Shrimp Creole

📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Soups A classic, savory shrimp creole featuring plump shrimp, aromatic vegetables, and a rich tomato sauce simmered to perfection. Serve this flavorful dish over a bed of warm cooked rice for a comforting meal.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	55 mins	None	4 Servings

---

🔪 Key Equipment

• Large skillet or saucepan
• Wooden spoon
• Measuring cups
• Measuring spoons

---

Ingredients

Measurements	Ingredients	Prep / Notes
1 1/2 lbs.	Fresh or Frozen Shelled Shrimp	Thawed if frozen
1/2 cup	Onion	Chopped
1/2 cup	Celery	Chopped
1 clove	Garlic	Minced
3 T.	Salad Oil	None
16 oz.	Tomatoes	One can
8 oz.	Tomato Sauce	One can
1 T.	Worcestershire Sauce	None
1/2 t.	Salt	None
1/2 to 1 t.	Chili Pepper	None
1 dash	Bottled Hot Pepper Sauce	None
2 t.	Cornstarch	None
1 T.	Cold Water	None
1/2 cup	Green Pepper	Chopped
As needed	Cooked Rice	For serving

---

Instructions

Step 1: Sauté Aromatics

1. In a large skillet, cook 1/2 cup chopped onion, 1/2 cup chopped celery, and 1 clove garlic in 3 T. salad oil until tender but not brown.

Step 2: Simmer Base

2. Add one 16 oz. can tomatoes, one 8 oz. can tomato sauce, 1 T. Worcestershire sauce, 1/2 t. salt, 1/2 to 1 t. chili pepper, and 1 dash bottled hot pepper sauce.
3. Simmer, uncovered, for 45 minutes until thickened and aromatic.

Step 3: Thicken and Add Shrimp

4. In a small bowl, mix 2 t. cornstarch with 1 T. cold water; stir into the simmering sauce.
5. Cook, stirring constantly, until bubbly and slightly thickened.
6. Add 1 1/2 lbs. fresh or frozen shelled shrimp and 1/2 cup chopped green pepper.
7. Cover the skillet and simmer for 5 minutes until the shrimp turn pink and opaque.
8. Serve hot over cooked rice.

---

💡 Make-Ahead & Storage: Store leftover creole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving over fresh rice.

---

Original Recipe Scan