Veronica Hendrix Shares Her Creole Rice and Shrimp Recipe Just In Time For Mother's Day

Veronica Hendrix's Creole Rice and Shrimp

Our resident foodie, chef expert, and Collard Greens & Caviar blogger,  Veronica Hendrix shares her deliciously zesty Creole Rice and Shrimp Recipe right on time for Mother's Day weekend. 


Veronica Hendrix

Creole food has never tasted so good than when it's made in your kitchen! The simple blend of Creole spices in this recipe are spot on. One bite will conjure up tasty memories of the fine Creole restaurant-style food you love. Yup, this recipe will take you there.

Restaurants may be closed for dining in, but your kitchen is open for business. So get cooking and what better time to make this recipe than for Mother’s Day. And here’s a tip: May 10th is National Shrimp Day! So check your local markets for special pricing. I’ve taken a peek at my local market and the prices are really good!

Ingredients and grocery list

For Rice

2 cups brown jasmine rice

3 cups stock

¼ teaspoon turmeric

½ teaspoon salt

Spice mix

¼ teaspoon cayenne pepper

¼ teaspoon black pepper

½ teaspoon salt

¼ teaspoon crushed red pepper flakes (omit if you don’t want the heat)

½ teaspoon dried thyme (not ground)

½ teaspoon dried oregano

2 teaspoons paprika

2 bay leaves, whole or ground (your call)

(Note: this spice mix imparts subtle Creole flavor, for more robust flavor use 1 teaspoon of dried thyme and 1 teaspoon of dried oregano)

For shrimp

2 pounds shrimp (shelled, deveined, tails off)

1/2 stick butter

2 garlic cloves, chopped