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.




15 min


50 min


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