Shrimp Creole

Sheri Raleigh-Yearby


Excellent dish paired with a crisp Riesling!


☆☆☆☆☆ 0 votes

30 Min
45 Min
Stove Top


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2 lb
shrimp, peeled and deveined
1 can(s)
tomato paste, no salt added
16 oz
1 pkg
tomato boullion
3 clove
garlic, minced
2 stalk(s)
celery, finely diced
1/2 c
green onion, finely diced
1 small
sweet onion, small diced
1/4 c
red or green bell pepper, diced
1/4 c
butter (option extra olive oil)
1 tsp
sea salt
1/2 Tbsp
cayenne pepper
1 Tbsp
garlic powder with parsley
1 Tbsp
creole seasoning

How to Make Shrimp Creole


  • 1Sauté celery, green onions, onions, bell pepper and garlic in butter or EVOO until tender (onions are clear).
    Add diced tomatoes and simmer for 2 minutes.
  • 2Combine tomatoes bullion with 2 cups hot of water, mix well.
    Stir tomato broth into paste to dilute and completely blended. Mixture may be thick.
    Pour combined broth and paste to the sautéed vegetables. Add dry seasonings and stir. Simmer until bubbly. (About 5 minutes)
  • 3Add 2 pounds of cleaned and deveined shrimp. Cook in Creole sauce until shrimp are pink and form a complete “C”.
    Serve over hot fluffy rice! Bon Appetit!

Printable Recipe Card

About Shrimp Creole

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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