I really love shrimp. I mean a lot. I could easily eat it a few times a week if I could afford it. *sigh* One of my favorite recipes was given to me by a friend’s mom, a precious woman who really knew how to cook. Joan is now with the Lord, but I think of her every time I make Shrimp Creole. (She also made the best crab cakes I’ve ever eaten). I’ve adjusted her recipe just a little, using my homemade fish stock instead of water, but I think she would approve. By the way, be sure to use wild caught shrimp, not farm-raised which are routinely given antibiotics and are so crowded that they are swimming in their own excrement. Ok, sorry, I don’t mean to ruin your appetite for this awesome meal.
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- 12 oz butter
- 1/3 c flour
- 1 3/4 c sliced onion
- 1 c diced green or red pepper
- 1 c diced celery
- 2 large carrots, coarsely shredded
- 4 cups diced fresh tomatoes or 1 quart of home canned tomatoes
- 3 c fish stock made with bones and heads (chicken bone broth or water may be substituted)
- 1/3 t thyme
- 3 bay leaves
- 1 T Worcestershire sauce*
- 1 1/2 T sea salt
- 1/8 t cayenne pepper
- 2 lbs shelled and deveined wild-caught shrimp
- 2 c chopped okra
Melt butter in a large dutch oven. Add flour and cook over medium heat, stirring constantly until flour is well-browned. Add onions, peppers, celery and carrots. Continue cooking until tender, about 10 minutes. Stir in tomatoes, fish stock, herbs, Worcestershire sauce and seasonings. Bring to a boil, reduce heat and simmer for 20 minutes. Add shrimp and okra and continue cooking for another 15 minutes.
Shrimp Creole is traditionally served over rice, but may also be eaten as a soup. And it freezes well.
*be sure to read the ingredients on your Worcestershire sauce. Even organic brands have questionable ingredients, or are vegan. Anchovies are traditional – it’s not really Worcestershire sauce without them. Dean and Deluca is about the best I can find. If you have a recommendation, I’m all ears. Another option is to just add anchovies instead of the Worcestershire sauce.
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