Grilling shrimp creole is generally really pretty easy and satisfying. Sometimes going back to one of our favorite classic recipes and combining it with a new twist can bring new life to a recipe. This Shrimp Creole recipe is authentic and combined with the new twist makes it one of our favorite grilled shrimp recipes.
Creole and Cajun Cuisine was really one of the first and is still now one of the best regional American cuisines. The melding of the cultures and cuisines of Spain, Africa and France via the Caribbean has brought us fantastic flavors. Shrimp Creole is another one of my rather eclectic comfort foods.
Later in our restaurants, we ran the Great American Seafood Festival featuring the different regional styles and shrimp Creole was always a hit. Although in that case it was prepared in the classic Creole recipe style. This version has been updated for utilizing grilled shrimp. You can also use this sauce for grilled fish, chicken or even pork chops. Very tasty without necessarily being too spicy.
2 pounds 16-20 shrimp or larger, peeled and de-veined. *Save the shells for shrimp stock.
1 ½ tablespoons olive oil, canola or if you would like bacon grease
1 ½ tablespoons all purpose flour
2 tablespoons butter
½ cup green bell pepper diced
½ cup onion diced
½ cup celery diced
4 cloves garlic finely chopped
1 8 oz can tomato sauce
1 13 oz can diced tomatoes, best quality
½ *cup shrimp stock made from shrimp shells, or clam juice, chicken stock, water if need be.
2 tablespoons Worcestershire sauce
2 teaspoons thyme
1 tablespoon Tabasco sauce or your favorite hot sauce
1 ½ teaspoons Creole or Cajun seasoning, plus additional for seasoning the shrimp for the grill.
1 teaspoon sugar
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons Italian flat leaf parsley
1 cup sliced green onions
First off we need to make the roux. Don’t be put off by this, it is simple are really makes the dish more authentic and really improves the texture. In a large pot with heavy bottom, place the oil and heat until it begins to ripple on the surface. Add the flour and stir, reduce your heat to medium and stir constantly, being careful not to get any on you as you stir. You want to cook this roux until it is a nice golden brown. If it is too dry as you cook you can add a little more oil.
You will want to serve this with simple white rice, classic would be a converted rice like Uncle Ben’s, but I like Basmati rice. Either is fine. Should be around 3 cups cooked rice.
When you get some nice color, add the butter and onions and cook for around five minutes. Add the garlic, celery and green peppers. Cook until tender. Add the other ingredients except the parsley and green onions. Simmer for 45 minutes.
Prepare your shrimp for the grill, season with Creole or Cajun seasoning to taste, oil them and grill’em up.
To finish the sauce stir in the parsley.
Place your rice on the plate then the sauce. Then place the shrimp on top and garnish with the sliced green onions!
Lissez les bons temps rouler!
Let the good times roll!