A classic dish of wild-caught Gulf shrimp with lots of fresh celery, onions, garlic and green peppers in a base of tomatoes, shrimp stock, fresh thyme, parsley and oregano, cayenne, black pepper and sea salt.. Shrimp à la Creole (adapted from a recipe at nolacuisine.com) 2 pounds fresh shrimp (save shells to make shrimp stock) … Continue reading Shrimp à la Creole