Easy Shrimp Creole

Soups & Stews

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4 to 6

Ingredients: 
  • 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
Method: 

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.

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