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Shrimp a la Creole

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Connie Bernard


3 Tbsp safe flour
1/4 cup salad oil
1 bunch shallots
1 can tomato paste
4 green peppers, chopped (optional)
2 tsp black pepper
4 lb large Gulf shrimp
2 tsp salt (or to taste)


Clean shrimp and boil 5 minutes, saving stock. Peel shrimp and discard shells.

Using an iron skillet, make a roux by heating oil over medium to low heat and mixing in flour, stirring constantly until well browned. Add onion and brown slightly. Add shrimp, salt and pepper. Stir until shrimp are coated with roux and none of the roux and onion sticks to the skillet. Add tomato paste and green peppers. Stir 15 minutes over moderate heat.

Gradually add 1 cup hot shrimp stock stirring each time more is added. Cook 15 minutes over moderate heat. Lower heat and cook 1 hour slowly, and add more salt and pepper if desired.

Serve over rice.


Brown the roux until just before it burns. It should be the color of a coffee bean. There is a fine art to this; watch it closely.

I modify this recipe so as to not to overcook the shrimp. I cook the sauce and add the shrimp at the end for the last 15-20 minutes, you can prevent the shrimp from overcooking.

You might need to cut this recipe down to feed your family unless you have some healthy appetites. Generally, 1 pound will feed our family of 3.


You can substitute one large onion for the shallots.

Verify tomato paste is free of your allergens.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.