Panhandle Shrimp Creole

Name: Panhandle Shrimp Creole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Florida
Ingredients: 1.5 pounds raw shrimp, peeled and deveined; 2 tablespoons butter; 1 tablespoon vegetable oil; 2 tablespoons all-purpose flour; 1 yellow onion, diced; 1 green bell pepper, diced; 2 celery ribs, diced; 3 garlic cloves, minced; 28 ounces canned crushed tomatoes; 1 cup water; 2 teaspoons Cajun seasoning; 2 bay leaves; 3 green onions, sliced; 4 cups cooked white rice, for serving

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 35 min Total 50 min Method: STOVETOP Main: shrimp

Onion, bell pepper, and celery simmer with tomatoes and Cajun spices into a thick, peppery sauce. Shrimp go in for the last few minutes so they stay tender, and the whole pot is spooned over white rice. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Simmer shrimp in the sauce until opaque and firm, or 145°F. Keep raw shrimp cold and away from the chopped vegetables until it goes in the pot. Cool the creole and the rice quickly in shallow containers and refrigerate within 2 hours (1 hour above 90°F).

Allergens: shellfish, milk, wheat

Equipment

large heavy pot or Dutch oven
wooden spoon
knife
cutting board
medium saucepan for rice

Ingredients (for 4 servings)

1.5 pounds raw shrimp, peeled and deveined
2 tablespoons butter
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 yellow onion, diced
1 green bell pepper, diced
2 celery ribs, diced
3 garlic cloves, minced
28 ounces canned crushed tomatoes
1 cup water
2 teaspoons Cajun seasoning
2 bay leaves
3 green onions, sliced
4 cups cooked white rice, for serving

Directions

1. Wash the onion, bell pepper, celery, and green onions, then chop them. Keep the raw shrimp refrigerated on a separate plate.
2. Melt the butter with the oil in a large heavy pot over medium heat. Whisk in the flour and cook, stirring constantly, 3 to 4 minutes until it smells nutty and turns light tan.
3. Add the onion, bell pepper, and celery. Cook 6 to 8 minutes, stirring often, until soft. Add the garlic and cook 1 minute.
4. Stir in the crushed tomatoes, water, Cajun seasoning, and bay leaves. Bring to a simmer, then lower the heat and simmer uncovered 15 minutes, stirring now and then, until thickened.
5. Add the shrimp and simmer 3 to 5 minutes until they are opaque and firm, or 145°F.
6. Remove the bay leaves. Taste and add salt or hot sauce if needed.
7. Spoon over hot white rice and sprinkle with green onions.
8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Cooking a light roux and simmering a tomato sauce before adding shrimp at the end.

Affordable substitution

Use frozen raw shrimp thawed in the refrigerator overnight, or a mix of half shrimp and half frozen white fish chunks such as pollock.

Optional variation

Stir in 1 cup of sliced okra with the vegetables for a thicker, gumbo-like texture.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Reheat to 165°F until steaming hot.

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