Cajun Shrimp Creole

Kathy Sterling

By
@Kster2033

I grew up eating shrimp Creole. I used to say my mom put it in my baby bottle. It was a staple in our home. My family had this often and my mother made the best.

Served over rice, this is a rich and savory shrimp dish that is good for any occasion. I hope you enjoy it. It always brings back warm and fuzzy memories to me.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4 to 6

Prep:

20 Min

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

1 1/2 lb
cleaned and de-viened medium shrimp
1 c
chopped onions
1/2 c
chopped green bell pepper
4 clove
garlic, minced
1 c
green onions, chopped
1/4 c
parsley, chopped
1/2 c
chopped celery
1/2 c
cooking oil
1 can(s)
6 oz tomato paste
1 can(s)
8 oz tomato sauce
1 Tbsp
sugar
3 c
water
1 tsp
salt
1 tsp
black pepper
1 tsp
red pepper (cayenne)

Directions Step-By-Step

1
In a medium sauce pan, heat oil. Add onions, bell pepper, garlic, green onion, parsley, and celery and cook on medium high heat until onions and celery are tender.
2
Season shrimp with salt, black pepper and red pepper. Set aside.
3
Stir in tomato paste and tomato sauce and bring to a boil. Add sugar and water. Simmer for 40 minutes until vegetables are well done. Add more water if it is too thick.
4
Add shrimp and cook until desired tenderness, about 10 to 15 minutes.
Serve hot over white rice, if desired.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Heirloom
Hashtags: #rice, #shrimp, #cajun, #creole