Shrimp Creole

Name: Shrimp Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. chopped onions; 2 medium green peppers, fine; 1/4 c. butter; 1 c. water; 1 tsp. salt; 14 to 16 raw shrimp; 1 c. chopped celery; 2 cloves garlic, minced; 1 (15 oz.) can tomato sauce; 2 tsp. chopped parsley; 1/8 tsp. cayenne; 3 c. hot cooked rice

Eats Now Editorial Team · 1168 kcal · Seafood

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Shrimp Creole – a delicious recipe with onions, green peppers, butter, water, salt, shrimp. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 1/2 c. chopped onions
2 medium green peppers, fine
1/4 c. butter
1 c. water
1 tsp. salt
14 to 16 raw shrimp
1 c. chopped celery
2 cloves garlic, minced
1 (15 oz.) can tomato sauce
2 tsp. chopped parsley
1/8 tsp. cayenne
3 c. hot cooked rice

1
Cook and stir onions, celery, green peppers and garlic in butter until onion is tender.
2
Remove from heat; stir in tomato sauce, water and seasonings.
3
Simmer, uncovered, for 10 minutes. Add water, if needed.
4
Stir in shrimp.
5
Heat to boiling.
6
Cover and cook over medium heat for 10 to 20 minutes.
7
Serve over rice. Serves 6.

1168

kcal

Calories

Fat

156

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 12 ingredients. The key ingredients include: 1 1/2 c. chopped onions, 2 medium green peppers, fine, 1/4 c. butter, 1 c. water, 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
1168 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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