Shrimp Creole

This image courtesy of Joseph DeLeo

Although this is an American classic, I feel it does an injustice to shrimp, which in most versions is generally overcooked.

Cooking Methodsauteeing



Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free


Taste and Textureherby, juicy, savory, spiced


  • 2 to 2½ pounds shrimp, shelled and deveined
  • 4 tablespoons butter
  • 1 large onion, finely chopped
  • 1 green pepper, finely chopped (optional and not absolutely traditional)
  • 1 cup finely cut celery
  • 1 #2½ can Italian plum tomatoes or 2½ cups stewed fresh tomatoes
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 2 bay leaves
  • 1 teaspoon thyme
  • ½ teaspoon Tabasco


  1. Heat the butter and sauté the onion gently until just wilted and lightly colored. Add the pepper and cook gently several minutes. Add the celery and tomatoes and bring to a boil. Reduce the heat, add the seasonings, and simmer 12 minutes. Correct the seasoning, add the raw shrimp, and simmer 8 minutes longer or until the shrimp are cooked and blended with the sauce. It is obligatory to serve rice with this dish.


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