Shrimp Creole

Becky Bolen


This is very good and very easy to make. I served it here with green beans but can be eaten alone or with a nice salad.


★★★★★ 1 vote

15 Min
30 Min


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12-16 oz
fresh or frozen peeled and deveined shrimp
1/2 c
chopped onion
1/2 c
chopped celery
1/2 c
chopped green pepper
2 clove
garlic minced or 2 teaspoons of minced jarred garlic
1 Tbsp
1 can(s)
16 oz can of chopped tomatoes
2 Tbsp
snipped parsley or 1 teaspoon of dry parsley flakes
1/2 tsp
1/2 tsp
1/8-1/4 tsp
cayenne pepper
bay leaf
2 Tbsp
cold water
4 tsp
2 c
hot rice

How to Make Shrimp Creole


  • 1Thaw Shrimp if frozen. In a large skillet cook onion, celery, green peppers and garlic in margarine till tender but not brown. Stir in undrained tomatoes, parsley, salt, paprika, cayenne pepper and bay leaf. Bring to boil reduce heat. Cover and simmer for 15 minutes.
  • 2Stir together cold water and cornstarch. Stir cornstarch mixture and shrimp into tomato mixture. Cook and stir till thickened and bubbly. Cook and stir about 2 minutes more or till shrimp turns pink. Remove Bay Leaf. Serve over hot rice.

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About Shrimp Creole

Course/Dish: Other Main Dishes, Seafood

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