You hear the words Creole Shrimp all over the Internet, and you think it is a complicated dish to prepare. No, no, no! I sometimes wonder if the word Creole is mentioned only to intimidate and not to differentiate how the dish is made. The definition Creole food is a dish that is prepared with lots of spices and hot pepper. Although a meal prepared Creole style can be very peppery, it can also not contain any hot pepper and just a nice blend of aromatic herbs and spices.
All Creole foods do not necessarily need to be hot and spicy. With the right amount and spices, it can be enjoyed by anyone, whether you are a newbie at tasting spicy foods or not. The use of pepper in many Creole dishes is a traditional preparation way. If the membrane and seeds of the pepper are removed, then you are left with a delightful mild peppery taste. However, a pepper such as scotch bonnet or habanero pepper, which is widely used in the Caribbean and Creole cuisine, must be used with precaution. The scotch bonnet and habanero give dishes a pleasant hot peppery taste when used in moderation.
For the Creole Shrimp, the hot pepper is optional. You can also substitute onions for shallots. As far as tomato paste, I like using organic tomato paste because of color and taste. It is just my personal preference. Creole Shrimp can be served with rice or boiled/fried root vegetables.