Shrimp Creole

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“A classic, and for good reason. You can't beat this dish for ease, style, presentation and, most of all TASTE!”

Ingredients Nutrition


  1. Rinse shrimp well and pat dry on paper towels.
  2. In a bowl, rinse reserved shells well in several changes of water, drain them in a colander.
  3. Combine them with 2 cups water in a saucepan.
  4. Bring to boil and simmer mixture for 20 minutes.
  5. Strain broth through a sieve lined with a dampened paper towel (there should be about 1 ¼ cups of broth, if not, add enough water to measure, or reduce).
  6. Reserve.
  7. In a large skillet, melt 2 tblsps butter over moderately-low heat and in it cook the garlic, stirring, until it is pale golden.
  8. Discard garlic and add shrimp to the oil.
  9. Cook over moderate heat, stirring, for 3 minutes, or until barely pink, but not cooked through.
  10. Transfer shrimp to a bowl, add remaining 2 tblsps of butter to the skillet and cook onion, peppers, mushrooms and celery, stirring, for 5 minutes.
  11. Add paprika and flour and cook over moderately-low heat, stirring, for 3 minutes.
  12. Stir in tomato paste and reserved shrimp broth and bring to boil.
  13. Add shrimp mixture and simmer, stirring occasionally, for 3 minutes, or until shrimp are cooked through.
  14. Stir in sour cream and Tabasco.
  15. Bring mixture to a simmer, stirring, and season with salt and pepper (may be made 1 day in advance and kept covered and chilled. Reheat in skillet over moderately-low heat, stirring, until heated through, but do not let boil.) Spoon Shrimp Creole in center and around edge of rice ring and garnish with parsley.

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