Firehouse Shrimp Creole

Shrimp Creole as prepared by my husband who is a firefighter. Recipe was passed along to him from a fellow brother.

Firehouse Shrimp Creole

Photo by mytastytreasures

  • Prep Time


  • Total Time


  • Servings



  • Equal amounts (2 cups each)

  • celery

  • green peppers

  • Spanish onions

  • 4

    cloves chopped garlic

  • Olive Oil

  • 2-28

    oz. cans crushed tomatoes

  • Red pepper flakes

  • 1

    cup white wine(Pinot Grigio)

  • 3

    Bay Leaves

  • Salt

  • Pepper

  • Cayenne Pepper to taste

  • Worcestershire sauce, few dashes

  • Parsley to cover top

  • Dash or 2 Old Bay Seasoning

  • Frozen uncooked shrimp, 31 to 40 count

  • size, peeled and deveined, about 2

  • pounds

  • Cooked ange hair pasta or rice

  • Grated locatelli cheese


Saute celeery, onion, garlic, and green peppers in olive oil in a large skillet till softened. Sprinkle them with salt, pepper, and red pepper flakes while sauteeing. In a 5 or 6 quart pot, heat up your crushed tomatoes, then add your veggie mixture. Next, add your white wine, bay leaves, salt, pepper, cayene, parsley,Old Bay Seasoning, and Worcestershire sauce. Cook on medium-low heat for 1 to 1 1/2 hours uncovered. Add your shrimp and cook 5 to 10 minutes more. Serve on top of your angel hair pasta or rice. Sprinkle with your freshly grated cheese.


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