Mom'S Shrimp Creole

Name: Mom'S Shrimp Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. cleaned raw shrimp; 1/4 c. oil; 2 thinly sliced onions; 1 c. chopped celery; 1 chopped green pepper; 1 (8 oz.) can tomato sauce; 1 (14 1/2 oz.) can tomatoes; 1 can Ro-Tel tomatoes; 1 bay leaf (throw away after sauce is made); 2 tsp. sugar; 1 tsp. salt; cooked rice

Eats Now Editorial Team · 656 kcal · Seafood

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Mom'S Shrimp Creole – a delicious recipe with shrimp, oil, onions, celery, green pepper, tomato sauce. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

4 lb. cleaned raw shrimp
1/4 c. oil
2 thinly sliced onions
1 c. chopped celery
1 chopped green pepper
1 (8 oz.) can tomato sauce
1 (14 1/2 oz.) can tomatoes
1 can Ro-Tel tomatoes
1 bay leaf (throw away after sauce is made)
2 tsp. sugar
1 tsp. salt
cooked rice

1
Put shrimp in kettle of boiling water.
2
Simmer 5 minutes. Drain.
3
Saute onions, pepper and celery in oil until tender.
4
Add remaining ingredients and simmer 45 minutes.
5
Add shrimp; heat thoroughly and serve over rice.

656

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 lb. cleaned raw shrimp, 1/4 c. oil, 2 thinly sliced onions, 1 c. chopped celery, and more.

Yes, Mom'S Shrimp Creole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
656 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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