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Shrimp Creole

Shrimp and tomatoes come together beautifully in this classic New Orleans dish. Make it as spicy as you like and serve it over a mound of steaming white rice for a tasty and warming dinner.


  • 3 tablespoons unsalted butter
  • 2 cups diced onion
  • 1 cup diced green bell pepper
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 tablespoon sweet paprika
  • 1 large can (28 ounces) diced tomatoes
  • 2 teaspoons Glace de Fruits de Mer Gold® dissolved in 1 cup hot water
  • Dash hot sauce, plus additional to taste
  • 1 teaspoon Worcestershire sauce
  • 2 1/2 pounds large raw shrimp, peeled and deveined
  • Salt and ground black pepper
  • 6 cups cooked white rice, warm
  • 1/2 cup thinly sliced green onions, white and green parts
  • 3 tablespoons chopped fresh parsley


  1. Melt the butter in a large saucepan over medium heat.  Add the onion, green pepper, and celery and cook for 5-7 minutes, until the onion is soft and translucent.  Stir in the garlic, bay leaf, and paprika and cook for another minute.
  2. Add the tomatoes with their juices and the diluted Glace de Fruits de Mer Gold® and bring the mixture to a simmer.  Stir in a dash of hot sauce and the Worcestershire sauce.  Continue simmering for 15 minutes.
  3. Add the shrimp, bring back to a simmer, and cook, stirring occasionally, for 3-5 minutes, until the shrimp is opaque, pink, and slightly curled.  Season to taste with salt, pepper, and additional hot sauce to taste.
  4. To serve, ladle the shrimp and sauce over the rice and garnish with the green onions and parsley.

Additional Tips

Wine Pairing: Rosé or Riesling

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