With the month of February focusing on love and heart health, I thought it would be appropriate to share one of my favorite heart healthy comfort dishes—Spicy Shrimp Creole. 

Not only is this recipe delicious and full of flavor, it is actually GOOD for you and good for your heart. Research shows that a little touch of heat in your diet can help prevent heart disease, lower blood pressure, prevent some cancers, boost immunity and help you lose weight.  So, by including some spicy ingredients in your meals, you’re not only adding great flavor, you’re eating healthy.  

This Spicy Shrimp Creole recipe contains all the spices to boost flavor, your metabolism and help your heart.  This recipe was passed down from my dad and was inspired by the late Cajun humorist and chef, Justin Wilson from Louisiana. I simply added a few ingredients and upped the quantity of everything. 

Growing up in the 1970’s, we only had 4 television channels available and PBS was household favorite. Justin Wilson had a cooking show on PBS that my dad loved. I think he liked the Cajun humor better than the recipes, but nonetheless we adopted several good ones from that show.   With his pen and pad in hand, my dad would record (via VHS) Wilson’s cooking shows.  He would hit play, rewind, play, rewind, on and on until he had written down the ingredients and cooking instructions.  I can hear my dad laughing at himself as he unapologetically tried to mimic that unique Cajun accent.  

This is a great, easy, make-ahead dish when you have guests coming over.  The longer it simmers the better it gets!  And your house smells AMAZING! 

It’s also a versatile dish.  It can be served in a formal fashion with candles and fine china (for Valentine’s Day or a special anniversary) or in a more casual buffet style. I have served it both ways.  For my crew, I typically do the latter.  I make the sauce in the morning, transfer it into a slow cooker (WITHOUT the shrimp) and let it simmer all day.  Ten or fifteen minutes before you plan to serve it, add the shrimp.  I typically set it up like a buffet with a bowl of white rice, the Creole sauce, garlic bread and salad.  A perfect, healthy, easy dinner that serves a crowd.

So, EAT UP AND ENJOY.  I know you will love it…

”I GARONTEE!”  Justin Wilson

Print

Spicy Shrimp Creole

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

 

Course: Main Course

Servings: 12

Ingredients

• 2-3 pds Shrimp (peeled and devined)
• 4 Celery Stalks
• 2 Yellow Onion diced
• 1 Red Bell Pepper diced
• 1 Green Bell Pepper diced
• 6-8 Fresh Garlic Cloves minced
• 1 c Fresh Parsley finely chopped
• 2 Bay Leaves
• 1/4 c Olive Oil extra virgin
• 1/4 c Butter
• 2 tbsp Flour
• 1 28 oz can Tomato Sauce
• 1 28 oz can Tomato Puree
• 1 28 oz can Petite Diced Tomatoes with own juice
• 1 28 oz can Water (use empty tomato can)
• 2 tbsp Creole seasoning
• 1/2 tsp Cayenne pepper (1 tsp if you want more "heat")
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp Louisiana Hot Sauce (or comparable sauce)
• 1 tbsp Lea & Perrins Worcestershire sauce

Instructions

1. In a large stock pot, add olive oil and butter and saute onion, celery and peppers for 3-4 minutes on medium heat

2. Add minced garlic and cook another 1 minute.

3. Add flour, stir continuously for 2-3 minutes.

4. Add tomato sauce, tomato puree, diced tomatoes and water.  

5. Add other bay leaves, spices and condiments.

   
   

6. Stir well and cook on medium-low for 30 minutes.

7. Bring creole sauce to a boil.

8. Add Shrimp and fresh parsley.

   
   

9. Cook for 3-5 minutes (depending on size of shrimp). Turn off heat when shrimp is cooked through.

10. Serve over rice.

Recipe Notes

If you are not cooking for a crowd, please know this recipe freezes beautifully.  Simply make the Creole sauce as directed, but DO NOT ADD THE SHRIMP.  Set aside the sauce you plan to eat that day and freeze the rest.  You will add the shrimp right before serving.

When you are ready to eat the Creole, you will thaw out the frozen Creole sauce. Heat the Creole sauce on medium high heat and add the shrimp.  Stir and turn down the heat to low heat and simmer.