. Quick and easy to make, give it a try and I bet it becomes one of your favorite go-to recipes.
Shrimp creole always reminds me of my visits to New Orleans and the incredible food there. This is my tribute to one of my favorite cities, the lovely people I met there, and one of my favorite meals!
One year a friend and I decided to go to Mardi Gras – my first time – and thoroughly enjoyed all the festivities. I didn’t flash anyone and still got a huge collection of holiday bead necklaces LOL! We enjoyed hurricane cocktails, incredible meals, and all the amazing music. Such fun! We made sure we left by about 10pm to miss most of the craziness.
On another visit, I was traveling on business and the crew and I went out on the town one night. We had an incredible meal that included trying alligator for the first time, piled into horse drawn carriages and raced down Bourbon St., and wound up at the House of Blues dancing the night away. What a wonderful evening, we all enjoyed every moment of it!
One of the first times I had Shrimp Creole was at a family friend’s home. Vida, one of my mother’s best friends, was a wonderful cook, creative yet comforting. Nothing too strange for her large family, but a lot more adventurous than my own mom.
Vida used bold seasonings and vegetables to add depth to her meals. Her children grew up to be adventurous eaters (no surprise) and I hope they passed their passion on to their children.
My mother used little more than salt and pepper so anytime I got the chance to try something Vida made, I jumped at it. It was an early lesson in the power of seasoning that I never forgot and still practice today.
If you want more heat and spice, you can add some chipotle powder to the mix. It is made from dried and smoked jalapeno peppers and adds a little kick along with an addicting smokiness. I like Penzey’s and McCormick spices because they clearly label all the ingredients. If you don’t want the spiciness, you can use smoked paprika.
One trick to making any shrimp dish better is to be sure to pat the shrimp dry with paper towels before cooking them. They cook more evenly, absorb more flavors from the dish, and if you are sauteing them, they will turn lightly golden in the skillet instead of steaming.
Be forewarned, shrimp cook extremely quickly, in just a few minutes. Be sure you don’t cook them too long or they will get tough. Watch them and they are done when they turn pink, lose their transparency, and slightly curl. Be sure to take them off the heat before you think they are done and let them finish cooking in the residual heat.
This recipe is designed for two fairly generous servings. If you want to feed four people you can double the ingredients.
Give this New Orleans Shrimp Creole a try and I’ll bet your family loves it. You can start out with just a little seasoning and then add more as you go along, passing more at the table if you like.
Have a wonderful weekend and I’ll see you back her on Monday when I have a new chocolate recipe to share with you! Chocolate Monday is the sweetest way to start your week!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for New Orleans Shrimp Creole:
- Cooked rice, garlic, salt, butter, flour, onion, bell pepper, celery, thyme, creole seasoning, dry white wine, crushed tomatoes, chicken broth, Worcestershire sauce, brown sugar, smoked paprika, cayenne, shrimp, scallions, lemon juice, lemon wedges, parsley sprigs
PRO Tip:
If you don’t want to make the garlic paste with the salt, you can buy Gourmet Garden’s Garlic Paste which is quite good. I love keeping it in the freezer so it is available anytime I need it. It is a great product and time saver! It is usually found in the produce section of your grocery stores.
How to make New Orleans Shrimp Creole:
- Cook rice according to package directions and keep warm on the stove.
- If you can’t find the garlic paste, use your knife chop the garlic clove finely, then scrape the garlic with the salt, dragging the blade of your knife back and forth on the cutting board crushing the garlic into a paste.
- Melt the butter in a large saucepan with a lid, whisk in the garlic and cook 30 seconds until fragrant. Gradually sprinkle the flour over the top, whisking until you have a paste. Cook on low, whisking constantly, until it turns the color of peanut butter.
- Add the vegetables, thyme, and creole seasoning and cook until vegetables are slightly softened, about 5 minutes stirring often. Add the wine and cook down until nearly evaporated. Add the tomatoes, broth, Worcestershire, sugar, and cayenne, and bring to a boil. Lower heat to medium-low and simmer until slightly thickened, stirring occasionally.
- Add the patted dry and seasoned shrimp to the pan being sure they are covered with the sauce. Cook gently, stirring occasionally, 3 to 5 minutes until the shrimp are done – opaque and pink.
- Remove from the heat and stir in the scallions and lemon juice. Season with salt and pepper to taste. Ladle the shrimp and sauce over a bed of warm rice. Sprinkle the top with more green onions and garnish with a lemon wedge and parsley sprigs if desired.
PRO Tip:
It may seem silly to list 1 tbsp of gluten-free flour, what could just 1 tbsp of regular flour hurt? But for those with Celiac disease even 1 tbsp or cross contamination can put them in the hospital – this happened to a couple of my friends! Be very careful if you are cooking for anyone with gluten sensitivities!
PRO Tip:
If you can’t find the garlic paste, use your knife to chop the garlic clove finely, then scrape the garlic with a little coarse salt, dragging the blade of your knife back and forth on the cutting board crushing the garlic into a paste.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife and paring knife
- Measuring spoons
- Dry measuring cups (straight sides, no spout)
- Liquid measuring cups with a spout
- Kitchen scale
- Large skillet with a lid
Gluten-Free Tips:
* It may seem silly to require 1 tbsp of gluten-free flour, what could that little regular flour hurt? But for those with Celiac disease even 1 tbsp or cross contamination can put them in the hospital – this happened to a couple of my friends! Be very careful if you are cooking for anyone with gluten sensitivities!
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.
*** The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
**** If you are using frozen shrimp, thaw them in the refrigerator overnight, rinse and drain well. Then set them on a paper towel-lined plate and pat dry before using.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
New Orleans Shrimp Creole (GF)
New Orleans Shrimp Creole is a delightful lightly spicy dish that will have everyone clamoring for a taste while it is cooking. Redolent of the vegetables and seasonings you add, it fills your home with the most wonderful aromas. Quick and easy, give it a try and I bet it becomes one of your go-to recipes. If you want to serve four, just double the recipe!
Ingredients
- Cooked rice, kept warm
- 1/2 tsp Gourmet Garden’s Garlic Paste or 1 clove garlic, minced
- 3 tbsp butter
- 1 tbsp gluten-free flour blend * or regular all-purpose flour such as Gold Medal if you are not gluten-free
- 1/2 small onion finely chopped
- 1 medium red or green bell pepper, finely chopped
- 3 stalks of celery, finely chopped
- 1 tsp chopped fresh thyme leaves
- 1 tsp Creole Seasoning or Magic Salt Free Seasoning All-Purpose Blend from Paul Prudhomme (GF)
- 1/4 cup (59 ml) dry white wine,*** dry vermouth, or chicken broth
- 1 cup (237 ml) crushed or finely chopped prepared tomatoes, such as Pomi brand
- 1/2 cup (118 ml) chicken broth
- 1 tsp Worcestershire sauce
- 1/2 tsp brown sugar
- 1/2 tsp smoked paprika, optional
- 1/4 tsp ground cayenne pepper for heat, optional
- 2 bay leaves
- 1 lb (454g) raw shelled large shrimp**** deveined, and tails removed
- 1/4 tsp baking soda
- 2 scallions, thinly sliced, plus an extra one sliced for garnishing
- 2 tsp freshly squeezed lemon juice
- Lemon wedges and parsley sprigs, for garnishing
Instructions
1. Cook the rice according to package directions and keep warm on a low setting on the stove.
2. In a large skillet (with a lid) place the butter and melt over medium-low heat. Whisk in the garlic paste and cook about 30 seconds until fragrant. Gradually add the flour, whisking until you have a paste. Cook on low for 5 minutes or until the mixture browns to about the color of light peanut butter, whisking constantly.
3. Add the onions, bell peppers, celery, thyme, and creole seasoning (if using), and cook, until the vegetables are softened, about 5 minutes. Add the wine and cook, stirring, until nearly evaporated. Add the tomatoes, broth, Worcestershire sauce, brown sugar, chipotle and cayenne (if using), and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 15 minutes, stirring occasionally.
4. The sauce (without the shrimp) can be made up to 2 days ahead; store, covered, in the refrigerator so the flavors can blend. You can also freeze it in an airtight container for about 3 months. Thaw overnight in the refrigerator.
5. Meanwhile, thoroughly pat the shrimp dry with paper towels then sprinkle with the baking soda. Toss well to evenly coat the shrimp and refrigerate for at least 15 minutes. Remove from the refrigerator then sprinkle with salt and pepper.
6. Add the shrimp to the sauce in the pan being sure they are fully submerged. Cook gently, stirring carefully occasionally, about 3 to 5 minutes or until the shrimp are done, they will turn opaque and pink.
7. Remove from the heat, discard the bay leaves, and stir in the scallions and lemon juice. Season with salt and pepper to taste.
8. Serve scoops of the shrimp and sauce over a bed of warm rice. Sprinkle with more sliced green onions, minced red bell pepper, and garnish with lemon wedges if desired. Serve hot.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cupof my favorite gluten-free flour blend. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt you will not need as much because they are saltier.
*** The major gluten-free organizations have declared that distilled alcohols are gluten free (https://www.beyondceliac.org/gluten-free-diet/is-it-gluten-free/liquor/). Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
**** If you are using frozen shrimp, thaw them in the refrigerator overnight, rinse and drain well. Then set them on a paper towel-lined plate and pat dry before using.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from an America’s Test Kitchen recipe and our family friend, Vida Grubaugh.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 368Total Fat: 15gSaturated Fat: 8gUnsaturated Fat: 7gCholesterol: 352mgSodium: 1967mgCarbohydrates: 20gFiber: 4gSugar: 7gProtein: 37g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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