Shrimp Creole is a New Orleans classic. While I seriously doubt any good chef there or in Louisiana, for that matter, would even dare use Rotel tomatoes for their recipe, I love how they add just the right amount of "fire" to this dish without being too hot. If you are unable to find the Rotel brand tomatoes in your area, you can just use regular canned, diced tomatoes for a milder version and you can always add a little cayenne or tabasco sauce to spice it up. I use the mild Rotel tomatoes and that seems spicy enough for us. This recipe makes a fairly thick sauce but if it seems too thick, you can add about 1/2 cup of water.
This is one of my family's favorite ways to eat shrimp but occasionally I substitute cooked crawfish tails for the shrimp.