In this article, I’m going to cover how to cook shrimp creole over a campfire. We made a video for you as we cooked this on Christmas Day 2021.
It was unusually warm on Christmas Day 2021 in northern Arkansas. The temperatures were in the upper 70s as we got everything together for the recipe. You can see we were wearing short sleeve shirts in the video. You can watch the video below, then continue reading to get the recipe.
As you can see in the video, we not only cooked shrimp creole but also cooked crab legs and corn-on-the-cob at the same time. We decided everyone was sick of all the Thanksgiving leftovers, so it was settled on doing seafood for Christmas. Shrimp creole fits the bill and is fairly easy to make when you follow the recipe below.
Campfire Shrimp Creole Recipe
Ingredients
- 2 lb uncooked medium shrimp
- 1/4 cup butter or margarine
- 3 medium onions, chopped (1 1/2 cups)
- 2 medium green bell peppers, finely chopped
- (2 cups) 2 medium stalks of celery, finely chopped (1 cup)
- 2 cloves garlic, finely chopped
- 2 Tablespoons Worcestershire Sauce
- 1 cup water
- 2 teaspoons chopped fresh parsley
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground red pepper (cayenne)
- 2 dried bay leaves
- 1 can (15 oz) tomato sauce
- 6 cups hot cooked rice
1 Peel shrimp. Make a shallow cut lengthwise down the back of each shrimp; wash out the vein. Cover and refrigerate.
2 In a 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery, and garlic in butter for about 10 minutes, stirring occasionally until the onions are tender.
3 Stir in the remaining ingredients except for rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered for 10 minutes.
4 Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook for 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm.
5 Remove bay leaves. Serve shrimp mixture over rice.
Expert Tips For 3 grams of fat and 335 calories per serving, decrease butter to 1 tablespoon and use a nonstick saucepan.