Creole Shrimp Recipe | Grand Culinary - ReCiPes
Stock Foto Creole prawns

This Creole dish, originally from the US state of Louisiana, is a large shrimp in a thick spicy sauce. It is usually served with rice or corn porridge, but you can simply serve it with bread to dunk and enjoy. The sauce is prepared on the basis of seafood broth with tomatoes and the “holy trinity” of Creole cuisine – fried with onions, celery and sweet pepper. For a distinctive spicy taste, cayenne pepper is added to the sauce, as well as hot chili sauce and Worcester sauce to taste. Add shrimp at the very end, it will take literally minutes to cook them. Sprinkle with green onion before serving.

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Time: 1 hour.
Complexity: easy
Servings: 4 – 6

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 1.8 kg large shrimp (approximately 32 pcs.), peeled from shells and intestinal veins
  • 2 tbsp. l olive oil
  • 4 garlic cloves, minced
  • 2 large onions, chopped
  • 2 celery stalks chopped
  • 1 green bell pepper chopped
  • 1 tsp cayenne pepper
  • 2 tbsp. seafood or shrimp broth
  • 1 can (800 gr.) Canned tomatoes in a thick puree
  • A bit of Worcester sauce
  • A little hot sauce
  • 2 bay leaves
  • 4 tbsp. l chopped green onions for serving



Recipe preparation:

  1. Heat a large cauldron over medium heat. Add olive oil. Fry garlic, onions, celery and green bell peppers. Fry until soft, about 5 minutes. Add cayenne pepper and let the caramelize vegetables.
  2. Add seafood broth, tomatoes, Worcester sauce, hot sauce and bay leaves. Salt and pepper to taste. Simmer 35 minutes. Add the shrimp and cook for about 4 minutes, until they turn bright pink and cook. Sprinkle with green onions.

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