Jon Boy can’t stop moving his mouth. By that I mean… he can’t stop eating and talking about eating this lovely bunch of spicy*, savory, shrimpy goodness. I had planned on making a huge batch, freezing half, and enjoying a non-cooking evening one day next week. We ate it all within two days. Lunches and dinners. I think I’ll keep this recipe.

shrimp creole

*Okay, so, it doesn’t have to be spicy if that’s not your jam. Just leave out the red pepper when you’re marinating the shrimp and you should be okidokey-artichokey.

shrimp creole

The tomatoes + the creamy half-and-half that make up this sauce would have your brain tricked into thinking this little number is super bad for you. Think again, little nugget. Each serving (recipe makes 6) is 260 calories, 11g fat, and 25g protein. If you have 3/4 cup cooked rice [pictured], that adds 150 calories.

shrimp creole

Here’s how you make your next favorite meal:

‘Marinate’ the shrimp in some EVOO, Creole seasoning (I love Tony Chachere’s), and some cayenne pepper. *Again, leave out the pepper if spice isn’t your jam.* Make sure to marinate in a glass or plastic dish (not metal), covered, for at least an hour and up to three hours.

shrimp creole

MMMMM baby. Shrimpies. By the way, I always buy the frozen, already peeled + deveined, tails-off goodies. It’s worth the extra $3 per pound to not have to do that mess yourself. Just thaw the shrimp in the fridge the night before cooking.

shrimp creole

Meanwhile, dice your veggies (yellow onion, celery, green bell pepper) and mince or press your garlic.

shrimp creole

Heat some EVOO over medium-high heat in a biggo Dutch oven or skillet. Throw in the veggies (not the garlic yet) and sauté until tender.

shrimp creole

Throw in some thyme sprigs + the garlic. Sauté another minute.

shrimp creole

Meanwhile, whisk together some half-and-half and flour. (Also – hello cute Santa Spoon Holder.)

shrimp creole

Lower the heat, pour in the flour mixture, and scrape the bottom to get up all the brown goodness (fond). Simmer for two minutes.

shrimp creole

Then throw in two cans of fire-roasted tomatoes with their juices. Simmer another 5 minutes.

shrimp creole

Throw them shrimpies in, stir, and simmer until the shrimpies are cooked through (about 5 minutes). Serve over rice, garnish with green onions, and maybe even getchya some garlic Texas toast to soak up the yummy sauce.


Shrimp Creole

2 lb. shrimp, peeled and deveined, tail off
3 tbs. EVOO, divided
1½ tsp. Tony Chachere’s seasoning (or your own choice of Creole seasoning)
1/8 tsp. ground red cayenne pepper (more or less to taste)
1 yellow onion, chopped
1 green bell pepper, chopped
4 stalks celery, chopped
3 garlic cloves, minced or pressed
5 sprigs fresh thyme
1 cup half-and-half
2 tbs. all-purpose flour
2 cans fire-roasted, diced tomatoes, undrained
Kosher salt, to taste
Freshly ground black pepper, to taste
Green onions, chopped, for garnish

Marinate shrimp in 2 tbs. EVOO, Creole seasoning, and red pepper for about 1 hour in the fridge in a large glass bowl or Ziploc bag.

Heat remaining 1 tbs. oil in large skillet or Dutch oven over medium-high heat. Sauté onion, bell pepper, and celery until onions are translucent (about 8 minutes), stirring occasionally. Add the garlic and thyme; sauté an additional minute.

Meanwhile, whisk the half-and-half and flour in a small bowl until combined. Add mixture to Dutch oven; reduce heat to low. Stir to combine, scraping bottom of pan to get to the fond (brown stuff). Simmer until thickened, about 2 minutes. Add tomatoes to pan. Simmer an additional 5 minutes, stirring occasionally. Add shrimp mixture to pan; cook for 5 minutes or until shrimp are pink and cooked through.

Remove thyme sprigs. Taste and adjust seasoning as needed.

Serve over rice and garnish with green onion.

Click Here for Printable Recipe: Shrimp Creole

Jon Boy loves him some shrimp. Shrimp poboy, shrimp gumbo, shrimp stew, shrimp soup, shrimp étoufée, coconut shrimp, lemon shrimp, shrimp and potatoes… you get the idea. [Also – great movie.] Jon Boy asks for this all the time, and I’m happy to oblige because it takes less than 10 minutes to make, it’s healthy, and it makes that hunk happy.

lemony boiled shrimp with honey mustard dipping sauce

Here’s whatchya do:

Bring a biggo pot of water to a boil. Throw in some seasoning, the juice of 2 halved lemons, then throw the lemons in, too. Add your shrimp and boil for about 3 minutes or until they’re pink. Depending on the size of your shrimp, it could take more or less time.

lemony boiled shrimp with honey mustard dipping sauce

Drain the shrimp and discard the lemons. Set aside for a bit.

lemony boiled shrimp with honey mustard dipping sauce

In the meantime (or beforehand – it’s better if you make the sauce ahead and let it chill in the fridge), make your homemade Honey Mustard Dipping Sauce. Okay – don’t stop reading and just buy the stuff from the store! I promise this sauce takes the dish over the top! Plus it takes no time to make, so you got no excuses, buddy. Make it.

lemony boiled shrimp with honey mustard dipping sauce

Alls ya gotta do is mix everything together. Not so bad, right? I like to have mine chill in the fridge to let the flavors get better acquainted.

lemony boiled shrimp with honey mustard dipping sauce

Just before serving, toss your cooked shrimp with a little EVOO (extra-virgin olive oil) with some chopped flat-leaf parsley. It’s fine if you serve the shrimp warm, at room temperature, or cold. It’s completely up to you!

lemony boiled shrimp with honey mustard dipping sauce


Lemony Boiled Shrimp + Honey Mustard Dipping Sauce

Lemony Boiled Shrimp
1/4 cup Tony’s seasoning or Adobo all-purpose seasoning
2 lemons, halved
1 lb. peeled and deveined shrimp (I use frozen and just thaw them overnight)
2 tbs. EVOO
2 tbs. fresh flat-leaf parsley, chopped

Honey Mustard Dipping Sauce
1/2 cup mayonnaise
2 tbs. whole grain mustard
1 tsp. lime juice
1 tsp. agave nectar (or honey)
1 tsp. light brown sugar
1/2 tsp. dry mustard
1 tsp. Worcestershire sauce

To Make the Shrimp
In a large stockpot, bring about 6 cups of water to a boil. Add the seasoning, squeeze in the juice from the lemons, and throw the lemons into the pot. Return the water to a boil. Add the shrimp and simmer until pink and cooked through (about 3 minutes depending on the size of your shrimp).

Drain, discard lemons, and set shrimp in a bowl to cool. Just before serving, toss the shrimp with the EVOO and parsley.

To Make the Dipping Sauce
Whisk together all the ingredients until combined. Dipping sauce can be made up two 2 days ahead. Cover and store in the fridge.

Click Here for Printable Recipe: Lemony Boiled Shrimp with Honey Mustard Dipping Sauce