Low-Country Shrimp Creole

Name: Low-Country Shrimp Creole
Total time: 1 h 30 min
Yield: Eight to ten servings
Cuisine: southern
Ingredients: 5 bacon slices; 5 medium onions, finely diced; 7 celery stalks, finely diced; 3 large bell peppers, finely diced; 1 6-ounce can of tomato paste; 4 ripe tomatoes, chopped, with juice; 1/2 cup sugar; 3 pounds medium shrimp, deveined and peeled; 1 tablespoon Worcestershire sauce, plus more to taste; Salt and pepper to taste

By Alex Ward

Updated Dec. 6, 2024

Total Time: 1 hour 30 minutes
Rating: 4(42)
Comments: Read comments

This dish is sweet rather than hot. We have dozed through many an afternoon after filling up on this, served over steamed rice.

Featured in: FOOD; LOW-COUNTRY COMFORT

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Eight to ten servings

5bacon slices
5medium onions, finely diced
7celery stalks, finely diced
3large bell peppers, finely diced
16-ounce can of tomato paste
4ripe tomatoes, chopped, with juice
½cup sugar
3pounds medium shrimp, deveined and peeled
1tablespoon Worcestershire sauce, plus more to taste
Salt and pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a microwave, cook the bacon for 4 to 5 minutes at full power to render the fat.
Step 2
Pour the fat into a large saucepan. Place over medium heat. Add the onion, celery and pepper. Saute for 10 minutes, or until tender.
Step 3
Add the tomato paste, tomatoes and sugar. Cook over low heat, covered, for an hour, stirring occasionally.
Step 4
Stir in the shrimp and Worcestershire sauce. Season to taste with salt and pepper. Cover and allow to cook for 15 more minutes. Serve with steamed rice and hot biscuits.

Ratings

4 out of 5

42 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

robinh5 years ago

We typically make half the recipe; the last time we made this my husband added some andouille sausage to the mix — outstanding!

Loren7 years ago

Made this for dinner last night and it was great. Filling, not heavy and very tasty. I poached chicken thighs in broth to keep them moist and tender. The only addition was some lardons that I put in after the onion. Cooking the vegetables this way maintains their texture and they don't turn to mush. My husband loved it :)

Private comments are only visible to you.