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Light Shrimp Creole


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  • 1 tablespoon vegetable oil
  • 3 tablespoons margarine/butter
  • 1/2 cup chopped green pepper
  • 1/2 cup coarsely chopped onion
  • 1/3 cup sliced green onions
  • 1 teaspoon basil leaves
  • 1/2 teaspoon thyme leaves
  • 1/2 teaspoon garlic salt
  • 1-1/2 pounds shelled, deveined raw shrimp
  • 1 cup chopped tomatoes
  • 2 tablespoons teriyaki sauce or Worchester sauce
  • hot cooked rice



Step 1

Heat oil and butter in a 10-inch skillet over medium heat.
Cook green pepper, onion, and green onion with basil, thyme, garlic salt until just tender.
Add shrimp: cook until shrimp turns pink, about 3 minutes.
Stir in tomatoes and teriyaki sauce.
Cook for a few minutes to blend flavors.
Serve over rice.
May thicken with 2 tablespoons of cornstarch diluted in 2 tablespoons of water.
Yields 6 servings.

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