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Shrimp Creole (Mom’s)

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 270
Best Season: Suitable throughout the year
Description

Mom's cast iron shrimp Creole starts with a homemade shrimp stock from the heads and shells, a medium brown roux built in a Dutch oven, and a bold Cajun sauce of tomato paste, the holy trinity, and Tony's seasoning. Shrimp go in last and cook just until done. Deep, authentic Louisiana flavor the way it was meant to be made.

Ingredients
  • 3-4 lbs. Shrimp (heads on if possible for stock)
  • 2 Cups Rice
  • 3 Cups Shrimp stock
  • 5 Green onions
  • 1 Yellow onion
  • 1/4 Cups Flour
  • 1/4 Cups Vegetable oil
  • 2 sm cans Tomato paste
  • 1 Bell pepper, diced
  • 2 tsp. Salt
  • 2 tsp. Black pepper
  • 2 stalks Celery, diced
  • 3-4 Cloves Garlic, sliced thin
  • 1 Tbsp Tony's Creole seasoning
Instructions
  1. 1
    Clean shrimp. Sprinkle with Tony’s. If shrimp have heads, reserve heads and peels for stock.
  2. 2
    Make shrimp stock: boil shrimp peels and heads with onion and celery scraps and 1 Tbsp. Tony’s in water for 1 hour. Strain and set aside.
  3. 3
    Make a medium brown roux in a cast iron skillet or Dutch oven using equal parts flour and oil, stirring constantly over medium heat. Do not burn.
  4. 4
    Add tomato paste and diced yellow onion to the roux. Sauté for 5 minutes.
  5. 5
    Add bell pepper, celery, and garlic. Sauté for 5 more minutes.
  6. 6
    Add shrimp, Tony’s, salt, and black pepper. Cook for 6–8 minutes.
  7. 7
    Add shrimp stock and simmer for 15 minutes. Add water if needed to reach a thick soup consistency.
  8. 8
    Serve over cooked rice.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 270kcal
% Daily Value *
Total Fat 9g14%
Saturated Fat 1g5%
Cholesterol 200mg67%
Sodium 720mg30%
Total Carbohydrate 24g8%
Dietary Fiber 2g8%
Sugars 4g
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Using heads-on shrimp makes a noticeably richer stock. Don't skip the stock step if you can help it — it's what separates this from a shortcut version.

Keywords: mom's shrimp creole, cast iron shrimp creole, homemade shrimp stock creole, authentic Louisiana shrimp creole, Tony's seasoning shrimp creole, Dutch oven shrimp creole
Read it online: https://thefamilyrecipebook.com/recipe/recipes-shrimp-creole-patt-buras/