Creole Shrimp

The kind of saucy shrimp that is served along with plenty of crusty bread for sopping up the sauce.

creole, seafood, shrimp

Creole Shrimp

This shrimp dish is New Orleans-inspired, the kind of saucy shrimp that is served at many a Big Easy restaurant, along with plenty of crusty bread for sopping up the sauce. Often times the shrimp is cooked and served in its shell, which is messy, but fun to eat… unless you don’t find peel-and-eat shrimp fun at all, but just messy.

This version calls for peeling the shrimp, but leaving on the tails, which function as little handles. They also serve to call attention to how many shrimp you have eaten, so some of us (read: me) often have to hide some of the tails under a stray piece of salad or something to avoid looking gluttonous.

Creole Shrimp

 

Creole Spice Blend

You can surely take a big old shortcut and buy a Creole spice blend and skip the making of your own.  Most of these spices are things that many folks have in their pantry, so if you are so inclined, it does give you extra bragging right to say you made your own Creole spice mix.

This one has paprika, garlic powder, onion powder, thyme, oregano, cayenne and salt and pepper.  It offers up generous amounts of heat and flavor, and a moderate amount of salt, which is not something many spice blends can state.  

Creole Shrimp

The shrimp is sautéed up in a skillet in a simple buttery sauce spiked with a bit of garlic, Worcestershire and lemon juice. The alcohol in the small amount of white wine burns off during cooking. (At this point if you wanted to, you could remove some of the shrimp and a bit of sauce, which should be plain enough for those with milder tastes).

And then fling that spice blend into the shrimp, and both the shrimp and the sauce get infused with those I-won’t-be-ignored seasonings that make Creole food so crazy appealing.

Creole Shrimp

This shrimp dish is New Orleans-inspired, the kind of saucy shrimp that is served at many a Big Easy restaurant, along with plenty of crusty bread for sopping up the sauce.Click To Tweet

Fork-in-the-Road

The quantities of the spice mix given below are intended for the whole 1 1/2 pounds shrimp. If you decide to take out some shrimp before seasoning the rest up, adjust the amount of the seasonings.  If you take out 1/2 pound of shrimp, add 2 tablespoons of the spice mix to the remaining pound of shrimp in the skillet, then taste and see if you want to add the rest of the blend. Leftover spice mix is great to toss into a soup, or to rub on a piece of chicken, steak, or fish for that irresistible Creole-Louisiana flavor.

Creole Shrimp

Other Shrimp Recipes to Try:

 

Creole Shrimp: This surprisingly quick and easy recipe is the kind of saucy shrimp that is served In New Orleans (don\'t forget crusty bread for the sauce!)

Creole Shrimp

  • Method: Stovetop
  • Prep Time: 15 minutes
  • Cooking Time: 10 minutes
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For the Creole Spice Mix:

  • 1 1/2 teaspoons paprika
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoons onion powder
  • 1/2 teaspoons dried thyme
  • 1/2 teaspoons dried oregano
  • 1/2 teaspoons cayenne pepper
  • 1 teaspoons coarse or Kosher salt, plus more to taste
  • 1/4 teaspoons freshly ground black pepper, plus more to taste

For the Shrimp:

  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 teaspoons finely minced garlic
  • 1 1/2 pounds extra large raw shrimp (26/30 count), peeled and deveined, but with the tails left on
  • 1/3 cups dry white wine
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh parsley
  • Hot cooked white rice and hot crusty bread for serving

1. Combine the paprika, garlic powder, thyme, oregano, cayenne, salt and black pepper in a small bowl and set aside.

Creole Shrimp: This surprisingly quick and easy recipe is the kind of saucy shrimp that is served In New Orleans (don\'t forget crusty bread for the sauce!)

2. In a large skillet melt the butter over medium-low heat. Add the garlic and sauté for 1 minute until it is fragrant and beginning to color. Turn up the heat to medium-high, add the shrimp and sauté for about 2 minutes until the shrimp is starting to turn pink, then add the white wine and cook for another 1 to 2 minutes until the wine starts to reduce. Add the Worcestershire sauce and lemon juice and sauté until the shrimp is just barely cooked though, another minute or so. Season those with salt and pepper to taste.

Creole Shrimp: This surprisingly quick and easy recipe is the kind of saucy shrimp that is served In New Orleans (don\'t forget crusty bread for the sauce!)

3. Sprinkle the spice mix over the shrimp in the pan. Stir until spices have dissolved themselves into the sauce and the shrimp is nicely coated with the sauce. Immediately transfer the shrimp and sauce to a shallow serving bowl, sprinkle with parsley, and serve with the hot rice and crusty bread.

Creole Shrimp: This surprisingly quick and easy recipe is the kind of saucy shrimp that is served In New Orleans (don\'t forget crusty bread for the sauce!)

What the Kids Can Do

Measure the ingredients for the spice blend, juice the lemon, peel the shrimp.

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