Creamy Shrimp Creole


l lb of large shrimp, cooked, peeled and deveined
1 and 1/2 cups cooked rice
Shrimp Creole style, with a super savory sauce.

Tomato Sauce:
  • 1 tbs olive oil
  • 2 cloves garlic
  • 1 large onion,minced
  • 1 cup celery, diced
  • 1 green bell pepper, diced
  • 1 (28) can of plum tomatoes
  • 1 bay leaf
  • salt and pepper to taste
White Sauce:
  • 2 tbs unsalted butter
  • 1 tbs butter
  • 1/2 cup milk
  • 3 tbs parsley for garnish
  • Cook shrimp in boiling water for about 3 minutes, cool, remove shells and devein.
  • Cook 1 and 1/2 cups of rice. Set aside.
  • For the tomato  sauce, saute the garlic in olive oil.
  • Add the onions, celery and green pepper and saute for about 5 minutes.
  • Crush the tomatoes and add to the mixture.
  • Add the bay leaf.
  • Simmer partially covered for about 30 minutes or until most of the liquid has evaporated.
  • Season with salt and pepper.
  • For the white sauce, melt butter in a sauce pan, whisk in flour and stir constantly for about 1 minute.
  • Slowly add the milk while whisking.
  • Cook using medium low heat until sauce thickens.
  • Combine the tomato and white sauce and blend well.
  • Add the shrimp and heat through.
  • Serve over cooked rice and garnish with parsley.




30 min


30 min


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