Easy Shrimp Creole

Soups & Stews

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4 to 6

  • 1 pound shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 3 tablespoons canola or extra virgin olive oil
  • 1 medium sweet onion, chopped
  • 1 rib celery, chopped
  • 1 cup fresh tomatoes, chopped
  • 1 cup tomato sauce
  • 1 teaspoon sugar
  • 1 bell pepper chopped
  • 1 bay leaf, preferably fresh 
  • salt and cayenne pepper (or pepper sauce) to taste
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons green onions, chopped

Note: Scoop of rice may be added.

Easy Shrimp Creole

 Easy Shrimp Creole

Click image to enlarge


Toss shrimp with minced garlic, set aside.
Sauté onion and celery in oil until just tender. Add chopped tomatoes and bell peppers, sauté about 6 minutes longer. Add tomato sauce, sugar, basil, bay leaf, salt and pepper. Bring to a boil, reduce heat and cook 5 minutes. Add shrimp and garlic, turn up heat and return to boil. Reduce heat and simmer 15 minutes, stirring occasionally.

Adjust seasonings. Let mixture stand for 5 minutes to blend flavors. Serve over a mound of steamed white rice. Garnish with parsley, green onions.

Note:  Thickness of sauce depends on water content of shrimp. If sauce is too thin, add a small amount of cornstarch dissolved in water, bring to a boil, reduce heat and cook one minute, stirring constantly.
If sauce is too thick, add a little water.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive