Shrimp Creole

Preparation info

  • Difficulty


  • Yield:

    2 to 4


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

It is conceivable that the first Creole dish I ever sampled (how many decades ago!) and the one I have eaten most often because of my affection for it is shrimp Creole. The following is one of the most basic and best recipes for the dish. It is made with what Paul Prudhomme has referred to as the “holy trinity” of Creole foods: chopped celery, green pepper, and onion. It is a recipe that served me well, long before I became professionally involved in the food field, when I set up a bachelor kitchen in Chicago after my years in military service.


  • 1 pound fresh shrimp
  • 3 tablespoons butter
  • ¾ cup coarsely chopped onion
  • 3 small celery ribs, coarsely chopped
  • 1 sweet green pepper, cored, seeded, and coarsely chopped
  • 3 garlic cloves, finely minced
  • 2 cups canned tomatoes, preferably Italian peeled tomatoes
  • 2 sprigs fresh thyme, or ½ teaspoon dried
  • 1 bay leaf
  • Tabasco sauce to taste
  • ½ teaspoon grated lemon rind
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 2 tablespoons finely chopped parsley
  • Juice of ½ lemon


  1. Shell and devein the shrimp. Rinse and pat dry. Set aside.
  2. Melt the butter in a saucepan and add the onion. Cook, stirring, until the onion is wilted, and add the celery, green pepper, and garlic. Cook briefly, stirring. The vegetables must remain crisp.
  3. Add the tomatoes, thyme, bay leaf, Tabasco, lemon rind, salt, and pepper. Simmer 10 minutes uncovered.
  4. Add the shrimp and cover. Cook 3 to 5 minutes, no longer. Add the chopped parsley, lemon juice, and, if desired, more Tabasco sauce to taste. Serve with rice.