Creole Shrimp

This recipe is long and coming on this blog and soon to be a favorite in your kitchen. Creole Shrimp is a classic southern recipe with its roots firmly in Louisiana but squarely in the crossroads of cutures from the Caribbean and West Africa. This “stew” has the holy trinity of Creole cooking with onions, bell peppers and celery. But it has a secret ingredient that makes it spectacular-Healthy On You® House of the Rising Spice Creole spice blend.

Paprika, parsley, celery, onions and garlic makes this spice on point and really depends the flavors in this dish. So go ahead, celebrate Mardi Gras and our flavorful history in February and beyond.


Makes 4 servings

  • 1 lb.
    raw shrimp, shells on
  •  cups
    shrimp stock (see below)
  • 2 tbsp
    olive oil
  • 1 tbsp
  •  cups
    diced onions
  • ¾  cup
    diced green bell pepper
  • ¾  cup
    diced celery
  • 2 tbsp
    ghee/butter/olive oil
  • 1 tsp
    minced garlic
  • 1
    bay leaf
  •  tsp
    sea salt
  • ¼  tsp
    Tabasco sauce
  • ¼  tsp
    black pepper
  • ¼  tsp
    cayenne pepper (optional for more heat)
  • 2 cups
    chopped kale
  •  cups
    peeled and chopped tomatoes (canned is ok)
  • ¾ cup
    canned tomato sauce
  • ½ tsp
    coconut sugar
  • 2 cups
    cooked white rice

Make the Shrimp Stock

  1. Peel and rinse shrimp. Set aside  and save shells.
  2. In a 4 Qt stock pot, add 3½ cups of water, onion ends and pieces, celery leaves and ends, and bell pepper pieces, season with salt and pepper.
  3. Bring to a gentle boil and cover. Reduce the heat to low and cook fror 10 minutes, while you prepare the other ingredients
  4. Strain and save the remaining stock for the Shrimp Creole and the rest for the liquid for cooking the rice.

Make the Shrimp Creole

  1. In a medium-sized dutch oven, heat the olive oil and add ½ cup of the onion and cook until translucent-about 3 mins. Lower the heat and gently cook for another 3 minutes.
  2. Add remaining onions, celery, bell peppers and oil (ghee, olive oil or butter.)
  3. Cook on high heat, stirring frequently until bell peppers and celery start to get tender about 5-7 mins.
  4. Add the House of the Rising Spice Creole spice, garlic, bay leaf, salt, pepper, cayenne (if using) Tabasco, chopped tomatoes and ½ cup of the shrimp stock
  5. Cook for  5 mins to allow seasonings to marry, stirring frequently.
  6. Add the tomato sauce and kale and cook for 5 mins.
  7. Add remaining stock and sugar and simmer for 15 mins. stirring occasionally.
  8. Add the shrimp and cook an additional 5 mins. or until the shrimp are firm and pink.   You can cool and refrigerate the sauce now and save for next day. The longer the sauce sits, the better the flavor.Rewarm under low heat and then add the raw shrimp and cook through.
  9. Serve with rice. Enjoy!
Samantha Binkley