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Shrimp Creole


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  • 1 1/2 lb. large Shrimp (or frozen)
  • 2 14oz. cans of peel tomatoes
  • 1 green pepper (diced up)
  • 1 stock of celery (diced)
  • 1 med. onion (diced)
  • cayenne pepper
  • salt & pepper
  • 1 tbsp. flour
  • 1 bay leaf
  • 1/2-1 stick butter
  • Rice



Step 1

Bring shrimp to boil just until turns pink (don't cook all the way). Drain, peel and cut into bit size pieces. Melt butter in bottom of pan. Saute diced green pepper, celery, onion and bay leaf. Take 1 tbsp. flour and mix in with it. Dice up tomatoes in chunks and add w/juice. Add pinch of sugar and salt and pepper, red pepper to taste. Cook for 15 minutes. Add cut up shrimp after green pepper and tomato soften. Shrimp should be added 15-30 minutes before serving. Turn heat down and simmer awhile once shrimp is added. Don't overcook shrimp. Serve over rice.


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