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Barbara's Shrimp Creole for Spring

In addition to Barbara's Shrimp Creole presented as a spring treat for you to enjoy with your friends and family, she has another spectacular Easter season treat for you too!  Barbara's food memoir, 'Coming Home', has been released for you to savor as well.  

The Charlotte media icon's book details life moments and recipes with a subtitle 'Reflections and Recipes from a Life in the Spotlight'.   The former WBTV personality is one of Charlotte's most popular and recognizable media personalities. This book showcases her life in the spotlight with recipes for food (and life) she learned along the way. Her love of food opened doors for her to travel the world and meet movie stars and royalty but it also kept her grounded to home and family. Barbara shares her love for food, life, important life events, lessons learned and her deep faith. Barbara says, “this book is a compilation and celebration of the many great people I’ve met, the blessings of so many experiences, and the recipes loved and requested by family, friends, and fans.”  The book is as beautiful to look at as you turn the pages in the same way Barbara's beautiful spirit fills each page.  'Coming Home' is highly recommended for purchasing as gifts for friends, family or yourself and is available directly from her website,

Shrimp Creole

SERVES:  4 |  PREP TIME:  30 minutes

Sauté Ingredients

2 tablespoons butter

2 tablespoons bacon drippings

½ cup chopped onion

½ cup chopped green pepper

½ cup sliced celery

Thickening ingredients

3 ½ tablespoons flour

1/3 cup water

2 teaspoons sugar

Salt, Tabasco Sauce, garlic powder, chili powder (to taste)


1 pound can diced tomatoes

2 tablespoons tomato paste

2 bay leaves

2 tablespoons chopped parsley

1 pound freshly cooked shrimp

4 cups cooked rice or grits


Melt the butter with bacon drippings in a large Dutch oven or saucepan. Sauté the onion, green pepper and celery for 2 minutes.

Whisk together the thickening ingredients in a small bowl and set aside.

Add the tomatoes, tomato paste, bay leaves and parsley to the sautéed mixture and stir well. 

In a small bowl combine the ingredients for thickening the sauce and stir until blended well.  Add to the creole blend in the Dutch oven and stir well. Lower heat and simmer until thickened, approximately 10 minutes.

Stir in freshly cooked shrimp. For the best results, do not use frozen packaged shrimp.  Adjust seasonings to taste, adding more Tabasco for those who like it hot.

Serve over fluffy rice or creamy polenta or grits.