Shrimp Creole

Ready in 45 minutes
5 review(s) averaging 5. 100% would make again

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Prep: 20 minutes

Cook: 25 minutes

Makes: 4 servings

"I made this dish for supper tonight and I will agree with the previous 5 star rating. Since tomato was not listed in the ingredients, I had to make another run to the store, but it was worth the trip. I put in a 14.5 oz can of diced tomatos and used 2 tablespoons of butter. When it came time to add the shrimp, the mixture appeared to be a little dry, so I added another 1/3 cup of water. It came out just right."

- boyle

Ingredients

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1 pound fresh or frozen shrimp; in shells
1 medium onion; chopped (1/2 cup)
1 stalk celery; chopped ( 1/2 cup)
1/2 cup green sweet pepper; chopped
2 cloves Garlic; minced
2 tablespoons butter or margarine
1 14.5-oz can diced tomatoes; undrained
2 tablespoons fresh parsley; snipped
1/2 teaspoon paprika
1/8 teaspoon ground red pepper
1 bay leaf
1/3 cup water; cold
2 teaspoons cornstarch
2 cups Hot cooked rice

Original recipe makes 4

Servings  

Preparation

1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.

2. In a large skillet cook onion, celery, sweet pepper, and garlic in butter over medium heat about 5 minutes or until tender. Stir in undrained tomatoes, parsley, 1/2 teaspoon salt, paprika, ground red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

3. Remove bay leaf. In a small bowl stir together cold water and cornstarch. Stir cornstarch mixture and shrimp into tomato mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more or until shrimp turn opaque. Serve over rice.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 378 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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We really enjoyed! I used crushed tomatoes making for a Thicker sauce and since we don't eat rice did not need to add cornstarch ; this was a real treat. Instead of red peppers we used spicy Mrs. Dash
suzet6te 1 year ago
Delicious! I substituted cayenne pepper fort the red pepper flakes.
Chefannette 2 years ago
I made this dish for supper tonight and I will agree with the previous 5 star rating. Since tomato was not listed in the ingredients, I had to make another run to the store, but it was worth the trip. I put in a 14.5 oz can of diced tomatos and used 2 tablespoons of butter. When it came time to add the shrimp, the mixture appeared to be a little dry, so I added another 1/3 cup of water. It came out just right.
boyle 5 years ago
How much and/or what kind of tomato? How much butter?
boyle 5 years ago
[I posted this recipe.]
Caylor2927 5 years ago
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