𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐀𝐔𝐓𝐇𝐄𝐍𝐓𝐈𝐂 𝐒𝐇𝐑𝐈𝐌𝐏 𝐂𝐑𝐄𝐎𝐋𝐄 | 𝐄𝐀𝐒𝐘 𝐑𝐄𝐂𝐈𝐏𝐄|

This is an easy recipe for authentic Shrimp Creole (i.e., Shrimp a La Creole). Gulf shrimp and a quick homemade shrimp stock are the stars of this dish. Creole tomatoes along with onion, bell pepper, and celery round out this perfect one pot meal. Serve over buttered rice.

Give this good luvin from the oven Shrimp Creole a try.

And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.

𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:

[𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀

[𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:

𝗦𝗛𝗥𝗜𝗠𝗣 𝗦𝗧𝗢𝗖𝗞

1 TABLESPOON VEGETABLE OIL
2 LBS SHRIMP HEADS & SHELLS
4 CUPS WATER
2 TEASPOONS CREOLE SEASONING
1 TEASPOON IODIZED SALT
1 TEASPOON BLACK PEPPER
1 TEASPOON GRANULATED ONION
1 TEASPOON GRANULATED GARLIC
1 TEASPOON CELERY SEEDS
1 TEASPOON DRIED THYME
2-3 BAY LEAVES

𝗦𝗛𝗥𝗜𝗠𝗣 𝗔 𝗟𝗔 𝗖𝗥𝗘𝗢𝗟𝗘

2 POUNDS LARGE GULF SHRIMP, peeled & deveined
2 TABLESPOONS FLOUR
2 TABLESPOONS BUTTER + 1 TABLESPOON OIL
1 MEDIUM ONION, BIG CHOPPED
1 MEDIUM BELL PEPPER, BIG CHOPPED
1 CUP CELERY, BIG CHOPPED
2 TEASPOONS GARLIC, MINCED
½ SERRANO PEPPER, seeded & diced
3 TABLESPOONS TOMATO PASTE
2 CUPS SHRIMP STOCK
4 TEASPOONS CREOLE SEASONING, divided
1/2 TEASPOON GROUND BLACK PEPPER
1 TEASPOON DRIED PARSLEY
16 OUNCES CREOLE TOMATOES, (SKIN ON) CHUNKED