Bess’s Shrimp Creole

📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Bess | 📂 Category: Entrees A classic, comforting Southern-style Shrimp Creole recipe dated May 9, 1977. Tender shrimp are simmered in a savory, spiced tomato sauce with a traditional aromatic base of onions, green peppers, and celery, served over hot rice.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	25 mins	None	4 servings

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🔪 Key Equipment

• Skillet
• Measuring cups
• Measuring spoons
• Chef’s knife

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Ingredients

Measurements	Ingredients	Prep / Notes
1 lb	Shrimp	large, cleaned and cooked
3 tbsp	Butter	melted
1 cup	Onion	chopped
3/4 cup	Green Bell Pepper	chopped
1/2 cup	Celery	diced
1 clove	Garlic	finely cut
1 tsp	Salt
1/4 tsp	Black Pepper
1 pinch	Paprika
1 pinch	Thyme
1 small	Bay Leaf
1/2 tsp	Parsley	dried
1 tbsp	Sugar
to taste	Red Pepper	optional
2 cups	Canned Tomatoes
3 cups	Rice	hot cooked

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Instructions

Step 1: Sauté Aromatics

1. In a large skillet, melt the 3 tbsp butter over medium heat. Sauté the 3/4 cup chopped green pepper, 1 cup chopped onion, 1 clove finely cut garlic, and 1/2 cup diced celery until they are softened and fragrant.

Step 2: Simmer Sauce

2. Add the 1 tsp salt, 1/4 tsp black pepper, pinch of paprika, pinch of thyme, 1 small bay leaf, 1/2 tsp dried parsley, 1 tbsp sugar, optional red pepper, and 2 cups canned tomatoes to the skillet.
3. Bring the mixture to a boil, then reduce the heat and simmer gently for 15-18 minutes until the sauce has thickened slightly and the flavors are well blended.

Step 3: Add Shrimp and Serve

4. Stir in the 1 lb large cooked shrimp and heat thoroughly until the shrimp is hot and fully warmed through.
5. Serve immediately over 3 cups hot cooked rice.

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💡 Make-Ahead & Storage: The Creole tomato sauce base can be prepared up to 24 hours in advance and stored in the refrigerator. Reheat the sauce gently and stir in the cooked shrimp just before serving to prevent them from becoming rubbery.

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Original Recipe Scan