Shrimp Creole

Name: Shrimp Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. bacon drippings; 2 medium onions; 1 green pepper, chopped; 1 (8 oz.) can tomato paste; 2 cans water; 1 tsp. sugar; 3 Tbsp. flour; 1 Tbsp. Worcestershire sauce; 3 c. raw shrimp; 1 tsp. salt; 1/2 tsp. pepper

Eats Now Editorial Team · 337 kcal · Seafood

Jump to Recipe

Shrimp Creole – a delicious recipe with bacon drippings, onions, green pepper, tomato paste, water, sugar. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

4 Tbsp. bacon drippings
2 medium onions
1 green pepper, chopped
1 (8 oz.) can tomato paste
2 cans water
1 tsp. sugar
3 Tbsp. flour
1 Tbsp. Worcestershire sauce
3 c. raw shrimp
1 tsp. salt
1/2 tsp. pepper

1
Saute
2
onions and green pepper in bacon drippings until tender.
3
Add
4
tomato paste, water with flour blended in, sugar and Worcestershire.
5
Stir until smooth and slightly thickened. Simmer 20 minutes.
6
Serve over hot, fluffy rice.

337

kcal

Calories

Fat

Carbs

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.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 4 Tbsp. bacon drippings, 2 medium onions, 1 green pepper, chopped, 1 (8 oz.) can tomato paste, and more.

Yes, 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
337 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.

Related Recipes

Cook The Book: Seafood Seviche With Citrus
Cook The Book: Slow-Roasted Whole Fish With Onion And Fennel Stuffing
Oysters With Mignonnette Sauce Recipe
Cook The Book: Mock Ceviche

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy