Gary's Easy Shrimp Creole

Sara A


My Mother-in-Law gave this recipe to my husband, who tweaked it and made it his own. I think it is just awesome - and so easy to prepare. I beg him to make it for me when I start to go through withdrawals.


★★★★★ 1 vote

10 Min
10 Min


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1 medium
onion, chopped
1 medium
red or green bell pepper, chopped
stock celery, chopped
2 Tbsp
olive oil
1 clove
garlic, minced
1 lb
uncooked shrimp, peeled and devained
1/4 tsp
1 jar(s)
4 oz diced pimentos
1 can(s)
10 oz diced tomatoes with green chilis
1 can(s)
tomato soup
soup can filled with water
cooked white rice

How to Make Gary's Easy Shrimp Creole


  • 1Saute the chopped onion, pepper, and celery in olive oil over medium high heat until tender.
  • 2Add garlic and Shrimp and cook for 2 minutes or until shrimp is just turning pink, but not fully cooked. (Over cooking the shrimp will make it tough)
  • 3Add pepper, pimentos, canned tomatoes with their liquid, tomato soup and the 1/2 can of water. Stir all ingredients together and continue cooking for 5 minutes until bubbly and shrimp is cooked completely.
  • 4Spoon over cooked rice and serve.
  • 5We always use the mildest level of canned tomatoes with green chili's because they are still quite spicy. It's what gives this dish the punch it needs. We use Rotel's but any brand will do. Also if you can't find uncooked shrimp just add 1 lb of cooked, peeled shrimp right near the end just to heat it through.

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About Gary's Easy Shrimp Creole

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy

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