Shrimp Creole Recipe

As seen in the 2025 Culinary Calendar

Serves 4 to 6

• 4 tablespoons butter
• 1 bay leaf
• 1 large onion, diced
• 1 rib celery, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon flour
• 1 1/2 cups diced fresh tomatoes with liquid
• Hot sauce, such as Tabasco, to taste
• 2 pounds large uncooked shrimp, peeled with tail on
• 5 cups hot cooked rice, for serving
• 2 green onions, sliced for garnish

ADD butter to a large skillet. Heat until the butter begins to foam. Add the bay leaf and allow it to cook in the butter for 1 minute. Add onions and cook for 10 minutes. Add the celery, bell pepper and garlic and saute until the vegetables are beginning to soften, about 10 minutes.

ADD the thyme, salt, pepper and cayenne. Stir. Sprinkle flour over the vegetable mixture and cook for 2 minutes. Add the tomatoes and their juices to the hot sauce. Simmer for 20-25 minutes, stirring occasionally. (If the tomato mixture appears to be too thick, add a few tablespoons of wine until it returns to a pourable consistency.) Cook an extra 5 minutes.

REMOVE bay leaf. Add shrimp and cook until pink, 3-4 minutes.

SERVE over hot cooked rice and garnish with sliced green onion.