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Grilled Shrimp Creole

Succulent and spicy grilled Shrimp Creole is an update of a vintage southern recipe. It's so quick and easy but looks fabulously fancy! Experience Level: Easy - some cooking experience
Course Main Dish
Cuisine American - Southern
Keyword creole, grilled, shrimp, skewers, spicy
Prep Time 10 minutes
Cook Time 20 minutes
Soak Skewers 30 minutes
Total Time 30 minutes
Servings 6
Calories 228kcal
Author Marye

Ingredients

Skewers

  • 6 wooden skewers
  • 1/2 cup water
  • 1/4 cup lime juice
  • 1/2 teaspoon cayenne

Shrimp

  • 24 shrimp jumbo or large
  • 1/4 cup olive oil
  • 2 tablespoons Tony Chachere's Creole Seasoning

Creole Sauce

  • 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

Instructions

Skewers

  • Put the water, lime juice, and cayenne in a casserole dish and add skewers.
  • Set aside.

Roasted Tomato Creole Sauce

  • Preheat the oven to 425F.
  • Add the tomatoes, peppers, and onion to a large bowl.
  • Add the olive oil and herbes de Provence - mix well so that all the vegetables are coated.
  • Place the vegetables on a heavy baking sheet without overcrowding.
  • Put into the oven until the vegetables are tender and charred areas appear on the skins. About 10 to 20 minutes. Watch carefully!
  • Meanwhile add the remaining olive oil  to a heavy skillet with 1 tablespoon of butter.
  • Heat it up and add the garlic and celery.
  • Saute until soft.
  • Add the roasted vegetables.
  • Gently stir in salt and pepper to taste. Sprinkle with a little Tony Chachere's
  • Taste and adjust seasoning. Add sugar if needed. Set aside in a warm spot.

Shrimp

  • Heat up the grill.
  • Peel and devein shrimp. Remove skewers from water.
  • Add about 4 shrimp to each skewer, making sure there is space between each.
  • Brush both sides with olive oil.
  • Sprinkle with Tony Chachere's seasoning - more if you like spicy and less if you like it less spicy.
  • Grill about 2 to 3 minutes on each side.

To Serve

  • Serve the skewers over the roasted Creole sauce.

Nutrition

Calories: 228kcal | Carbohydrates: 6g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 218mg | Potassium: 225mg | Fiber: 1g | Sugar: 2g | Vitamin A: 16.1% | Vitamin C: 47.8% | Calcium: 5.8% | Iron: 8.2%