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Louisiana Shrimp Creole recipe

Shrimp cooked in a mildly spicy Creoletomato sauce with garlic, onion, bell pepper and celery, andserved over cooked rice.

Recipe: Louisiana ShrimpCreole

1/2 cup finely chopped onion1/2 cup chopped green bell pepper1/2 cup finely chopped celery2 cloves garlic, finely minced3 tablespoons butter2 tablespoons cornstarch1 (16-ounce) can stewed tomatoes1 (8-ounce) can tomato sauce1 tablespoon Worcestershire sauce1 teaspoon chili powderDash Tabasco sauce1 pound fresh medium shrimp, shelled anddeveinedHot cooked long-grain rice for accompaniment

  • In a 2-quart saucepan, melt butter overmedium heat. Add onion, green pepper, celery andgarlic; cook until tender. Stir in cornstarch. Stir in stewedtomatoes, tomato sauce, Worcestershiresauce, chili powder, and Tabasco sauce. Bring to a boil, stirringfrequently.
  • Stir in shrimp, and cook for 5 minutes.Serve on a bed of cooked rice.

    Makes 6 servings.

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  • Comments

    1 Comment


    Bobby Sorry for the late response, I hope you dinner turned out great. My answer if had been on time would be to make a hair above what you were expecting. I would have done 4 times just to be safe. Once again sorry for the very late response. I have a question. I have tomatoes from my garden which I canned over the summer. Can I use these instead of fresh tomatoes in the shrimp creole recipe?

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