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Shrimp Creole

Yields1 Serving

This gumbo-like dish is best served over rice; choose Spanish or red rice if it pleases you. As this dish has a bit of robust heat to it, it will be best served alongside a red wine that can hold up to its flavors (ex: Zinfandel or Pinot Noir)

 2 tbsp butter
 3 cups chopped onions
 2 tbsp buttermilk biscuit mix
 1 ½ cups water
 1 6-ounce can of tomato paste
 1 ½ tsp salt
 ¼ tsp pepper
 ¼ tsp sugar
 1 bay leaf
 ½ cup chopped celery
 ½ cup chopped green pepper
 2 lbs fresh shrimp, shelled and clawed
 Cooked rice for serving

Melt butter in a small skillet over medium heat; add onion and cook 3 minutes until softened


Add biscuit mix and stir until well blended


In large stockpot, mix water, tomato paste, salt, pepper, sugar, bay leaf, and celery; stir well. Add onion mixture to pot


Cover and cook on low setting for 7 to 9 hours


Turn to high setting, add shrimp, and cook 1 additional hour


Remove bay leaf and serve over hot rice