Robyn Stone
This Shrimp Creole is a delicious yet easy and elegant meal! Scrumptious shrimp in a flavorful sauce, my family shrimp creole recipe is a definite favorite!
This Shrimp Creole is absolutely scrumptious and the best I’ve ever had. My family recipe makes an easy meal for weeknights and is perfect for entertaining guests too. It’s full of shrimp, has a slightly spicy sauce and is always a favorite dish!
Shrimp Creole Recipe
Shrimp Creole has always been one of my favorite suppers since I was a teenager. You know, back in the days of super teased, big hair that didn’t move in the breeze. That just tells you how long I’ve loved this delicious dish!
Mama would make her shrimp creole for us on a regular basis. I was always excited to hear she was making this for supper. It was always spicy and flavorful and absolutely delicious.
I remember the first time I made it for my own family. They absolutely loved it too – let’s just say that big, steaming pan full of shrimp creole deliciousness got rave reviews.
I’m excited for you to try this! Here’s how I make it.
Select the Shrimp
Wild-caught or farm-raised. First, a note about shrimp. I prefer to use wild-caught shrimp over farm-raised shrimp. It can be fresh or frozen, but I always personally look for wild-caught shrimp.
Fresh or frozen. If your shrimp is frozen, you will need to thaw it before cooking this dish. To thaw it overnight, just place the frozen shrimp in the refrigerator to thaw. If you didn’t think about thawing shrimp the night before, it’s still easy to thaw before cooking. Just place the frozen shrimp in a bowl of cold water for about 10-20 minutes until thawed. Then drain the shrimp and proceed with the recipe. You’ll want to keep your thawed shrimp in the fridge until time to add it to the recipe.
How to Make Shrimp Creole
To make this Shrimp Creole, add oil to a medium skillet or saute pan and place pan over medium heat. Cook the onions and celery until tender, but not brown. Then add garlic, tomatoes, Worcestershire sauce, salt, and chili powder to the cooked onions and celery and simmer uncovered for 45 minutes.
Next, add the shrimp and sliced green peppers to the pan. Cover and simmer for 5 minutes until shrimp is cooked. Once done, remove from heat and serve.
This is delicious served over cooked rice.
Here’s Mama’s Shrimp Creole recipe. I think you’ll love it, too!
Shrimp Creole Recipe
Ingredients
- 12 ounces shrimp cleaned
- 2 tablespoons olive oil
- 1/2 cup onion chopped
- 1/2 cup celery chopped
- 1 clove garlic minced
- 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
- Thaw shrimp, if frozen.
- Add oil to a medium skillet or saute pan over medium heat. Cook onions and celery in oil until tender, but not browned. Add garlic, tomatoes, Worcestershire sauce, salt, and chili powder to the cooked onions and celery and simmer uncovered for 45 minutes.
- Add shrimp and green pepper. Cover and simmer for five minutes.
Notes
Enjoy!
Robyn xo
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.
I want to take the creole to a family gathering. Can I make and freeze ahead?
Drooling over this right now! Yes, please!
Holy Moly I am seriously all over this!
DELICIOUS! This is such a great recipe!
Whoa this is putting me in the mood to add a little delicious zing to my life—-I love it!!
I haven’t heard of this before, but I love shrimp so I need to give it a try.
Hi, willing to try this recipe. Should I use the the leafy part or the greens for celery?
Delicious, but not 6-8 servings.
I made this last night and it came out really good. I wish the recipe included a picture of what the sauce looks like after 45 minutes of stewing. This is definitely a keeper. Thank you.
Read the April 2015 Consumer’s Report before you purchase shrimp…then only buy shrimp from the US and Canada and not farmed shrimp from Asia. Read the article and you will see why! US and Canadian wild shrimp is best ~ a bit pricier but worth the extra cost when you read about the health risks.
Thanks, Kathryn! I agree and definitely use wild caught shrimp over farm-raised!
Aldi carries wild caught shrimp from Texas …very reasonable !
We love this recipe , also add smoked sausage !!
Can this recipe be cooked in Air-Fryer. If so, what settings?
Hello!
Could I use celery seed instead of celery stalks? Making it today and do not have any celery.
Thank you,
Charlene
I haven’t used celery seed in this recipe. You can omit the celery if you don’t have it. Hope you enjoy!