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Shrimp Creole

½ cup oil

2 cups chopped onion

1 cup chopped green bell pepper

1 cup chopped celery

2 teaspoons minced garlic

2 cups whole tomatoes

1 tablespoon paprika

¼ teaspoon cayenne pepper

1 teaspoon Worcestershire powder

1 teaspoon sugar

1 teaspoon salt

3 cups water

1 bay leaf

3 pounds raw shrimp, peeled and deveined

2 tablespoons cornstarch, optional

Hot cooked rice

Sauté, in hot oil, onion, green pepper, celery and garlic, until tender. Stir in tomatoes and brown lightly. Add paprika, cayenne pepper, Worcestershire powder, sugar, salt, water and bay leaf. Simmer for 15 minutes. Remove bay leaf. Add shrimp, and continue simmering for 10 to 12 minutes more. If desired, thicken sauce with cornstarch slur. Serve over hot rice.

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