Shrimp Creole

Name: Shrimp Creole
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup margarine; 1/2 cup diced onion; 1/2 cup diced celery; 1 clove minced garlic; 2 tablespoon flour; salt and pepper to taste; 1/4 teaspoon paprika; 1/2 teaspoon chili powder; drop of tabasco sauce; 1 large can tomatoes; 1 pound fresh or thawed shrimp; 4 - 6 servings prepared rice

Eats Now Editorial Team · Seafood

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Shrimp Creole – a delicious recipe with margarine, onion, celery, garlic, flour, salt. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/4 cup margarine
1/2 cup diced onion
1/2 cup diced celery
1 clove minced garlic
2 tablespoon flour
salt and pepper to taste
1/4 teaspoon paprika
1/2 teaspoon chili powder
drop of tabasco sauce
1 large can tomatoes
1 pound fresh or thawed shrimp
4 - 6 servings prepared rice

1
Melt margarine, add onion, celery, and garlic. Saute until tender. Blend in flour, salt, pepper, paprika, chili powder and tabasco. Add tomatoes including liquid, simmer 10 minutes. Add shrimp, heat to cook shrimp and serve over rice.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

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: 1/4 cup margarine, 1/2 cup diced onion, 1/2 cup diced celery, 1 clove minced garlic, 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
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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