Shrimp with Creole Sauce Recipe
Shrimp with Creole Sauce Recipe photo by Taste of Home
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Shrimp with Creole Sauce Recipe

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Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood.
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 12 servings


  • 1 large onion, chopped
  • 1/2 cup finely chopped green pepper
  • 1 celery rib with leaves, finely chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes
  • 1/4 cup minced fresh parsley
  • 1/4 cup water
  • 1/4 cup tomato paste
  • 2 tablespoons lime juice
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon ground allspice
  • 36 cooked large shrimp, peeled and deveined

Nutritional Facts

3 each: 56 calories, 1g fat (0 saturated fat), 32mg cholesterol, 292mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.


  1. In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings.
  2. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp. Yield: 12 servings.
Originally published as Shrimp with Creole Sauce in Light & Tasty December/January 2002, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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ConnieK User ID: 282614 90462
Reviewed Jul. 5, 2012

"Too bad the rating only goes to 5 star, I would give this recipe 10 stars. Don't let the long list of ingredients scare you. This recipe comes together fairly quick and it is absolutely fabulous!!!"

BSTURNBAUGH User ID: 515442 90460
Reviewed Dec. 30, 2007

"Sounds Great. Going to make some for New Year's Eve. I'll let you know how it was."

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