re: Anyone have experience with a good shrimp creole recipe?

From: Don's Secrets (1958), sold in Lafayette Don’s Seafood and Steak House restaurant back in the day. As far as I know, this is the first Cajun cookbook to be published.

I cut back on oil and also sub 12 ounces of pilsner beer for some of the water called for in the recipe below.


Shrimp a la Creole

1.5 pounds shrimp
1 cup chopped onions
1 cup chopped celery
1 cup green onion tops and parsley
1/2 cup chopped bell pepper
4 cloves garlic, minced
1/2 cup oil (or 1/4 pound margarine)
1 4-6 oz. can tomato paste
1-2 cans tomato sauce
1 tsp sugar
3 cups of water

Sauté onions and celery in oil until onions are wilted.
Add tomato paste and fry another 5 minutes, stirring constantly.
Add tomato sauce and 2 cups of water.
Cook, stirring occasionally, about 40 minutes or until oil comes to top.
Add shrimp, bell pepper, garlic, sugar, and salt and pepper to taste.
Cook 30 minutes.
Serve over rice, adding onion and parsley to each plate.