Louisiana Shrimp Creole II

Louisiana Shrimp Creole II

227

"Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice."

Ingredients

45 m {{adjustedServings}} servings 193 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 677 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
  2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.
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Reviews

227
  1. 296 Ratings

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This was a great "base" recipes for shrimp creole. As one user stated, the sauce just tasted like tomatoes. I used a 28oz can of crushed tomatoes and tomatoe paste for the sauce. I also had t...

this is a good, easy recipe and it contains what we old cajuns call the "holy trinity", celery, bell peppers and onions. if you can, only buy shrimp exactly the way they came out of the sea, put...

The 2T of cornstarch is too much. Both my husband and I thought the sauce was too thick. I'll try it again with less cornstarch next time.