Adapted from Toni Tipton-Martin’s cookbook, Jubilee, this classic shrimp Creole culminates the “holy trinity” of Southern cooking with creole seasoning and shrimp. Served over rice and topped with fresh parsley, it’s a warm, soulful dish perfect for gatherings or a cozy night in.
recipe 
yields
Serves 4-5
1 lemon, halved
1 small onion, quartered, plus 1 1⁄2 cups chopped
1 celery stalk with leaves, halved, plus 1⁄2 cup chopped
Stems from 2 sprigs fresh parsley plus 2 teaspoons minced parsley
1 large and 1 small bay leaf
1 1⁄2 teaspoons Worcestershire sauce
1 1⁄2 tablespoons plus 1⁄2 teaspoon salt
10 whole black peppercorns
5 whole cloves
1⁄2 teaspoon dried thyme, divided
1⁄2 teaspoon cayenne pepper, divided
1 pound shell-on shrimp
2 tablespoons bacon drippings,
vegetable or olive oil, or melted butter
1⁄2 cup chopped green bell pepper
2 teaspoons minced garlic
1 cup chopped tomatoes
Freshly cooked rice
ingredients
steps
- In a large dutch oven or saucepan, bring 1 quart of water to a boil. Add lemon halves, onion quarters, celery pieces, parsley stems, large bay leaf, Worcestershire sauce, 1½ tablespoons salt, peppercorns, cloves, and ¼ teaspoon each of thyme and cayenne. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to allow flavors to mingle.
- Add shrimp to the pot and return to a boil, then reduce heat to medium and cook until shrimp just turn pink, about 5 minutes. If necessary, remove faster-cooking shrimp from pan as they are done. Drain and reserve 1 cup of shrimp stock for the sauce. (Refrigerate or freeze remaining stock for later use.) Once cool enough to handle, peel and devein shrimp.
- In a large skillet, heat bacon fat over medium until sizzling. Add bell pepper, chopped celery, and chopped onion and sauté until they start to soften, about 5 minutes. Stir in garlic and cook for 30 seconds. Stir in tomatoes, reserved shrimp stock, small bay leaf, and remaining ½ teaspoon salt and ¼ teaspoon each of thyme and cayenne. Cook until vegetables are tender and tomatoes are saucy, about 20 minutes. Remove and discard bay leaf.
- Stir in shrimp and cook just a few minutes to heat through. Sprinkle with minced parsley and serve spooned over rice.
Date Published: 07.23.25
share
- From Toni Tipton-Martin's, Jubilee: Recipes from Two Centuries of African American Cooking
