icon Shrimp Créole


  • About 30-40 large shrimp, peeled, de-veined and butterflied
  • Créole Sauce
  • Vegetable oil
  • 2 cups white rice, uncooked


  1. Prepare Créole Sauce using this recipe. Keep warm.
  2. In a separate large skillet, heat the oil. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper.
  3. Add the prepared Créole Sauce to the shrimp. Mix well and allow to simmer for a minute or two for the flavor to blend.
  4. Serve over rice. Pack a wide coffee cup or a small soup cup with rice, place upside down in heated large pasta plate. Generously ladle the Créole Sauce and shrimp around the rice. Garnish with chopped parsley and serve.
  5. YIELD: serves 6

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Last updated: October 12, 2010