Shrimp Creole

Name: Shrimp Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. peeled, deveined shrimp; 4 Tbsp. butter; 1 Tbsp. oil; 6 Tbsp. flour; 1 (16 oz.) can tomato sauce; 1 c. chopped onions; 1 c. chopped celery; 1 c. chopped bell pepper; 6 cloves chopped garlic; 1/2 c. hot water; juice of 1 lemon; 4 bay leaves; 1/2 tsp. sugar; salt and pepper to taste; 1/2 c. chopped green onions

Eats Now Editorial Team · 630 kcal · Seafood

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Shrimp Creole – a delicious recipe with shrimp, butter, oil, flour, tomato sauce, onions. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

3 lb. peeled, deveined shrimp
4 Tbsp. butter
1 Tbsp. oil
6 Tbsp. flour
1 (16 oz.) can tomato sauce
1 c. chopped onions
1 c. chopped celery
1 c. chopped bell pepper
6 cloves chopped garlic
1/2 c. hot water
juice of 1 lemon
4 bay leaves
1/2 tsp. sugar
salt and pepper to taste
1/2 c. chopped green onions

1
In a heavy pot, melt butter. Add oil. Saute all seasonings until done (approximately 5 minutes). Add flour and blend well. Add tomato sauce, hot water and sugar. Cook over medium heat approximately 30 minutes. Season to taste.
2
Add shrimp. Cook 30 minutes longer.
3
Serve over cooked rice.

630

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.

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Frequently Asked Questions

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

You need 15 ingredients. The key ingredients include: 3 lb. peeled, deveined shrimp, 4 Tbsp. butter, 1 Tbsp. oil, 6 Tbsp. flour, 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
630 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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