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!
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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!
If you like this Recipe for Shrimp Creole:
Check out these other delightful recipes...
Bacon Wrapped Shrimp
Shrimp and Cauliflower Grits
Creamy Grits with Cheese
Okay- let's get to this sassy recipe for shrimp creole... Here we go.
Spicy Southern Shrimp Creole Recipe
The perfect southern style shrimp creole recipe. So yummy with a touch of spice that makes this whole dish so nice.
Ingredients
For the Polenta
- 2 tablespoon Rendered Bacon Fat
- ½ Cup Shallot, minced (approx 1 medium shallot)
- 1 Cup Fine Ground Cornmeal
- 3 Cups Chicken Stock
- 4 tablespoon Unsalted Butter
- 1 Cup Cream
- 1 teaspoon Kosher Salt
- ¼ teaspoon Fresh Cracked Pepper
- ¼ teaspoon Balsamic Vinegar
For the Creole Sauce
- 2 tablespoon Rendered Bacon Fat
- 1 Cup Onion, diced (approx ½ Spanish onion)
- 1 Cup Celery, diced (approx 3 celery stalks)
- 1 Cup Green Pepper, diced (approx 1 green pepper)
- 1 14.5 Oz Can Diced Tomatoes
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 1 tablespoon Cajun Seasoning
- ¼ Cup Chicken Stock
- ¼ Cup White Wine
- ¼ Cup Cream
For the Cajun Shrimp
- 16-18 Large Shrimp, peeled and deveined
- 2 tablespoon Olive Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Fresh Cracked Pepper
- 1 teaspoon Cajun Seasoning
- 2 teaspoon Fresh Lemon Juice
Instructions
Making the Polenta
- In a high-sided pot, add in the bacon fat over medium-high heat. When it has melted and is shimmering, add in the shallots and salt. Stir and cook for 4-5 minutes or until the shallots start to turn translucent.
- Add in the cornmeal. Stir and add in the chicken stock. Stir occasionally for the next 5-8 minutes or until the cornmeal absorbs the stock. Then add in the butter and stir until melted. Reduce the heat to low.
- Add in the cream and stir occasionally until the polenta is soft and delicious tasting. Add in the balsamic vinegar and stir. Taste, adjust your seasonings and then set aside.
For the Creole Sauce
- In a saute pan, add in the bacon fat over high heat. When the fat shimmers in the pan, add in the celery, green pepper and onion. Give it a good pinch of salt as well. Stir and allow to sweat for 7-10 minutes or until the vegetables have softened.
- Add in the tomatoes including the juice from the can. Add in the dried spices. Allow the spices to absorb the liquid and bloom in the pan.
- Add in the white wine. Allow to reduce for 2 minutes, then add in the stock and cream. Mix well, taste, adjust the seasonings. Remove the creole sauce from the pan and set aside.
For the Cajun Shrimp
- Rinse out the pan from the creole sauce. Place the pan over high heat and add in the olive oil. While it is heating, season the cleaned shrimp with the salt and pepper on both sides.
- When the oil shimmers, add in the shrimp. Cook until they begin to curl and change color. Flip in the pan, then add in the cajun seasoning and lemon juice.
- Allow to cook for another minute, then stir the shrimp in the pan to coat well with the lemon and cajun seasoning.
Bringing together the Shrimp Creole
- In individual bowls, add in a scoop of the polenta, a serving of the creole sauce and some shrimp right on top. Add some fresh chopped parsley for just a dash of brightness.
- Serve hot and happy eating!
Notes
Make sure that your shrimp are prepared before you start cooking this recipe. It takes a lot longer to remove the shells and devein the shrimp than you might think.
Also, if your polenta sits longer than expected and thickens up, turn your heat to low and add in some more cream or stock to thin it back out a bit. Polenta is very forgiving so just give it some love. Make sure the heat is low otherwise the cream may burn!
Nutrition Information
Yield
6Amount Per Serving Calories 571
PLEASE NOTE: The nutritional data is provided by NutriFox and may not be 100% accurate.
Lisa Diaz says
This recipe looks absolutely yummy! I love everything involving shrimp and must try this recipe!
Thanks for sharing & happy Easter!
Scott Groth says
Hi Lisa-
I hope that you do get a chance to try it- the three parts really work well together.
Take care-
Scott
Joe @ Joe's Healthy Meals says
Great looking recipe Scott...saw it today on my Fridgg daily dose of deliciousness. I'm definitely trying your creole sauce.
Scott Groth says
Hi Joe-
Sounds great- let me know what you think!
Take care-
Scott
Julie Queen says
I see a lot of your recipes on pinterest and facebook/yummly and have to say that this looks like one of the best ones I've seen yet. I will most certainly be trying it in the weeks to come!
Scott Groth says
Hi Julie:
Sorry for the late response- my comments were having issues on the website! I hope that you had an opportunity to put this recipe through the paces. Let me know your thoughts!
Thanks-
Scott
Caroline says
This looks amazing! I absolutely love your little bio at the bottom of the blog. I completely agree! Food makes people happy and it's so important to spread this idea! Great blog!
http://whenhealthymettasty.com
Scott Groth says
Hi Caroline:
Thanks- it was an absolutely delicious recipe that I love making for dinner parties simply because it is quick and easy. Plus, most people have never had anything like it, which I love.
I hope you come back for more recipes- thanks very much for writing!
Take care,
Scott