You are here: HomeSouthern ComfortsCajun & CreoleSitara's Shrimp Creole
This is probably the favorite of all the New Orleans dishes I served.  You can vary the 'heat' to your own Shrimp Creoletolerance.   Use the largest, fattest shrimp you can afford.

We served Shrimp Creole in a deep plate.  A mound of fluffy rice was put in the center of the plate and the shrimp and sauce were ladeled around it.

There's not much better eating anywhere on the planet.

Recipe By     : Sitara
Serving Size  : 6    Preparation Time : 1:00
Categories    : New Orleans/Cajun/Creole         Luncheon
                Main Dishes      Soups    Stews

  Amount      Measure       Ingredient -- Preparation Method
    --------        ------------        --------------------------------
     1/2          cup                   olive oil
   1               cup                   green pepper -- chopped
   2               cups                 onion -- chopped
   1               cup                    celery -- chopped
   2               tablespoons   garlic -- minced
   4               cups                diced tomatoes in juice
   1              tablespoon     paprika
  1/4            teaspoon       cayenne
   1              teaspoon        Tabasco sauce -- more to taste
   1              teaspoon       white pepper
   3              cups               fish/shrimp/seafood stock
   1             large                bay leaf
   2            pounds             large shrimp -- peeled and deveined

1.  In heavy pot saute the vegetables in olive oil till just tender.
2.  Stir in tomatoes, paprika, white pepper and cayenne.
3.  Stir in bay leaf, Tabasco  and shrimp or fish stock.
4.  Bring to a boil, lower heat and simmer for 15-20 minutes. Taste for seasonings.
5.  Add shrimp and cook till shrimp are tender, 15 minutes.

If the sauce seems a little soupy, thicken with  a tablespoon of cornstarch dissolved in a little water.

Serve over fluffy rice, with a crisp green salad and a loaf of crusty french bread.