Shrimp creole has always been one of my favorite suppers since I was a teenager. Back in the days of super teased hair that didn’t move in the breeze and rompers in virtually every possible design and color imaginable. Those things were comfortable.
Mama would make her shrimp creole for us on a regular basis. It was always spicy and flavorful and absolutely delicious.
I made it for my family the other night with rave reviews. I couldn’t believe I hadn’t made it for them before now.
They’ve been deprived.
But that all ended when I made a big, steaming pan full of shrimp creole deliciousness.
You really should give it a try soon.
I think you’ll love it, too.
Teased hair not required.
Here’s how I make it.
Chop up your onions, celery and garlic. Put them in a large skillet with your olive oil.
Let it do a little magic and get nice and tender.
Pour in your tomatoes.
Add your salt.
And chili powder.
That’s what gives it a nice little kick.
Stir all the ingredients together and cover it with a lid. Let it simmer on low for about 45 minutes.
Add your bell pepper.
Oh, and the shrimp.
Yum!
Give it a quick stir and let it all just simmer together for about five more minutes.
Serve over rice.
Delicious and spicy, a family favorite.
Ingredients
- 12 ounces shrimp, cleaned
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1 clove garlic, chopped
- 2 tablespoons olive oil
- 1 28-ounce can petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 1 green pepper, sliced
Instructions
http://addapinch.com/cooking/2011/06/13/shrimp-creole-recipe/
- Thaw shrimp, if frozen.
- Cook onions and celery in oil til tender, but not browned.
- Add garlic, tomatoes, Worcestershire sauce, salt, and chili powder.
- Simmer uncovered for 45 minutes.
- Add shrimp and green pepper.
- Cover and simmer for five minutes.
- Serve over cooked rice.
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Enjoy!
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already cooked shrimp? or raw? this looks fabulous!
Thanks. Raw shrimp.
Looks delicious! I might just make this and eat it all myself!
My grandmother used to make this for us all the time too. I miss it.
YUM!
Is that raw shrimp you’re putting in there? It looks cooked on my monitor. Just want to make sure before I ruin it.
You can use either pre-cooked or raw, the cooking times in the recipe are for raw.
Teased hair not required? darn
Love shrimp creole (even though I always have to say it in my best Bubba from Forrest Gump voice) This looks wonderful
I haven’t had a good creole in a long while…this looks perfect.
YUMMMM, my mom used to make Shrimp Creole, I haven’t had it in years!! Thanks Robyn!
again i discover i am a deprived woman . . . not a single butter bean has passed my lips nor hush puppy and now we can add shrimp creole to the list . . . how in the heck have i survived all these years . . . and for the record, my hair was never jacked-to-Jesus . . . but i did have a pair of white Go-Go boots . . .
I adore shrimp creole! Can’t *wait* to try this recipe!
Wow, that looks incredible!!! I am on a shrimp kick lately – I already made your shrimp lettuce wraps! This looks delicious!
To freeze and reheat what are the instructions?
I always make it the same day as serving, Nicole.