Low-Country Shrimp Creole

By Alex Ward

Updated December 5, 2024

Total Time
1 hour 30 minutes
Rating
4(43)
Comments
Read comments

This dish is sweet rather than hot. We have dozed through many an afternoon after filling up on this, served over steamed rice.

Featured in: FOOD; LOW-COUNTRY COMFORT

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Ingredients

Yield:Eight to ten servings

  • 5 bacon slices

  • 5 medium onions, finely diced

  • 7 celery stalks, finely diced

  • 3 large bell peppers, finely diced

  • 1 6-ounce can of tomato paste

  • 4 ripe tomatoes, chopped, with juice

  • ½ cup sugar

  • 3 pounds medium shrimp, deveined and peeled

  • 1 tablespoon Worcestershire sauce, plus more to taste

  • Salt and pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

25 grams carbs; 229 milligrams cholesterol; 277 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 4 grams fiber; 841 milligrams sodium; 32 grams protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a microwave, cook the bacon for 4 to 5 minutes at full power to render the fat.

  2. Step 2

    Pour the fat into a large saucepan. Place over medium heat. Add the onion, celery and pepper. Saute for 10 minutes, or until tender.

  3. Step 3

    Add the tomato paste, tomatoes and sugar. Cook over low heat, covered, for an hour, stirring occasionally.

  4. Step 4

    Stir in the shrimp and Worcestershire sauce. Season to taste with salt and pepper. Cover and allow to cook for 15 more minutes. Serve with steamed rice and hot biscuits.

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Ratings

4 out of 5
43 user ratings
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Comments

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robinh

We typically make half the recipe; the last time we made this my husband added some andouille sausage to the mix — outstanding!

Loren

Made this for dinner last night and it was great. Filling, not heavy and very tasty. I poached chicken thighs in broth to keep them moist and tender. The only addition was some lardons that I put in after the onion. Cooking the vegetables this way maintains their texture and they don't turn to mush. My husband loved it :)

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