Louisiana Shrimp Creole - tomatoes and the trinity of bell pepper, onion, and celery combine to make a sauce for this southern classic.
Here's another tried and true favorite! This recipe for Louisiana Shrimp Creole has, of course, been tweaked and revised by me, but it was originally inspired by a recipe from the masterful Craig Claiborne in his wonderful cookbook, Craig Claiborne's "Southern Cooking."
Craig Claiborne was a food writer for the New York Times, but he was born and raised in Mississippi. He had a lifetime appreciation for southern cuisine which was influenced by his childhood and youth spent in the kitchen of his mother's boardinghouse.
Over the years he wrote several cookbooks, but my favorite was his Southern Cooking. He included many of his mother's original recipes in that cookbook, and they are all so familiar to me from my own childhood.
Throughout the book, he writes about his memories of classic southern food such as fried catfish, fried chicken, field peas, greens (collards, turnips, and mustard), cornbread, and a huge variety of desserts. Any time I need inspiration for something to cook, I know I can find it in Southern Cooking.
This recipe has been lightened up somewhat, but you could possibly lighten it even more by cutting a bit more of the butter. I don't believe it would really affect the finished dish very much.
How to Make Shrimp Creole
Rinse the shrimp and set aside in a colander to drain. You want them to be fairly dry when you add them at the end.
Prepare the vegetables. In New Orleans, actually in all Creole cooking, the combination of onion, celery, and green bell pepper is known as the "trinity." It is the cornerstone of hundreds of creole dishes and produces a flavor combination that is unique and readily identifiable as being creole. In this Shrimp Creole, we are also using a good bit of garlic.
Melt the butter in a saucepan and add the onion. Cook, stirring until the onion is wilted. Be careful not to let the onion brown.
Add the celery, green pepper, and garlic. Cook 5 minutes, stirring, or until vegetables are softened.
Add the tomatoes.
Next, add the thyme, bay leaf, Tabasco, lemon rind, salt, and pepper. Simmer 15 minutes uncovered.
Add the shrimp.
Stir well and cover. Cook 4 to 5 minutes, no longer. Really. NO LONGER than 5 minutes. I think the biggest mistake people make with shrimp is overcooking them. If you've ever gotten a rubbery, tough shrimp it's because it was overcooked. It really wasn't the poor shrimp's fault. It was tender and plump when it went in the pot.
Add the chopped parsley, lemon juice, and, if desired, more Tabasco sauce to taste. Serve over steamed white rice.
More Seafood Recipes on Never Enough Thyme:
- Oven Fried Shrimp Po'Boy
- Winter Shrimp Salad
- Gazpacho and Garlic Shrimp with Cheese Toasts
- Baked Catfish
- Cilantro Lime Shrimp
- Shrimp and Grits
Shrimp Recipes from Other Bloggers:
- Simple Garlic Shrimp from Allrecipes
- Miso Butter Shrimp from Steamy Kitchen
- Easy Roasted Lemon Garlic Shrimp from SkinnyTaste
- Lime Shrimp Dragon Noodles from Budget Bytes
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Louisiana Shrimp Creole
- 1 lb. fresh shrimp peeled and deveined
- 2 tbsp butter
- ¾ cup coarsely chopped onion
- 3 small celery ribs coarsely chopped
- 1 green bell pepper cored, seeded and coarsely chopped
- 3 garlic cloves minced
- 3 cups canned tomatoes with their liquid
- 3 sprigs fresh thyme or ½ tsp dried
- 1 bay leaf
- ½ tsp. grated lemon rind
- 12 dashes Tabasco or to taste
- Salt and pepper to taste
- 2 tbsp finely chopped parsley
- Juice of ½ lemon
- Rinse the shrimp and set aside in a colander to drain.
- Melt the butter in a saucepan and add the onion. Cook, stirring, until the onion is wilted.
- Add the celery, green pepper, and garlic. Cook 5 minutes, stirring, or until vegetables are softened.
- Add the tomatoes, thyme, bay leaf, Tabasco, lemon rind, salt, and pepper. Simmer 15 minutes uncovered.
- Add the shrimp, stir well and cover. Cook 4 to 5 minutes, no longer.
- Add the chopped parsley, lemon juice, and, if desired, more Tabasco sauce to taste.
- Serve over rice.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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