Justin Wilson’s Shrimp Creole

  • 1 pound (50-60 count) shrimp, peeled and de-veined
  • 1/2 cup onions, diced
  • 1/2 cup celery, diced
  • 1/2 cup parsley, chopped
  • 1/3 cup sweet bell peppers, diced
  • 2 cups water
  • 1 small clove garlic, minced
  • 2 cups tomatoes
  • 1 cup tomato puree
  • 1/2 tsp Lea & Perrins Worcestershire sauce
  • 1/2 tsp Louisiana Hot Sauce
  • 1 tsp salt
  • 3 cups cooked rice
  1. In a cast iron skillet, sauté onions, celery, parsley and bell peppers until tender, approximately 3-5 minutes.
  2. Add water, garlic, tomatoes and tomato puree and simmer 5 minutes.
  3. Season mixture with Lea & Perrins, Louisiana Hot Sauce and salt and cook for 30 minutes.
  4. Add shrimp and cook an additional 30 minutes, or until shrimp are curled, pink and tender. Mixture should be of a thick consistency. Serve over steamed white rice.

Yield: 4 Servings

Katie: I’m really glad that Gray decided to make this. This is not a recipe from our cookbook project, as Justin Wilson is one of his childhood favorite chefs, but it was so good we wanted to share! He has made jambalaya in the past and this was even better! The house smelled divine and Mattie (our dog) kept looking for whatever was smelling good. It didn’t hurt that we had a nice bottle of Sobon Estate’s Zinfandel to go along with it. The fruitiness of the red zin brought out the flavor of the shrimp creole. Delicious!!

Gray: I am posting this as an extra post because it is an awesome recipe.  And since it is a Justin Wilson Recipe, I have to tell some stories.  First off, my sister-in-law, who is a wonderful gourmet cook, complained that too many of our recipes had “nasty things” like mushrooms (to which she is allergic) and iceberg lettuce. Second, she donated the shrimp stock which I substituted for the water in this recipe.  Finally, when I was growing up, Justin Wilson’s cooking show came on Public Television.  He and Jeff Smith (The Frugal Gourmet) were two of the first people to inspire me to love to cook and to experiment with new foods.  When I stumbled across this recipe, I knew I had to try it and when It turned out to be so great, I knew I had to share it.

Try this with a nice bottle of wine, and you will enjoy this as much as we did.


Official Justin Wilson Site

P.S. To my other sister-in-laws, you are wonderful cooks too, you just weren’t complaining about my recipe selections today… 🙂

This entry was posted in Extras!, Main Dishes, Seafood and tagged , , , , , , , , , , , . Bookmark the permalink.

6 Responses to Justin Wilson’s Shrimp Creole

  1. hinsone says:

    I shall have to get your Jambalaya recipe with the shrimp and sausage which also sounds tres bien.

    • Jambalaya (as requested)

      1 lb fresh or frozen peeled and deveined shrimp
      1/2 cup chopped onion (1 medium)
      1/3 cup chopped celery
      1/4 cup chopped green sweet pepper
      2 cloves garlic, minced
      2 T cooking oil
      2 cups chicken broth
      1 (14.5oz) can diced tomatoes, undrained
      8 ozs andouille or kielbasa sausage, halved lengthwise and cut into 1/2 inch slices
      3/4 cup uncooked long grain rice
      1 t dried thyme, crushed
      1/2 t dried basil, crushed
      1/4 t ground red pepper
      1 bay leaf
      1 cup cubed cooked ham (we didn’t put this in)

      1. Thaw shrimp, if frozen; set aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, 1/4 t black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 mins.
      2. Stir in shrimp. Return to boiling. Simmer, covered, about 5 mins more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf.

      Makes 6 servings
      From Better Homes & Gardens Cookbook

  2. Richard Lynch says:

    Added this to my recipe folder. I am going to try it soon.

  3. Mom says:

    I always thought I was the one who inspired you to learn to cook 🙂

  4. Pingback: Our Favorite Recipes: 2011 | A New Recipe Each Week

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