Shrimp Creole

Staff Writer
Shrimp Creole
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
1665
Calories Per Serving
Deliver Ingredients

Ingredients

For the shrimp creole

  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 3 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

  • 1 small onion, chopped
  • 4 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. 

 

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.

Nutritional Facts

Total Fat
66g
100%
Sugar
12g
N/A
Saturated Fat
33g
100%
Cholesterol
664mg
100%
Protein
82g
100%
Carbs
189g
63%
Vitamin A
4284µg
100%
Vitamin B12
21µg
100%
Vitamin B6
2mg
100%
Vitamin C
59mg
98%
Vitamin D
1µg
0.2%
Vitamin E
7mg
36%
Vitamin K
57µg
71%
Calcium
337mg
34%
Fiber
33g
100%
Folate (food)
1188µg
N/A
Folate equivalent (total)
1204µg
100%
Folic acid
9µg
N/A
Iron
23mg
100%
Magnesium
299mg
75%
Monounsaturated
20g
N/A
Niacin (B3)
24mg
100%
Phosphorus
1410mg
100%
Polyunsaturated
7g
N/A
Potassium
3066mg
88%
Riboflavin (B2)
3mg
100%
Sodium
2341mg
98%
Thiamin (B1)
1mg
86%
Trans
2g
N/A
Zinc
10mg
64%

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