Shrimp Creole

  • Prep Time: 10 mins
  • Total Time: 1 hrs
  • Servings: 4-6
  • About This Recipe

    “This was my all time favorite meal growing up. My mom always made this on my birthday.”

    Ingredients

  • 1/2 cuponion, chopped
  • 1/2 cupcelery, chopped
  • 1clovegarlic, minced
  • 3tablespoonsolive oil
  • 1 (1lb) can tomato
  • 1 (8ounce) cans tomato sauce
  • 1 1/2 teaspoonssalt
  • 1teaspoonsugar
  • 1/2-1teaspoonchili powder
  • 1tablespoonWorcestershire sauce
  • 1teaspooncornstarch
  • 12ouncesshrimp, peeled
  • 1dashTabasco sauce
  • Directions

  • Cook onion, celery and garlic in hot oil until tender but not brown.
  • Add tomatoes, tomato sauce and seasonings.
  • Simmer uncovered about 45 minutes.
  • Mix cornstarch and 2 teaspoon water, stir into sauce.
  • Add shrimp, simmer until done (about 5 minutes).
  • Serve with yellow rice.
  • Reviews

  • “I have eaten Shrimp Creole at a few places in New Orleans including a great place righ off Burbon street near the Acme Oyster place.This is NOT Shrimp Creole.That being said, it is interesting over rice but I discovered that it makes an AWESOME spaghetti sauce. The next day after making it we made spaghetti and didnt have any sauce. Feeling adventurous (and not wanting to waste the shrimp) I mixed the sauce with the spaghetti and everyone loved it.So, Shrimp Creole it is not but a decent spaghetti sauce it is.”

  • “I bought a whole mess of canned shrimp on sale, wondering what I was going to do with it!This works with canned shrimp, as well as fresh!I’m a shrimpoholic and always looking for new ways to use it.This recipe was delightful, it freezes well and is actually even better tasting after it sits in the fridge for a couple of days!”

  • “Great recipe! My husband loved it and commented twice about how good it was.I left out the oil and used Pam to saute the veggies and served over rice pilauf. Thank you for posting!”

  • “I absolutely love this recipe!The amount of spiciness was perfect for me, and it was nice and easy.I think I might try putting in some yellow or orange peppers next time, to add a bit more colour and nutrition.”

  • “loved it”

  • “Not especially good, quite bland (and I don’t like spicy food).Maybe if you saute the shrimp in butter before adding to the sauce?Not sure what it needs…”

  • “My husband & I thought this was great!I served over the “Southern Rice” recipe from this site.I did add a dash of cream at the end & made a “creamy shrimp creole” but it was good before that too.I even forgot the garlic and didn’t miss it (& I love garlic!).”

  • “Yummy and so easy! Thanks, Elizabeth.”

  • “This is an excellent shrimp creole recipe!! Full of flavour, and easy to prepeare. My family really enjoyed this meal and I’m sure I will make it many more times.”

  • “I loved this, quick, simple and delicious. My wife was leery when I said “Creole”, thinking I was making a super spicy dish.She loved it!I added some scallops, held back on the chili powder and Tabasco for her. I Spiced mine up once it was on my plate. A new favorite in our house…”

  • “Loved this thanks for posting ! Super simple to make and it’s even better the next day for hubby’s lunch ! I didn’t change a thing. :)”

  • “Elizabeth, we really enjoyed this!I followed your recipe except that I added about a tbl of cajun seasoning and omitted the salt because there is so much in the cajun seasoning.I probably added about 12 or so dashes of tabasco because we like a little heat.That may seem like a lot, but it only gave it a little kick and we could taste all of the wonderful flavors.I also added 1/2 of a yellow bell and 1/2 of a green bell that I had in the fridge.I wished I had more in there, they went nicely in the sauce.I used crushed tomatoes and did not need the cornstarch, in fact I added about a 1/2 cup of water in the end to thin it out a little it was so thick.YUMMY, will make again!Thanks!!”

  • “I am learning to cook Portuguese/Hawaiian for my sweetheart. Looking in his cupboards and refrigerator all I found were the ingredients for a possible shrimp dish.I found your recipe and put it together in no time! The dish came out so fabulous and wonderful. I received his praise. He did not have chili powder but I used Tumeric. and I served it over Arroyo curried rice I didn’t need the cornstarch.Thank you so much.”

  • “I love this, not only do I add canned tomatoes but I also add Rotel for some extra spice.It goes great too with old French Bread, as that is so good when dipped into the juice!”

  • “Nice easy recipe to do.I used a full can of tomato sauce instead of the 8 oz can.This just increased to sauce a bit and I found I did not need to use cornstarch at all.Was a great meal over rice with peas on the side.Very colourful.”

  • “This was great.Beleive it or not I had no tobasco sauce in the pantry so I had to substitute pepper flakes!Added a bit of ground black pepper too.It turned out wonderful.I loved the consistency of the sauce.I served it over basmati rice and what a meal.Thanks for this recipe.”

  • “This recipe delicious, very similar to a recipe I’ve used for years out of an old Diabetic Cookbook – only it’s packed away in storage right now. I did sprinkle a little Old Bay seasoning on it after it was cooked. I am trying to make healthy meals and this one is great. I served it with brown rice.”

  • “This is INDEED shrimp creole, excellent recipe!!I live in Louisiana and have eaten at Acme Oyster Bar (not place) and find the food there awful!!! This is an authentic La. shrimp creole! Thanks for posting!”

  • “this was a real good recipe and i shall certainly be making it again. i did take on board the comment about it possibly being too thick a sauce so i added an extra cup of stock, i also added 2 whole diced chillies and increased the onions and celery.it was really delicious.”

  • “Despite Joe Squid’s comments I tried this recipe anyway. Like many millions of other people, I too have been to New Orleans and have had Shrimp Creole. I thought this recipe was as good as any New Orleans restaurant that I went to on Bourbon Street. Since I live in New York City, I can firmly attest that this recipe tastes nothing like spaghetti sauce. Mr. Squid should check out New York’s Little Italy and report back.”

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