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Photo of Louisiana Shrimp Creole II by Katrina Berry


Recipe by: Katrina Berry (Modified by Guy Morrison)

“Tomatoes and shrimp cooked up with garlic and onions – this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.”


1/2 cup finely diced onion or leeks

1/2 cup chopped green bell pepper

1/2 cup chopped celery

2 cloves garlic, minced

4 tablespoons butter

1 tablespoons cornstarch

1 (14.5 ounce) can stewed tomatoes or diced (Fire Smoked are nice)

1 (8 ounce) can tomato sauce

Note: can replace sauce/tomatoes with Bertolli® Rustic Cut Three Cheese

1 tablespoon Worcestershire sauce

1 teaspoon chili powder

1 dash hot pepper sauce (Louisiana Hot Sauce)

1 pound medium shrimp – peeled and deveined (26-30 CT)


In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.

Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes. Serve on saffron rice (or a good white rice). Approx: 25 minutes total

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