There is always a restaurant rush on Valentine’s Day so I enjoy cooking at home with the understanding that I get to go out to celebrate on another night less crowded.
This Shrimp Creole has been a favorite for many years. I’ve tried several versions, but always go back to this. It’s spicy, easy and can even be made ahead of time.
One new twist I’ve added recently is serving it over creamy polenta or grits instead of fluffy rice. It seems to be a hit either way.
Enjoy Valentine’s Day or every time shrimp is on sale!
- 2 Tbls. butter
- 2 Tbls. bacon drippings
- ½ cup chopped onion
- ½ cup chopped green pepper
- ½ cup sliced celery
- 3 ½ Tbls. flour
- 1/3 cup water
- 2 tsp. sugar
- Salt, Tabasco Sauce, garlic powder, chili powder, to taste
- 1 pound can diced tomatoes
- 2 Tbls. tomato paste
- 2 bay leaves
- 2 Tbls. chopped parsley
- 1 pound freshly cooked shrimp
- Melt the butter with bacon drippings in a large Dutch oven or saucepan. Sauté the onion, green pepper and celery for 2 minutes.
- Whisk together the thickening ingredients in a small bowl and set aside.
- Add the tomatoes, tomato paste, bay leaves and parsley to the sautéed mixture and stir well. Add the flour mixture, stirring constantly until blended. Simmer until thickened, approximately 10 to 15 minutes.
- Stir in freshly cooked shrimp. For best results, don’t use frozen packaged shrimp. Adjust seasonings to taste, adding more Tabasco for those who like it hot.
- Serve over fluffy rice or creamy polenta or grits.
Tell Me: What is your favorite easy-to-prepare shrimp dishes?