Shrimp Creole


  • 1 lb medium shrimp, peeled and deveined
  • 1 and 1/2 cups cooked white rice
  • Tomato Sauce:
  • 1 tbs olive oil
  • 2 cloves garlic
  • 1 large onion, chopped
  • 1 cup celery, diced
  • 1 large green pepper, chopped
  • 1 (28oz) can tomatoes
  • 1 bay leaf
  • rosemary to taste
  • kosher salt and black pepper to taste
  • White Sauce:
  • 2 tbs butter
  • 1 tbs flour
  • 1/2 cup milk

This creole standard is special because of the combination of two sauces.

  • For the tomato sauce, saute garlic in olive oil. Add the onions, celery and green pepper and cook until very soft.
  • Mash tomatoes and add to mixture. Add bay leaf and rosemary and simmer for 30-40 minutes or until most of the liquid has evaporated. Season with salt and pepper.
  • For the white sauce, melt butter in a¬†saucepan¬†and whisk in the flour.
  • Slowly whisk in the milk and blend until smooth, stirring constantly.
  • Combine the tomato and white sauces and blend well.
  • Add the shrimp to the sauces and using medium heat cook for about 5 minutes or until the shrimp are pink and cooked through.
  • Serve over rice.

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