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Shrimp Creole

 Shrimp Creole
Years ago, when we visited relatives on the eastern coast of North Carolina, they served this dish. I asked for the recipe and it became one of our favorite meals. -Edna Boothe, Richmond, Virginia
2 ServingsPrep/Total Time: 30 min.


  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 1-1/2 teaspoons vegetable oil
  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 pound cooked medium shrimp, peeled and deveined
  • Hot cooked rice


  • In a skillet, saute the green pepper, onion, celery and garlic in oil
  • until tender. Add the tomato sauce, oregano and bay leaf. Reduce
  • heat; simmer, uncovered, for 20 minutes.
  • Stir in the shrimp; cook 3 minutes longer. Discard bay leaf. Serve
  • over rice. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 228 calories, 6 g fat (1 g saturated fat), 172 mg cholesterol, 1,163 mg sodium, 17 g carbohydrate, 3 g fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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