Saucy Creole Shrimp for One

Total Time
10 mins
5 mins

The flavours of my favourite shrimp jambalaya, but without the rice or okra common to the dish. I actually love this saucy mix on Israeli couscous or even pasta! If you can't find fish stock (I find cubes in Italian markets), use clam juice or vegetable broth. I use Creole Seasoning as my Creole seasoning.

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  • 14 cup fish stock
  • 1 garlic clove, minced
  • 4 ounces medium raw shrimp, peeled and deveined
  • 1 tablespoon creole seasoning
  • 3 tablespoons tomato paste


  1. Bring fish stock to a simmer in a saucepan and add the garlic.
  2. Cook 1 minute, then add the shrimp and cook 1 minute more.
  3. Add Creole seasoning and tomato paste and cook until thickened and shrimp are cooked through ("c" shaped - NOT "o" shaped!).
  4. Pour into a bowl or over your favourite starch and enjoy.