Shrimp Creole

Marsha Gardner


I was making a Mary Kay delivery about 35 years ago to a customer and she was cooking this Shrimp Creole for dinner. It smelled so good I had to ask for the recipe.

Picked up the ingredients on the way home and fixed it for our dinner that night. It has been on the menu here in the Gardner house ever since.

★★★★★ 1 vote
Stove Top


1 1/2 lb
shrimp, peeled and deveined
green bell pepper, diced
1 large
onion, diced
celery stalks
3-4 clove
garlic, minced
4 Tbsp
olive oil, extra virgin
1 qt
tomatoes, i prefer home canned
kosher salt and freshly ground pepper to taste
8-10 Tbsp
frank's hot sauce
bay leaf


1Saute bell pepper, onion and celery until tender in olive oil. Add garlic and saute for 2-3 more minutes.
2Add tomatoes and seasonings and simmer until thick, 2-3 three hours.
3Add shrimp just before serving. They will turn pink as soon as they are done. Don't allow shrimp to boil or over cook as they will become rubbery and tough.
4Serve with rice, salad and a good crusty bread to sop up all the wonderful juice.

About this Recipe

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole