Excellent Shrimp Creole


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This spicy shrimp will quickly become your favorite dish.

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  • 2/3 C. vegetable oil
  • 3/4 C. all-purpose flour
  • 2 C. finely chopped onion
  • 6 cloves garlic, diced
  • 1 C. finely chopped celery
  • 1 C. finely chopped green bell pepper
  • 2 bay leaves
  • 1 lemon, juiced
  • 1 (6 oz.) can tomato paste
  • 1 (10 oz.) can diced tomatoes with green chili peppers
  • 3 lbs. shrimp, peeled and deveined
  • 1 Tbs. Worcestershire sauce
  • ground black pepper to taste
  • salt to taste
  • chili powder to taste
  • hot sauce to taste

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In a medium saucepan, over medium heat, pour in oil and flour to make a roux. Cook together until smooth, stirring constantly, but do not brown. Stir in onions and sauté for 2 minutes. Stir in garlic, celery, bell pepper, bay leaves, lemon juice, tomato paste, tomatoes and shrimp. Add enough water just to cover. Cook slowly until shrimp are pink and tender; stirring occasionally. Season with salt, pepper, chili powder and hot sauce to taste.

Makes 6 servings

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