• 2 tablespoons olive oil
  • 1 green bell pepper, diced
  • 1 sweet onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 tablespoon creole seasoning
  • 1 1/2 tablespoon Worcestershire Sauce
  • 1 (14.5 oz.) can stewed tomatoes
  • 1 (14.5 oz. ) can fire roasted tomatoes
  • 1 (8 oz.) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 lb. wild caught shrimp, peeled and deveined
  • Optional:  1/2 to 1 teaspoon Tabasco sauce (to taste)
  • salt to taste


Heat the olive oil in large skillet over medium heat.  Add the green pepper, onion and celery.  Cook approximately 5-7 minutes.  Decrease the heat to low, add garlic and creole seasoning, cook for 1 min. More.  Stir in Worcestershire sauce, stewed tomatoes, fire roasted tomatoes, tomato sauce and brown sugar.  Cover skilled and simmer for 20 minutes.  Take off the cover and add the shrimp.  Simmer for 2 minutes or until shrimp are opaque and cooked through.  Season with Tobasco Sauce to taste if you want it hotter!  Serve over white rice.  Serves 4

1 Comments on “SHRIMP CREOLE”

  1. Pingback: SHRIMP CREOLE — Joy of Italian American Cooking | My Meals are on Wheels

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: