3.7 45

Creole Shrimp with Garlic and Lemon

  • Total Time:
  • Servings: 4 first-course

Eco-minded chefs are cooking with wild American shrimp, but not just for ethical reasons. As Tory McPhail of Commander's Palace in New Orleans says, "They taste cleaner and crisper, since they swim in the tides."

slideshow More Shrimp Recipes

KEY: Spring, Summer, Pairing of the Day, Cajun & Creole, Appetizers/starters, Fast, Healthy, Dinner

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  • 1 pound large shrimp, shelled and deveined
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon Creole seasoning
  • 1 red bell pepper, finely chopped
  • 2 tablespoons vegetable oil
  • Juice of 2 lemons
  • 1/4 cup chopped parsley


How to make this recipe

  1. In a bowl, toss the shrimp with the garlic, Creole seasoning and bell pepper.
  2. In a skillet, sauté the shrimp in the oil over moderately high heat, turning the shrimp once, until just white throughout. Add the lemon juice and parsley and serve.

Suggested Pairing

Lemony Pinot Grigio.

Contributed By Photo © Quentin Bacon Published January 2008
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