Name: Grilled Shrimp Creole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 6 wooden skewers; 1/2 cup water; 1/4 cup lime juice; 1/2 teaspoon cayenne; 24 shrimp (jumbo or large); 1/4 cup olive oil; 2 tablespoons Tony Chachere's Creole Seasoning; 2 cups cherry tomatoes (, heirloom mixed colors); 2 tablespoons green Bell pepper (, large dice); 1/2 cup onion (, large dice); 1/4 cup yellow Bell pepper (,large dice); 1/4 cup red Bell pepper (, large dice); 1/4 cup olive oil; 1 tablespoon butter; 2 teaspoons herbes de provence; 1/2 cup celery (,sliced); 2 tablespoons garlic (, chopped); 1 teaspoon Tony Chachere's seasoning; 1/2 teaspoon sugar (, if needed)

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Tender, succulent grilled shrimp are served on a bed of roasted tomatoes and peppers for the most amazing Shrimp Creole you ever put in your mouth. It’s a deceptively quick meal – 30 minutes or less for the whole thing. It’s a great recipe for summer parties!

For this recipe you’ll need: large shrimp, cherry tomatoes in various colors, green Bell pepper, yellow Bell pepper, red Bell pepper, celery, onions, garlic, cayenne, Tony Chachere’s Creole Seasoning, sugar, Herbes de Provence, olive oil, butter, salt, pepper, parsley, limes, wooden skewers

A few weeks ago I was paging through a copy of a Southern cookbook from the early 1900s. In it was a recipe for Creole Shrimp that was pretty similar to how it’s made nowadays. I was looking at the ingredients and I wondered how in the world I could make an updated version of this iconic dish that would honor the tradition while kicking it up a little.

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Making it fresher.

Lighter.

More modern.

I had a lot to live up to. My best friend, Edye, is from Louisiana. We already argue about the proper way to say praline – I didn’t want to make a traditional creole dish and have her tell me I had completely jacked it up.

The last time she went home to Louisiana I asked her to bring me back some Gulf shrimp. There’s a place in her hometown that has the most incredible shrimp ever. Huge, meaty, tender, fresh…

I decided to grill the shrimp and roast the vegetables for the Creole sauce rather than simmering or sauteeing. OMG it was amazing. Really amazing. So much flavor!

You’re going to love it as much as she did!

Table of Contents

Tips for Grilling Shrimp

It’s actually one of the best ways to cook them as far as I’m concerned! So easy!

Experience Level: Easy – some cooking experience

How do you make shrimp on the grill?

Brush shrimp with oil or butter.
Season with salt, pepper, or whatever seasonings you’re using.
Place on a preheated grill until done.

How long do you cook jumbo shrimp on the grill?

You want shrimp to be just cooked – they get rubbery if they are cooked too long. Plan on about 3 to 5 minutes total, turning once – depending on the size.

Can you grill peeled shrimp?

Yep! Peeled, deveined shrimp are the easiest to work with. Just grill as above – in fact I used peeled, deveined shrimp in this recipe.

How do you grill shrimp on skewers?

Soak the skewers in water, cayenne, and lime juice for about 30 minutes. The flavor will infuse into the shrimp as they cook.
Gently push the raw, peeled and deveined shrimp on the skewer so that it goes through both sides and the shrimp forms a “C”
Don’t crowd the shrimp, make sure there is space between them.

How to Roast Vegetables

The magic in my updated version of Shrimp Creole is in roasting the vegetables for the sauce rather than boiling them together. Roasting brings out sweetness and flavor like nothing else. Be sure that your oven is completely preheated before putting the pan of vegetables in it.

Preheat the oven to 425F
Place the vegetables that you’ve prepared for roasting in a large bowl.
Add olive oil and seasoning.
Toss until the vegetables are coated with oil.
Place the vegetables on a heavy baking sheet with plenty of space between them.
Roast for 10 to 20 minutes, or until charred areas appear on the vegetables and they are tender.

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If there’s any particular secret ingredient in this recipe it’s the Tony Chachere’s Creole Seasoning. Spicy and flavorful – it’s used to season the shrimp and the sauce.

More Restless Chipotle Recipes with Tony Chachere’s Seasoning

I really do use this stuff a lot. I know that you probably HATE buying an ingredient you’re never going to use again, right? Here are some more recipes that use this product.

Grilled Shrimp Creole Recipe

This shrimp Creole is as fresh and summery as it can be. My friend told me that she took some to work the day after we had it and it was just as good warmed up. I don’t know about that – I’d suggest eating it all the day you make it. Believe me, that won’t be difficult. If you love this recipe please give it 5 stars.