Shrimp Creole

Name: Shrimp Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. cooking oil; 1 large onion; 1 clove garlic; 2 Tbsp. minced green pepper; 1 Tbsp. flour; 1 (6 oz.) can tomato sauce; 1 1/2 cans water; pinch of thyme; 2 Tbsp. parsley; 2 lb. shrimp, cleaned; 1 Tbsp. salt; 1/2 Tbsp. cayenne pepper

Eats Now Editorial Team · 326 kcal · Seafood

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Shrimp Creole – a delicious recipe with cooking oil, onion, clove garlic, green pepper, flour, tomato sauce. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 Tbsp. cooking oil
1 large onion
1 clove garlic
2 Tbsp. minced green pepper
1 Tbsp. flour
1 (6 oz.) can tomato sauce
1 1/2 cans water
pinch of thyme
2 Tbsp. parsley
2 lb. shrimp, cleaned
1 Tbsp. salt
1/2 Tbsp. cayenne pepper

1
Heat oil at medium heat.
2
Add onions and cook until soft, about 6 to 8 minutes.
3
Stir in garlic and green pepper.
4
Saute for 2 minutes.
5
Blend flour, add sauce and simmer for 5 minutes.
6
Stir in water, thyme, parsley, shrimp, salt, pepper and cayenne.
7
Cover and simmer for 30 minutes.
8
Serve over rice.

326

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 12 ingredients. The key ingredients include: 2 Tbsp. cooking oil, 1 large onion, 1 clove garlic, 2 Tbsp. minced green pepper, 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
326 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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