Shrimp á la Creole

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Recipe by Metsy Hingle



Makes 4 servings




  • 2 pounds shrimp, peeled and deveined
  • Salt
  • Black and cayenne pepper
  • 1 stick of margarine
  • 2 large onions, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 can tomato paste (6 ounces)
  • 1 can tomato sauce (6 ounces)
  • 3 cups water, in all
  • 1 bell pepper, chopped
  • 1 teaspoon sugar
  • 1 cup green onions, chopped
  • 1/2 cup parsley, chopped     
  • Cooked rice




Season shrimp with salt, black pepper and cayenne pepper. Set aside. Heat margarine in heavy pot over medium heat; add onions, celery and garlic. Cook until wilted. Add tomato paste and cook another 5 minutes, stirring constantly. Add tomato sauce and 2 cups of water. Cook at simmer for about 1 hour, stirring occasionally. Use more water if sauce becomes too thick. Add shrimp, bell pepper, sugar, and salt, black pepper and cayenne pepper to taste. Cook 30 minutes or until shrimp are tender. Add chopped green onions and parsley. Serve over cooked rice with hot French bread.


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