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Spicy Shrimp Creole

Spicy Shrimp Creole

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Pamela Shaw

Pamela Shaw

I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 940 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
  2. Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
  3. Let the mixture simmer for 30 minutes, stirring occasionally.
  4. Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.
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Reviews

Vicki Mixon
41

Vicki Mixon

1/22/2007

This is a quick and very good flavor. The only change I made was to 1/2 the recipe (just the two of us)and I used fresh tomotoes and fresh shrimp. Served with white rice, crusty bread and salad. Wonderful meal and very quick. I plan to use for a large family meal as it would be easy to pre-cook everything ahead. Just throw in the shrimp and reheat while preparing the rice. Nice company meal. Thanks for the post.

KATIECOWAN
31

KATIECOWAN

3/4/2003

That was great! My boyfriend said it reminded him of being back home on the bayou. I followed suggestions from some of the others. I added one chopped green bell pepper. I used one 8 oz can of tomato paste, 1 14.5 oz can of stewed tomatoes and one 14.5 oz can of rotel. I didn't really measure the spices. Just dumped in cayenne and tabasco until it looked about right. I let it cook in the slow cooker on low for 6 hours and then added the shrimp and let it cook another 2 hours. It was perfect and pretty spicy. Thanks Pamela, I've been looking for some recipes that would taste like dishes my boyfriend used to eat in Louisiana.

BARBIE0492
27

BARBIE0492

10/9/2002

This was good but next time I would cut down on the cayenne pepper. Served it New Year's Day.

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