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Shrimp Creole

Camarones a la Criolla

This recipe, which is most representative of Creole cooking, is fast and fail-proof. Fresh vegetables combined with tomatoes and hot seasonings produce a splendid sauce for the fresh shrimp. As with many sauces, this is even better the next day. You may want to prepare the sauce a day ahead and add the shrimp just a few minutes before serving.


To Prepare:

  1. Heat a 5-quart saucepot or a large deep skillet and add olive oil.
  2. When heated and the oil begins to smell fragrant, add salt pork, garlic, onions, bell peppers, thyme, allspice and bay leaves.
  3. Sauté until onions become translucent.
  4. Add the tomatoes and tomato sauce, salt, Tabasco and Worcestershire.
  5. Cook on medium-low heat10 minutes. Add shrimp and cook three to five minutes, or until shrimp are pink.
  6. Season to taste with salt and cracked pepper.
  7. Do not overcook or shrimp will become tough.
  8. Garnish with fresh parsley sprigs and serve with cooked rice and fried ripe plantains.
**Six to eight servings

Buen Provecho!

Copywright 2001, Sheila E. Fridman, Gainesville, Fla.
This site was last updated Wednesday, March 15, 2001.
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