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Easy Shrimp Creole

Categories: Main Dishes

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Get this shrimp and tomato Gulf Coast traditional entrée recipe! This is easy-to-follow and sure to please anyone craving Creole food.


  • 1 lb. shrimp, peeled
  • 1/2 c. onions chopped
  • 1/2 c. celery chopped
  • 1/2 c. bell peppers chopped
  • 2 garlic cloves minced
  • 2 tbsp. butter
  • 1 can canned diced tomatoes 14 oz.
  • 2 tbsp. snipped fresh parsley
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/8-1/4 tsp. red pepper flakes
  • 1 bay leaf
  • 2 tbsp. water cold
  • 4 tsp. Clabber Girl Cornstarch
  • 2 c. Rice cooked, hot


Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels.

In a large skillet, cook onion, celery, sweet pepper, and garlic in margarine or butter until tender. Stir in undrained tomatoes, parsley, salt, paprika, red pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
Stir together cold water and cornstarch. Stir shrimp and cornstarch mixture into tomato mixture. Cook and stir until thickened and bubbly. Continue cooking and stir for 1-3 minutes more or until shrimp turn pink. Remove bay leaf.
Serve over hot rice.