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Spicy Shrimp Creole

 Spicy Shrimp Creole
“For more than 35 years, this has been our favorite shrimp dish,” says Sharon Larson of Knoxville, Illinois. The tender shrimp combined with a slightly spicy chunky tomato and green pepper mixture makes a hearty portion of this classic.
2 ServingsPrep: 15 min. Cook: 30 min.


  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 1/3 cup chopped green pepper
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • Dash hot pepper sauce
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • Hot cooked rice, optional


  • In a large skillet, saute the onion, celery and green pepper in oil
  • until tender. Add garlic; saute 1 minute longer. Stir in the
  • tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili
  • powder and pepper sauce. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 20-25 minutes or until thickened.
  • Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve
  • with rice if desired. Yield: 2 servings.

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Spicy Shrimp Creole (continued)

Nutritional Facts: 1-1/2 cups (calculated without rice) equals 253 calories, 8 g fat (1 g saturated fat), 168 mg cholesterol, 1,673 mg sodium, 24 g carbohydrate, 6 g fiber, 22 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.