Shrimp Creole

  • Yield: servings

I like to serve this tasty dish for Mardi Gras. It can be prepared ahead, right up to the addition of the shrimp, so it makes a wonderful party dish. It will serve 8 people.


1/4cup butter or margarine
2-- onions, chopped
1large green pepper, chopped
2cloves garlic, minced
2stalks celery, sliced thin
1/4cup flour
2-- (15-ounce) cans diced tomatoes
3tablespoons red wine
1-- bay leaf
2tablespoons chopped parsley
1/2teaspoon celery seed
1/4teaspoon thyme
1/2cup ketchup
1teaspoon lemon juice
1tablespoon Worcestershire sauce
1/2teaspoon red pepper flakes
1/2teaspoon salt
2pounds raw shrimp, thawed if frozen, and peeled
-- white rice to serve


  1. Melt the butter in a large heavy pot. Cook and stir the onions, green pepper, garlic and celery in the butter until the vegetables are soft.
  2. Sprinkle the flour over the vegetable mixture; cook and stir for 1 minute.
  3. Add diced tomatoes, wine, bay leaf, parsley, celery seed, thyme, ketchup, lemon juice, Worcestershire sauce, red pepper flakes, and salt. Simmer over very low heat, stirring occasionally, for 45 minutes.
  4. Just before serving, add the shrimp. Simmer until the shrimp turn pink and opaque, about 3 to 4 minutes, depending on the size of the shrimp.
  5. Serve over white rice.

Katherine Christie Wilson, Placitas, N.M.