Classic Shreveport Creole Stuffed Shrimp

Main Course

Recipe first appeared May/June LK&C 2013

Serves 4

  • 12 jumbo Gulf shrimp, peeled, de-veined, butterflied, tails-on
  • 1 tablespoon butter
  • ½ medium onion, finely chopped
  • ½ medium green pepper, finely chopped
  • ½ cup finely chopped celery
  • ½ tablespoon minced garlic
  • ¼ cup finely chopped fresh parsley leaves
  • 1 pound fresh Gulf crabmeat, shell and cartilage removed
  • 1 cup seasoned breadcrumbs
  • cup sour cream
  • 2 tablespoons Tabasco
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • cayenne to taste
  • 4 eggs, lightly beaten
  • 1 tablespoon Creole seasoning
  • 1 cup milk
  • 3 cups flour seasoned with cayenne and Creole seasoning
  • oil for frying
  • lemon wedges, tartar sauce and French fries for serving

Classic Shreveport Creole Stuffed Shrimp

Classic Shreveport Creole Stuffed Shrimp

Click image to enlarge



To butterfly shrimp: Split shrimp down bottom center to tail, being careful not to cut through. Spread and flatten shrimp as much as possible. Set aside.

In a large skillet, melt one tablespoon of butter. Add onions, celery, and green peppers; cook until softened, about four minutes. Add parsley and garlic; cook, stirring, for one minute. Remove from heat. Cool.

Mix breadcrumbs, sour cream, Tabasco, mustard, Worcestershire, lemon juice, cayenne, one egg, and Creole seasoning; stir until well blended. Stir in vegetables; gently fold in crab, keeping lumps as whole as possible.

Stuff reserved shrimp generously, making sure to coat shrimp all over, leaving just the tail sticking out.

Roll shrimp in flour; dip into egg wash made with remaining eggs and milk.  Then, dredge in flour again.  

Pan-fry in hot oil until golden brown.  Serve with fresh cut fries, tartar sauce, and lemon wedges.


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