Shrimp Recipes

Shrimp Creole

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Submitted by: Billy Nelson, Fisherman of 33 years in the Atlantic and Gulf of Mexico- McIntosh County, Georgia

Prep time: 30 minutes


  • 2 strips smoked bacon, cut in 1/2 inch pieces
  • 1 andouille or smoked sausage, thinly sliced
  • 1 lb. Wild Georgia Shrimp, peeled and deveined
  • 1 c. chopped onion
  • 1/2 c. chopped green pepper
  • 1/4 c. flour
  • 3 garlic cloves, minced
  • 1 can (15 ounce) canned chopped tomatoes
  • 1/2 c. white wine
  • 1/2 c. tomato sauce
  • 1/2 tsp. Creole seasoning
  • 1 tsp Worcestershire sauce
  •  salt, pepper, Tabasco to taste


In a large, heavy pot, saute the bacon and sausage over medium heat until they begin to color. Remove and reserve. In the same fat, quickly saute the shrimp just until they turn opaque. Salt and pepper to taste. Remove and reserve.

Add onion and green pepper. Cook vegetables until soft and begin to brown. Gradually add flour while stirring. Cook over low heat, stirring constantly, until a medium brown roux ( the color of peanut butter) is formed- about 30 minutes. Add garlic, stir to mix, and add the rest of the ingredients, breaking the tomatoes with the back of a spoon. Bring to a boil, turn heat down and simmer for 20 minutes. Add a little chicken broth or hot water if too thick.

Add reserved bacon, sausage and shrimp, and simmer for one or two minutes to heat through. Serve over rice. Makes four servings.