Texas Butter Shrimp Creole
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5 from 3 votes

Shrimp Creole

You haven’t got a hold of this Shrimp Creole recipe because I usually favor Gumbo when pulling this type of stunt. The recipe is “made for 8” due to shrimp amount however, I believe for 4 very comfortably. 
Aside from meat choices there's really only a couple 3 ingredients and techniques that separate the 2. Keep reading
Gumbo doesn’t have tomatoes and Shrimp Creole doesn't have okra and probably bacon. Shrimp Creole uses flour as a thickener unlike Gumbo uses flour as a roux for taste and frankly tint base. Remembering off hand, time. 
Throughout the south roux’s go from light to dark all being the best depending on what family member you're talking to.... but this is not Gumbo. 
By all means add your own extras if you’re feeling froggy! I’ll be inserting okra next time 😉 

Course Main Course, Side Dish
Style American, Cajun, Southern
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 481kcal
Author Shawn

Ingredients

Creole

  • 2 lb shrimp large (peeled and deveined save shells and heads for stock)
  • 1.5 lb diced tomatoes (deskinned or a 14.5 ounce can would work for speed)
  • 2 cup chopped onions
  • 2.5 cup water (soon shrimp stock)
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1/2 cup chopped green onions
  • 3 oz bacon (chopped cooked)
  • 2 oz 1/2 stick unsalted butter
  • 2 tbs flour
  • 1 tbs chopped garlic
  • 1 tbs Cottonmouth
  • 2 tbs chopped parsley
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 bay leaves (1 fresh)
  • 1 tsp Worcestershire Sauce
  • 1 tsp hot sauce (or to taste)

Rice

  • 2 cup white rice
  • 4 cup water
  • 2 oz butter

Instructions

Creole Prep

  • Meat 1st slice up bacon into ½ inch pieces
  • Cook bacon in large skillet on medium low and keep an eye on it.
  • Peel and clean the shrimp. Cover shrimp in Cottonmouth and place in fridge. Save heads and shells.
  • Pour the 2 1/2 cups of water in a saucepan on medium heat.
  • Chunk shrimp heads and and shells in saucepan of water along with a dash of salt.
  • Stir in the the shrimp heads, bring to simmer, turn off heat, and let steep.
  • With 4 empty bowls dice onions, bell pepper, garlic, green onion, tomato (deskinned), and celery. The green onion, tomato, and celery get their own bowls. (onions, bell pepper, and garlic = 1 bowl)
  • When bacon is crispy set it aside keeping grease.
  • In bacon grease pan add 2 ounces of butter and celery on medium heat.
  • When celery is soft add onion, bell pepper, garlic, and salt. Cook till translucent. These together is known as Trinity minus the garlic.
  • Drain shrimp water through a colander saving the water discarding the shells.
  • Whisk the 2 tbs of flour into the shrimp water.
  • Add the tomatoes to the veggies pan. Cook on medium until concoction re-bubbles.
  • Stir in the shrimp flour water, bay leaves, Worcestershire, bacon, and hot sauce.
  • Carefully taste test the fluid for salt. Add if needed.
  • Simmer for 20 minutes. This is the thickening process, you can go thick or thin here. Too thick or salty add water.
  • Stir in shrimp, green onions and parsley.
  • Simmer for 10 minutes.
  • Remove bay leaves.

Rice Prep

  • In another saucepan on medium low simmer add butter to melt and cover metal.
  • Drop in rice and toast or don’t toast. Just get butter coverage around rice.
  • Pour in water and cover for 13 minutes. At 13 min check and water should be soaked up. If not, go for another 2 minutes until you only see steam no water. Should be just steaming.
  • If you don’t dig above #3 you can just boil and drain rice.
  • Lastly! Get down on it.
➕ Nutrition
Nutrition Facts
Shrimp Creole
Amount Per Serving (355 g)
Calories 481 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 323mg108%
Sodium 1405mg61%
Potassium 500mg14%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 5g6%
Protein 30g60%
Vitamin A 980IU20%
Vitamin C 34.1mg41%
Calcium 240mg24%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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Stone - Right Side Bayside 3630
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Dirtyleg
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