Here is the perfect Southern Style recipe for Shrimp Creole. It has just a touch of spice, making the whole dish both naughty and nice. For this dish, we’re going to make some polenta, creole sauce and cajun shrimp… It’s going to blow your mind when you give it a try. Let’s take a closer look at this delightful recipe for shrimp creole.
This spicy Recipe for Shrimp Creole is Gluten Free, Low Carb and Sassy.
SOUTHERN STYLE RECIPE FOR SHRIMP CREOLE
I’m a huge fan of the cajun and creole style of cooking. I didn’t know I was a fan of it until my Executive Chef Randy put on a Ragin’ Cajun cooking class at my cooking school.
The gumbo and jambalaya that came out of that class was completely off the hook. We made dirty rice, Southern Style Cornbread and finished the class off with some Black Bottom Pecan Pie. If you’ve never had Black Bottom Pecan Pie, find it soon. Then send me a note on just how incredible it tastes. Yum.
After Randy masterfully executed the Cajun class, I fell in love with the Holy Trinity: onions, celery and green pepper. Let me be really clear, I love the Holy Trinity with shrimp. For some reason, they just work so perfectly together. You’ll see when you try this authentic recipe for shrimp creole. It’s just incredible.
WHAT IS SHRIMP CREOLE?
Creole cooking has all the basics of the cajun style of cooking with the Holy Trinity of green pepper, onion and celery. Creole adds in tomatoes to the Holy Trinity. Shrimp Creole is a cajun shrimp dish that is stewed with tomatoes, often times served over seasoned (dirty) rice or polenta.
So in this recipe for shrimp creole, if we didn’t add in the tomatoes we would have a delicious Cajun Shrimp recipe. It’s just that easy. But what makes cajun special? Cajun encompasses some really incredible cooking styles, from French, Spanish, Italian and even German. Cajun cooking has a love of bright spices and bold flavors.
So what makes a creole shrimp? A melting pot of cooking styles, some in-your-face spices and tomatoes. Who knew?
WHAT GOES WITH SHRIMP CREOLE?
There are a couple side dishes that pair perfectly with Shrimp Creole.
- Dirty Rice: A southern specialty made either with ground meat (beef, chicken or turkey) or chicken livers. It has traditional cajun spices as well.
- Polenta: Polenta is just ground cornmeal with liquid, aromatics and fats added to it. To pair perfectly with Shrimp Creole, add in whole kernel corn, shallots and cajun spices.
Here’s the secret to polenta: take your time making it. The best way to ruin a polenta is to try and rush it. The second best way is not to stir it while it’s cooking… It has a tendency to scorch if left too long on the stove. Get out your elbow grease trying to get that off the bottom of the pot.
The best polenta has shallots or onions, some fresh herbs and a couple different kinds of fats (bacon fat, butter, cream etc). Make sure to add in the balsamic at the end: the acid really brightens the polenta incredibly well.
How to Devein Shrimp Quickly:
- Make sure the shrimp are fully defrosted. Typically I defrost my shrimp in a colander in the sink with cold water running over them. In about 15 minutes, they should be completely defrosted.
- I add 2 bowls in the sink next to the colander. One is for the cleaned shrimp and the other is for the stuff we don’t want to keep. I find that it is easier to have a bowl there because sometimes the veins stick to my fingers and the edge of the bowl will grab it. Gross, but effective.
- We are going to need a sharp paring knife and some patience.
- To peel the shrimp, start near the tail and pull up on the side of the shrimp. With one hand holding the tail, move your other hand under the shell away from the tail. The whole shell will start to come off- just grab it and discard. If you want, pinch the tail to remove.
- With the shrimp in your non-dominant hand (that would be my left hand), hold it between your thumb and fingers with the wide part closest to your hand. Gently (and carefully) run the knife down the back of the shrimp. It will split open and you’ll see all the stuff to remove. Remove it, then rinse the shrimp and place in the clean shrimp bowl. That’s it!
WHAT WINE WITH SHRIMP CREOLE?
If you’re looking for the perfect wine to pair with this recipe for shrimp creole, make sure you are looking at white wines.
- Alsacian Reisling: Sweet enough to temper the heat but not sweet enough to detract from the flavor.
- Unoaked Chardonnay: Perfectly round and delicious without the flabbiness of an oaked chardonnay.
- Sauvignon Blanc: Crisp with notes of mineral that will pair perfectly with any Shrimp Creole dinner.
HOW DO I MAKE SHRIMP CREOLE FROM SCRATCH:
If you’re looking for a quick dinner recipe, this is not it. Making this shrimp creole is an experience that takes time. The flavors need time to develop. Like with just about everything in life, if you invest the time you will see some great results. This dinner dish is no different.
Before you start making Shrimp Creole, make sure that you have all your preparation done. There is simply too much prep work to try and complete at the same time you are cooking.
Give it a shot and let me know what you think. Whoo Wee! We’re cookin’ now!
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Okay- let’s get to this sassy recipe for shrimp creole… Here we go.
PLEASE NOTE: The nutritional data is provided by NutriFox and may not be 100% accurate.