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Shrimp Creole

Makes 6 servings


  • 2 pounds fresh shrimp
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • One 16 oz. can whole tomatoes, undrained and chopped
  • One (8 oz. can) tomato sauce
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon crushed red pepper flakes
  • Hot cooked rice


Peel and devein shrimp. Saute onion, green pepper, celery and galic in oil in a Dutch oven until crisp-tender. Stir in tomatoes, tomato sauce, thyme and red pepper. Cook over medium heat 10 to 15 minutes or until vegetables are tender. Stir in shrimp; cover and simmer over medium heat 5 to 10 minutes or until shrimp are done. Serve over rice.

Submitted By:

Karen Wilcher