Wednesday, May 13, 2009

Shrimp Creole - Island Family Style

Chef Troll over at the Troll Report is hosting a Culinary Throwdown Challenge. His challenge is for readers to put their own spin on a Southern food.

The Island King makes really good Shrimp Creole. He's definitely added his own touch so we made some for dinner last night and took pictures so we could share the recipe.

Try it sometime - you'll love it.

Here's what you need.


It looks like a lot but most of it is stuff that's already in the pantry.

Fry a pound of bacon.


Yes, all recipes that come out of our kitchen start with a pound of bacon.
We love bacon.

The bacon doesn't go in the Shrimp Creole but you'll need the bacon grease.


Obviously, you can use any kind of oil you want but in my opinion, bacon grease just makes it taste better.

Next, peel the shrimp. We bought Bay shrimp with the heads off.




We chopped up a green pepper, 2 celery stalks, 2 onions, 2 cloves of garlic and a small bunch of scallions.


Then we sauteed the pepper, celery and onion or the "Trinity" as the creole say in a tablespoon of vegetable oil.


Once the vegetables are tender we put them aside to cool.

And we bring out this. This is brown gold and once you start cooking with it you'll never want to stop.


Pour room temperature bacon grease (or vegetable oil) into a large pot.

Using a sifter

Shake brown flour into pot and whisk flour and oil together. There will be some clumping but that's ok.

We use a BBQ brush instead of a whisk if we're using a non-stick pot.

Once the flour and oil are mixed add the sauteed vegetables.


Turn the burner on to medium heat and add crushed tomatoes, canned tomatoes, Worcestershire sauce, Crystal hot sauce, sugar, salt, pepper and parsley.


Let simmer for 30 minutes and then add shrimp.


Let simmer for about five more minutes - just until shrimp is pink and done.


Serve over white rice with a side of garlic bread and enjoy!



This has a wonderful Shrimp Creole flavor but the brown flour and the crushed tomatoes add a hearty, almost gumbo like quality to it.

Now head over to Chef Troll's place and see what other spins have been added to our favorite Southern recipes.


Shrimp Creole
1 Small Bunch Green Onions, Chopped
2 Celery Stalks, Chopped
1 Green Pepper, Chopped
2 Onions, Chopped
1 Clove Garlic, Minced
28 Ounce Can Crushed Tomatoes
14.5 Ounce Can Diced Tomatoes
4 ½ Tablespoons Brown Flour
1/3 Cup Bacon Grease
1 Tablespoon Vegetable Oil
1 Tablespoon Sugar
1 Teaspoon Salt
½ Teaspoon Pepper
1 Tablespoon Parsley
3 Tablespoons Worcestershire sauce
4 Dashes Crystal Hot Sauce
2 ½ Pounds Shrimp










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