Shrimp Ala Creole

2 pounds Shrimp (31-40 per pound), shell on
1 1/2 cup onion, onion, diced
1 cup celery, diced
1 cup bell pepper , diced
1 Tablespoon garlic, minced
1 1/2 stick butter, divided
3 Tablespoons all purpose flour
2 Tablespoons tomato paste
2- 15 ounce cans chopped tomatoes
1 bunch flat leaf parsley (cleaned and chopped fine
1 bunch green onions, cut thin
salt and pepper to taste
cayenne pepper to taste
4 bay leafs
1 1/2 quart water
3 ounces Cooking oil (vegetable, peanut, or olive)

Peel and devein shrimp -reserve shells.
Make a shrimp stock by adding shrimp shells, water, tomato paste and vegetable trimmings together in a 2 quart Pot. Bring stock slowly to a boil. Reduce heat and simmer for 30 minutes.

While stock is simmering, saute garlic in the cooking oil in a 4 quart pot, then add onion, celery, and bell pepper. When vegetables are softened, make a roux by adding 1/2 stick of the butter and stirring in the flour until it is absorbed. Strain the hot shrimp stock and discard the shells. Add the stock to the pot, stirring constantly.

Add chopped canned tomatoes and bring to a boil. Reduce heat and simmer for 45 minutes (adding water if necessary) Add shrimp and parsley and continue to cook for 15 minutes. Season to taste with salt, black pepper and cayenne add the remaining 1 stick of cold butter while stirring constantly to lightly thicken the sauce.

Serve over hot buttered rice with chopped green onions.

Makes 8 servings.

© 2002 Rick McDaniel

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3 Comments so far »

  1. William (Rocky) Ingram said

    January 12 2009 @ 2:06 am

    I can not thank you enough for your time & effort to create this wedsite. I will be ordering your cookbook soon. I hope I can do them justice. I’m also looking for recipes or cookbook on wild meats coon,groundhog,crow,blackbird,any bird,anything in water. I’m from Ky.but I’d like to try these Cajun or Creole style. Thanks very much.

  2. Salabration Diamond said

    April 21 2010 @ 5:20 pm

    great recipe

  3. Brad Bada said

    January 30 2012 @ 9:54 am

    In my youth I worked as ship’s cook and steward on rigs throughout the Gulf. This recipe is the the best I have ever seen for the experienced novice looking for authentic flavor a new style. It relies on the cooks prior knowledge without being wordy. Great results in no time. Thank you

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