Even before we were associated with Capt.Charlie’s Restaurant in Swansboro, our dad, Harry Tucker, or Pop as we called him, was the expert in the kitchen at home. But our Mama, Lou Grady Thompson Tucker, was a fine cook in her own right. Shrimp Creole was one of her specialties and it was the most perfect and satisfying of comfort foods!

Shrimp Creole was another Tucker family recipe that never made its way to the Capt. Charlie’s menu, but this delicious creation was served often at home on chilly nights and on special occasions.

The success of this dish is, of course, dependent on the availability of delicious, quality shrimp. Those were then and still are very plentiful and delicious in Swansboro! My favorite source of fresh shrimp in Swansboro continues to be Clyde Phillips Seafood Market on the causeway, which also offers many other gifts from the sea!

So– here’s Mama’s recipe for Shrimp Creole, which I have tweaked a bit.  I’m also sharing my own substitute for Old Bay, which adds some additional notes of sweetness and spice that I think Mama would have loved!

 Ingredients:                                                                                                                       1  pound fresh shrimp, peeled and deveined; reserve shells                                            2  Tbs. butter or olive oil                                                                                                    1/2  cup each diced green pepper and chopped celery                                                      1  medium sweet onion, chopped                                                                                      1/2 cup sliced mushrooms                                                                                                3  cloves garlic, smashed but not cut                                                                                2  14.5 oz. cans petite cut diced tomatoes                                                                          1  14.5 oz. can tomato sauce                                                                                            1-2  tsp. Old Bay seasoning                                                                                                 2  bay leaves                                                                                                                      1-2 cups shrimp broth                                                                                                          Salt and pepper to taste

Directions:                                                                                                                         Peel and devein shrimp. Place shells in a saucepan and cover with water. Bring to a boil and simmer for about 10 to 15 minutes.  Wash shrimp well and drain.

Saute bell pepper and celery in oil or butter; Add onions and saute until transparent. Add mushrooms, garlic, and bay leaves; continue to saute for 2-3 minutes; Add canned tomatoes and sauce and stir to combine; add spices and bring to a simmer; Strain shells from shrimp broth and measure 1 to 2 cups of broth and pour into vegetable mixture.  Continue to simmer.

When vegetables are tender, add the shrimp and bring to a simmer but not a hard boil. Simmer 3 to 5 minutes or until shrimp are pink; remove from heat. Remove bay leaves and garlic.

Serve over cooked rice with fresh buttered bread and a green salad.  Enjoy!

           Bonus Recipe:  Val’s New Old Bay                                                                       Combine the following:  1 Tbs. celery salt, 1/4 tsp. paprika, 1/8 tsp. fresh ground pepper, 1/2 tsp. kosher salt, and 1 pinch of these spices:  nutmeg, cinnamon, cardamom, allspice, cloves, ginger, and dry mustard.   Mix well and store in a sealed container.