Shrimp Creole
My mother has made this shrimp creole recipe for as long as I can remember. It’s definitely a family favorite. Shrimp stock, tomato puree, sherry, onions and peppers come together to create a fabulous, quick dish. It’s delicious when served over rice. I hope you enjoy this dish as much as my family does!
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Shrimp Creole
- Total Time: 40 minutes
- Yield: 4 Servings 1x
Description
My mother’s shrimp creole has always been a family favorite. It is just a spicy red tomato sauce with peppers, served over rice.
Ingredients
Scale
- 24 large shrimp in the shell
- 8 oz bar harbor clam broth
- Almond flour (Use as much as you need to coat shrimp. Around 3/4 cup)
- Salt and Pepper to taste
- 1 Tbsp. Olive oil
- 1 onion, roughly chopped into large chunks
- Red bell pepper cut into larger pieces
- Orange pepper cut into larger pieces
- 2 sticks of celery, cut into larger pieces
- 4 cloves of garlic, minced
- 1/2 Tbsp. Hot Red Pepper flakes
- 1/4 cup Dry Taylor Sherry
- Couple of shakes of Tobasco Sauce
- 1 tsp. Worcestershire Sauce
- 1, 28 oz can pureed tomatoes
- 1/4 cup freshly chopped parsley
Instructions
- Remove shells from shrimp. Set aside shells.
- Add clam broth to pot and add shells. Bring to a boil and let simmer on low heat for about 10 minutes. Strain the broth into a small bowl. Discard the shells.
- Meanwhile, salt and pepper the shrimp, and cover in almond flour. ( I lay the shrimp on top of the flour, roll them around, and press firmly to make sure it sticks.)
- Add olive oil to large pan.
- Saute shrimp on high heat on each side. You want to get a nice color on them, but don’t want to cook them all of the way through, because they will continue to cook later in the sauce.)
- Remove shrimp to separate plate. Leave 2 shrimp in the pan. (This will give added flavor to the sauce.)
- Reduce heat to medium low, and add onions, peppers and celery until the onions are translucent. Salt and Pepper.
- Turn heat to low and add garlic and hot red pepper flakes.
- Turn heat to high heat and add in sherry.
- Turn to low heat and add in tomatoes, Tobasco and Worcestershire.
- Let simmer for about 10 minutes.
- When ready to prepare, add shrimp back into the sauce, along with juices from the plate, and simmer until shrimp are opaque all of the way through. Season to taste.
- Serve over rice and top with chopped parsley.
- Enjoy!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
This looks stellar! Something I can try for the cold weather I’m hoping for. And: finally another use for Dry Taylor Sherry besides with walnuts and stilton at Christmas!
Dear Randall,
Thank you so much for your kind comment! I hope that you enjoy it! I love cooking with Dry Taylor Sherry! It can be used in so many things to replace wine! My mother uses it in her Lobster Newburgh with puff pastry also! So good!
And we have the walnuts, stilton and sherry for Christmas also! 🙂 It’s my mom’s favorite! 🙂
Kind regards,
Victoria