Prep 10 mins
Cook 50 mins
This was my all time favorite meal growing up. My mom always made this on my birthday.
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1 clove garlic, minced
- 3 tablespoons olive oil
- 1 (1 lb) can tomatoes
- 1 (8 ounce) can tomato sauce
- 1 1⁄2 teaspoons salt
- 1 teaspoon sugar
- 1⁄2-1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cornstarch
- 12 ounces shrimp, peeled
- 1 dash Tabasco sauce
- Cook onion, celery and garlic in hot oil until tender but not brown.
- Add tomatoes, tomato sauce and seasonings.
- Simmer uncovered about 45 minutes.
- Mix cornstarch and 2 teaspoon water, stir into sauce.
- Add shrimp, simmer until done (about 5 minutes).
- Serve with yellow rice.
I have eaten Shrimp Creole at a few places in New Orleans including a great place righ off Burbon street near the Acme Oyster place. This is NOT Shrimp Creole. That being said, it is interesting over rice but I discovered that it makes an AWESOME spaghetti sauce. The next day after making it we made spaghetti and didnt have any sauce. Feeling adventurous (and not wanting to waste the shrimp) I mixed the sauce with the spaghetti and everyone loved it. So, Shrimp Creole it is not but a decent spaghetti sauce it is.
I bought a whole mess of canned shrimp on sale, wondering what I was going to do with it! This works with canned shrimp, as well as fresh! I'm a shrimpoholic and always looking for new ways to use it. This recipe was delightful, it freezes well and is actually even better tasting after it sits in the fridge for a couple of days!
This is INDEED shrimp creole, excellent recipe!! I live in Louisiana and have eaten at Acme Oyster Bar (not place) and find the food there awful!!! This is an authentic La. shrimp creole! Thanks for posting!