Shrimp Creole

Shrimp Creole
Staff Writer
Thinkstock/Hemera

Created by New York City's Kamal Rose and former NFL player Bill Ard, this shrimp recipe is a true representation of its New Orleans surroundings. A dirty rice filled with chicken liver, kidney beans, and aromatics makes it stand out from most versions of the Southern specialty. 

4
Servings
1904
Calories Per Serving
Deliver Ingredients

Ingredients

For the shrimp creole

  • green bell pepper, chopped
  • small onion, chopped
  • stalks celery, chopped
  • 3  Tablespoons  all-purpose flour
  • 1/2  Pound  butter
  • 3  Ounces  tomato paste
  • 1 1/2  Tablespoon  smoked paprika
  • 2  Cups  shrimp stock
  • 1  Pound  Gulf shrimp
  • Salt and pepper, to taste

For the dirty rice

  • small onion, chopped
  • cloves garlic, chopped
  • 1  Pound  chicken livers
  • 2  Tablespoons  canola oil
  • 1  Pound  short-grain rice
  • 4  Cups  chicken stock
  • 1  Pound  small kidney beans
  • Salt and pepper, to taste

Directions

For the shrimp creole

In a medium heavy-bottom sauce pan, add the peppers, onions, and celery. Sauté over medium heat until translucent. Add the flour and combine by stirring thoroughly to make a roux. Stir in all of the remaining ingredients except the shrimp. Reduce the sauce by 1/3. Once the sauce is thickened, add in the shrimp and turn off heat. Season to taste.

For the dirty rice

Place the onions, garlic, and chicken livers in a food processor and pulse until completely pureéd. Heat a heavy-bottom pan over medium heat. Add the oil to coat the bottom of pan and add the chicken liver mixture. Sauté until lightly browned and caramelized. Add the rice, beans, and stock. Season to taste. Cover and cook over low heat until the rice is cooked through. To place, place a spoonful of the dirty rice in the center and top with the shrimp creole. 

 

Nutritional Facts

Total Fat
81g
100%
Sugar
34g
38%
Saturated Fat
17g
71%
Cholesterol
231mg
77%
Carbohydrate, by difference
237g
100%
Protein
59g
100%
Vitamin A, RAE
13µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
67µg
74%
Calcium, Ca
136mg
14%
Choline, total
123mg
29%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Folate, total
92µg
23%
Iron, Fe
7mg
39%
Magnesium, Mg
107mg
33%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
742mg
100%
Riboflavin
1mg
91%
Selenium, Se
62µg
100%
Sodium, Na
5057mg
100%
Thiamin
1mg
91%
Water
457g
17%
Zinc, Zn
3mg
38%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

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