Shrimp creole

Shrimp creole

Today we bring you delicious, abundant and tender shrimp creole, a very special dish with a really exquisite flavor, ideal for sharing with the family.


  • 450 grams of medium raw shrimps in shell
  • 3 medium onions, chopped (1 ½ cups)
  • 2 medium green peppers, finely chopped (2 cups)
  • 2 medium celery stalks, finely chopped (1 cup)
  • 3 cloves garlic, finely chopped
  • ¼ cup butter or margarine
  • 2 teaspoons fresh parsley, minced
  • 1 ½ teaspoons salt
  • 1 cup water
  • ¼ teaspoon red pepper powder (hot pepper)
  • 2 dried bay leaves
  • 1 can (15 oz) tomato sauce (jitomato)
  • 6 cups hot cooked rice

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  1. Peel shrimp by making a shallow cut in the back of each shrimp; unwrap, cover and refrigerate.
  2. In a 3-quart saucepan, melt butter over medium heat, cook peppers, onions, parsley and garlic in butter for about 10 minutes, stirring occasionally until onions are tender.
  3. Add the rest of the ingredients, except the rice and shrimp; stir and heat to boiling, then reduce the heat and simmer for 10 minutes.
  4. Stir in the shrimp and heat to boiling; reduce heat to medium, cover and cook for 5 minutes, stirring occasionally, until the shrimp are pink and firm.
  5. Finally, remove bay leaves, serve shrimp mixture over rice and enjoy your shrimp creole.


  • Do not forget to thaw the shrimp at room temperature 30 minutes before preparation.
  • For 3 grams of fat and 335 calories per serving, reduce the butter to 1 ½ tablespoons and use a non-stick pan.
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