Shrimp Creole

Shrimp Creole

6 Reviews
From: EatingWell Magazine January/February 1995

We adapted a favorite recipe for conch creole to shrimp because conch can be hard to find in the U.S. You can also use scallops.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 3 bunches chives or 12 scallions, finely chopped (2 cups)
  • 4 shallots, finely chopped
  • 6 cloves garlic, finely chopped (2 tablespoons)
  • 1-2 Scotch bonnet chiles (or other very hot fresh chiles), seeded and finely chopped
  • 2 teaspoons finely chopped fresh ginger
  • 1 1/2 teaspoons curry powder, preferably Madras
  • 3 large ripe tomatoes, peeled, seeded and diced (about 2 1/4 pounds)
  • 1 cup finely chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1/3 cup dark rum
  • 1 cup fish stock or bottled clam juice
  • 2 tablespoons tomato paste
  • 18 jumbo or 24 large shrimp (about 1 1/2 pounds), peeled and deveined
  • 2 tablespoons lime juice, plus more to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Heat oil in a large nonstick skillet over medium heat. Add onions, chives (or scallions), shallots, all but 1 teaspoon of the garlic, chiles, ginger and curry powder. Cook, stirring, until just beginning to brown, 4 to 5 minutes. Stir in tomatoes, 1/2 cup parsley, cilantro, thyme and bay leaf. Increase heat to high and cook, stirring, for 1 minute. Stir in rum and bring to a boil. Add fish stock (or clam juice) and tomato paste. Reduce heat and simmer until thickened and well-flavored, about 10 minutes.
  2. Meanwhile, place shrimp in a shallow glass dish and toss with 2 tablespoons lime juice, salt and pepper. Cover with plastic wrap; refrigerate for 20 minutes.
  3. Stir the shrimp into the onion-tomato mixture. Gently simmer over low heat, turning occasionally, until the shrimp are curled and opaque, 3 to 5 minutes. Stir in the remaining 1 teaspoon garlic. Taste and add more lime juice, if desired. Sprinkle with the remaining 1/2 cup parsley and serve immediately.
  • Make Ahead Tip: Prepare through Step 1; cover and refrigerate for up to 1 day. Return to a simmer before proceeding.

Nutrition information

  • Per serving: 240 calories; 6 g fat(1 g sat); 4 g fiber; 17 g carbohydrates; 24 g protein; 86 mcg folate; 182 mg cholesterol; 7 g sugars; 0 g added sugars; 3425 IU vitamin A; 63 mg vitamin C; 143 mg calcium; 2 mg iron; 1033 mg sodium; 846 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, 2 1/2 lean meat, 1 fat

Reviews 6

October 08, 2013
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By: Jennifer26
I thought this was just okay. My husband said he liked it, though. Considering the time it took, and the expense, I won't be making this again.
October 08, 2013
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By: Jennifer26
This was just okay, but my husband said he liked it. Considering the time it took, and the expense, I won't be making this again.
March 03, 2013
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By: EatingWell User
Delish Great recipe!
March 22, 2011
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By: ljp2009
SO TASTY! Challenging, rewarding recipe with an interesting combination of spices and flavors. Pros: Thought-provoking flavor. Cons: None whatsoever.
April 12, 2010
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By: EatingWell User
I can't believe the previous review. I lived on a sailboat for 5 years and had access to fresh conch. This was and this is one of my favorite of my stand-bys when I needed to entertain. My husband asked me to make this dish especially because he hadn't had it for so long. I had misplaced my old Eatingwell book that contained it and was delighted to find it again when I went on-line. My entire family loves this recipe...You need to know what type of heat you are aiming for and adjust accordingly.........of course I am now unable to get fresh conch but I find that shrimp is a very good substitute. Carol Raffini
January 04, 2010
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By: EatingWell User
This was AWFUL! What a waste of $15 of shrimp, not to mention the ample amount of time it took to prepare it. I didn't finish my serving, and we threw the leftovers down the disposal. I'm rarely so disappointed in a recipe because I usually have a pretty good idea what it will taste like based on the ingredients, but I really missed the mark on this one. DON'T BOTHER!!

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