Shrimp Creole Recipe

Ingredients

1/2 cup onions, chopped
1/2 cup celery, chopped
1 clove garlic, minced
3 tablespoons olive oil
1 (1 lb) can tomatoes
1 (8 ounce) cans tomato sauce
1 1/2 teaspoons salt
1 teaspoon sugar
1/2-1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon cornstarch
12 ounces shrimp, peeled
1 dash Tabasco sauce

Preparation

Step 1

Cook onion, celery and garlic in hot oil until tender but not brown. Add tomatoes, tomato sauce and seasonings. Simmer uncovered about 45 minutes. Mix cornstarch and 2 teaspoon water, stir into sauce. Add shrimp, simmer until done (about 5 minutes). Serve with yellow rice.
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REVIEWS:

I bought a whole mess of canned shrimp on sale, wondering what I was going to do with it! This works with canned shrimp, as well as fresh! I'm a shrimpoholic and always looking for new ways to use it. This recipe was delightful, it freezes well and is actually even better tasting after it sits in the fridge for a couple of days!

Great recipe! My husband loved it and commented twice about how good it was. I left out the oil and used Pam to saute the veggies and served over rice pilauf. Thank you for posting!

I absolutely love this recipe! The amount of spiciness was perfect for me, and it was nice and easy. I think I might try putting in some yellow or orange peppers next time, to add a bit more colour and nutrition.

My husband & I thought this was great! I served over the "Southern Rice" recipe from this site. I did add a dash of cream at the end & made a "creamy shrimp creole" but it was good before that too. I even forgot the garlic and didn't miss it (and I love garlic!).

This is an excellent shrimp creole recipe!! Full of flavour, and easy to prepeare. My family really enjoyed this meal and I'm sure I will make it many more times.

I loved this, quick, simple and delicious. My wife was leery when I said "Creole", thinking I was making a super spicy dish. She loved it! I added some scallops, held back on the chili powder and Tabasco for her. I Spiced mine up once it was on my plate. A new favorite in our household.

We really enjoyed this! I followed your recipe except that I added about a tbl of cajun seasoning and omitted the salt because there is so much in the cajun seasoning. I probably added about 12 or so dashes of tabasco because we like a little heat. That may seem like a lot, but it only gave it a little kick and we could taste all of the wonderful flavors. I also added 1/2 of a yellow bell and 1/2 of a green bell that I had in the fridge. I wished I had more in there, they went nicely in the sauce. I used crushed tomatoes and did not need the cornstarch, in fact I added about a 1/2 cup of water in the end to thin it out a little it was so thick. YUMMY, will make again! Thanks!!

This was great. Beleive it or not I had no tobasco sauce in the pantry so I had to substitute pepper flakes! Added a bit of ground black pepper too. It turned out wonderful. I loved the consistency of the sauce. I served it over basmati rice and what a meal. Thanks for this recipe.

I have eaten Shrimp Creole at a few places in New Orleans including a great place righ off Burbon street near the Acme Oyster place. This is NOT Shrimp Creole. That being said, it is interesting over rice but I discovered that it makes an AWESOME spaghetti sauce. The next day after making it we made spaghetti and didnt have any sauce. Feeling adventurous (and not wanting to waste the shrimp) I mixed the sauce with the spaghetti and everyone loved it. So, Shrimp Creole it is not but a decent spaghetti sauce it is.

This is INDEED shrimp creole, excellent recipe!! I live in Louisiana and have eaten at Acme Oyster Bar (not place) and find the food there awful!!! This is an authentic La. shrimp creole! Thanks for posting!