Best 2 Antoines Shrimp Creole Recipes

Shrimp Creole, a classic dish of New Orleans cuisine, is a delectable symphony of flavors that combines the vibrant essence of Creole cooking with the succulent sweetness of shrimp. This iconic dish has captured the hearts and palates of food enthusiasts worldwide with its rich tomato-based sauce, aromatic blend of spices, and the tender, juicy shrimp that take center stage.

In this article, we present a collection of three distinct Shrimp Creole recipes that cater to diverse tastes and preferences. Each recipe offers a unique interpretation of this beloved dish, ensuring that every culinary adventurer finds their perfect match. From the traditional Creole trinity of bell peppers, onions, and celery to the zesty addition of okra and the smoky depth of andouille sausage, these recipes showcase the versatility and creativity that define Shrimp Creole.

Whether you're a seasoned chef looking to expand your culinary repertoire or a home cook seeking a flavorful and impressive dish to grace your table, our curated selection of Shrimp Creole recipes is sure to satisfy. Embark on a culinary journey through the vibrant streets of New Orleans as you explore the depths of this iconic dish, creating a memorable and delicious experience that will leave you craving more.

Here are our top 2 tried and tested recipes!

SHRIMP CREOLE

Shrimp Creole image

If you've ever made a trip to Louisiana, you'll be familiar with this shrimp dish. In a state where the shrimp is plentiful and the spices are too, locals have to dream up recipes that will do justice to the ingredients used in them.This shrimp creole does just that. It's a memorable dish that truly packs a punch. It comes together in under an hour-45 minutes to be exact-and it uses ingredients you already have in your pantry. Rice and diced tomatoes make up the base of the dish, while the additions of bell peppers, onion, celery, bay leaf, parsley, and red pepper add flavor and spice. Our Test Kitchen recommends that if you want to go even spicier, you can tap some hot sauce into the mix or throw in as much crushed red pepper as it takes to make you feel the heat. It truly couldn't be easier to cook up this dish tonight. It's one of those recipes that will make you wonder why you didn't try it before, and it will quickly become a go-to in your recipe box. Don't you want to try this Louisiana classic? Round up a catch of shrimp and put our favorite shrimp creole recipe on the table tonight.

Provided by Southern Living Editors

Categories Shrimp

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons butter
2 medium-size green bell peppers, finely chopped
1 medium onion, minced (1 1/2 cups)
1/4 cup chopped celery
1 bay leaf
1 teaspoon chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried crushed red pepper
2 (14.5-oz.) cans diced tomatoes
1 pound peeled and deveined medium-size raw shrimp (26/30 count)
Hot cooked rice

Steps:

Melt butter in a small Dutch oven over medium heat; add bell pepper and next 7 ingredients, and sauté 7 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove and discard bay leaf. Serve immediately over rice in shallow bowls.

SHRIMP CREOLE

Shrimp Creole image

Much like gumbo, this shrimp and tomato stew starts with a roux that thickens and adds a distinct flavor (though many takes on shrimp Creole skip the roux altogether). Next, the "holy trinity" of Creole cooking - onion, celery and bell pepper - is simmered in the roux. You'll want to stir the bottom of the pot constantly to prevent the roux from sticking and burning, and make sure to keep a close eye: A burned roux can't be saved. Creole cuisine relishes improvisation, so feel free to add other veggies or a different protein, or omit the hot sauce and add a teaspoon of apple cider vinegar in its place. This spicy stew is traditionally served over steamed white rice, but is also delicious served over brown rice or other whole grains, like quinoa.

Provided by Vallery Lomas

Categories dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 26

Ingredients

1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (or less, if desired)
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1 pound shrimp, peeled and deveined
2 teaspoons homemade or store-bought Creole seasoning
1/4 cup unsalted butter (1/2 stick)
1/3 cup all-purpose flour
1 medium yellow onion, finely chopped
2 celery ribs, thinly sliced
1 green bell pepper, seeded and finely chopped
4 garlic cloves, minced
1 (15-ounce) can tomato sauce (no salt added)
1 to 2 teaspoons hot sauce, to taste (optional)
1 teaspoon granulated sugar
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 dried bay leaves
Fine sea salt and black pepper
1/4 cup chopped scallions
1/4 cup chopped flat-leaf parsley leaves and tender stems
Steamed rice, for serving

Steps:

Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place.
Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn't burn. (If needed, add more water.)
Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.

Tips

Use fresh, high-quality ingredients for the best flavor.
Don't be afraid to adjust the recipe to your own taste. For example, if you like more heat, add more cayenne pepper.
If you don't have shrimp Creole seasoning, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
If you don't have andouille sausage, you can substitute any other type of smoked sausage, such as kielbasa or chorizo.
Be careful not to overcook the shrimp, as they will become tough and rubbery.
Serve shrimp Creole with rice, mashed potatoes, or your favorite side dish.

Conclusion

Shrimp Creole is a classic New Orleans dish that is easy to make and always a crowd-pleaser. With its bold flavors and hearty ingredients, this dish is sure to become a favorite in your home. So next time you're looking for a delicious and easy weeknight meal, give shrimp Creole a try. You won't be disappointed!