Bell Pepper

Shrimp Creole, Redux

August 17, 2011
0 Ratings
  • Serves 4
Author Notes

When you grow up in New Orleans, you learn that there are foods that are practically religion. Rice has to be white. Beans are red and made on Monday. And there's the so-called holy trinity of onions, bell pepper and celery, the basis for etouffee, gumbo and jambalaya.

Shrimp Creole is usually a stew-type of dish made with canned tomatoes, generally in the winter. It's warm and homey and delicious. I wanted to capture the flavors, but make the dish with fresh ingredients--cherry and grape tomatoes, fresh herbs, and a light brothy sauce. This is a summer version of shrimp creole, one that is pretty enough for a dinner party, and quick and easy enough for a week night meal.

You'll notice that I didn't use celery. I don't like cooked celery, but feel free to add it for authenticity. —drbabs

What You'll Need
  • 2 tablespoons vegetable oil
  • 8 scallions, minced
  • 1 bell pepper, minced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 tablespoon Worcestershire sauce (more to taste)
  • 1/2 teaspoon Tabasco sauce (more to taste)
  • 4 sprigs fresh rosemary
  • 8 sprigs fresh thyme
  • 1 bay leaf
  • 1 pound medium-large shrimp, peeled and deveined
  • 1 pint cherry tomatoes (or mix of cherry and grape tomatoes), halved
  • 2 tablespoons butter
  • salt and fresh ground black pepper
  • 1/2 lemon
  • 2 cups cooked rice, kept warm
  1. In a large skillet, heat the oil over low heat till shimmering. Add scallions, bell pepper and garlic with a generous pinch of salt. Stir, cover, and let vegetables sweat till softened, about 5 minutes. (They shouldn't brown.)
  2. Stir in white wine, Worcestershire sauce, Tabasco sauce, rosemary, thyme and bay leaf. Stir, cover, and let flavors cook together for about 5 minutes.
  3. Add in shrimp, stir, and continue to cook on low until shrimp are barely cooked through, about 5-7 minutes depending on size.
  4. Fish out bay leaf, rosemary and thyme, and stir in tomato halves till they are cooked through, another minute or so. Stir in butter. Taste and adjust seasoning--add salt, pepper, Worcestershire sauce and Tabasco as desired.
  5. To serve, mound rice on the plate, and scatter shrimp and tomatoes over the rice. Spoon a little sauce over the rice, and add a squeeze of lemon.

See what other Food52ers are saying.

  • Sagegreen
  • aargersi
  • EmilyC
  • healthierkitchen
  • inpatskitchen

12 Reviews

Sagegreen August 20, 2011
Yum. Love your creole!
aargersi August 18, 2011
Nicely done Dr B! A creole we can really enjoy in the summer!!!!
drbabs August 18, 2011
Thanks--I hope you try it!
EmilyC August 18, 2011
This looks delicious drbabs!
drbabs August 18, 2011
Thanks, Emily!
healthierkitchen August 17, 2011
I love this version - so light! Funny, I don't mind cooked celery, but I don't care for bell pepper so I usually leave that out of my trinity!
drbabs August 18, 2011
You can definitely leave out the bell pepper if you don't like it. Thanks!
inpatskitchen August 17, 2011
What a lovely version of one of my favorite foods! Thanks for sharing!
drbabs August 18, 2011
Thank you, pat!
boulangere August 17, 2011
Yes, please. A double helping.
drbabs August 18, 2011
And extra Tabasco for you, yes?
boulangere August 18, 2011
Mais, oui!