' Shrimp Creole - Gregory Graham Wines

Shrimp Creole

Category : Seafood

Combine seasoning:

  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • ½ tsp. cayenne pepper
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. black pepper


  • 2 cups chopped onions
  • 8 Tbsps. butter, divided
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 5 cloves garlic, minced
  • 2 bay leaves
  • 4 cups chopped, peeled and seeded tomatoes
  • 2 Tbsp. flour
  • 1 cup Dry Riesling or water
  • 2 lbs. large peeled and deveined raw shrimp
  • 4 green onions, sliced
  • 4 Tbsp. chopped parsley
  • Bottled Hot Sauce


Sauté onions with 6 Tbsp. butter until translucent. Add green peppers, celery and 1 tsp. of seasoning. Continue to cook until vegetables are softened. Add garlic and cook for 1 minute longer. Add bay leaf, tomatoes and 1 tsp. of seasoning. Continue to simmer for 20 minutes.

Work flour into butter until combined. Add flour mixture in small pieces to vegetables and cook additional 5 minutes. Add wine or water and remaining seasoning and cook for 5 minutes.

If sauce needs thinned, add more wine/water to desired consistency. Sauce can be prepared a day ahead of time. Add shrimp to simmering sauce and cook until just pink, approximately 5 minutes.

Serve immediately garnished with green onions, parsley and PASS THE HOT SAUCE. Can be served over rice or, for a low carb option, in a deep bowl with a fork AND spoon.

Wine Pairings