Total Time
Prep 10 mins
Cook 25 mins

This is our family favorite recipe that has stood the test of time and many other recipes vying for top spot. It has a wonderful buttery mouth feel, tastes authentically Creole and is so quick and easy to make (if you use the frozen peeled and deveined shrimp that have been thawed out). We often have it during the week after work.

Ingredients Nutrition


  1. In a Dutch oven, cook and stir onion, celery, green pepper and garlic in butter until onion is tender.
  2. Remove from heat; stir in tomato sauce, water and seasonings.
  3. Simmer uncovered 10 minutes.
  4. Place shrimp on top of liquid in pot.
  5. Heat to boiling, cover and cook about 10 minutes until shrimp are opaque and tender.
  6. Stir all.
  7. Serve over hot rice, top with green onions and pass the Tobasco!


Most Helpful

Excellent simple recipe that doesn't take constant watching--perfect for middle-of-the-week. We all enjoyed this simple not-too-spicy dish that was also easy to heat up for my family members that were late for dinner. Unfortunately I was out of both garlic and onions when I made this recipe, so I used garlic salt and dried onions instead--so next time when I make this keeper recipe I will make sure that we have real onions and garlic on hand. Thanks PanNan for posting this keeper recipe.

ellie_ October 15, 2002

this was my first shrimp creole,it turned out very good,my whole family loved it.The only thing i did different was that i added chopped okra,and instead of 2 cans of sauce i did one can of sauce,and one of tomatoes.

Mortadella1985 August 08, 2009

Family just loved it! Great basic creole! I added a can of whole tomatoes and the liquid, a bag of frozen sliced okra, some white wine, fresh thyme and oregano as well as dried. I also added some of my sister's no salt Cajun seasoning to it to spice it up instead of cayenne. I seasoned the raw shrimp with the creole seasoning and sautéed the shrimp in olive oil until just a bit under done. I added the 2lbs of shrimp at the end along with a pound of backfin crab and a pound of jumbo lump crab and about two to three Tbs of butter - stir very carefully so as not to break up the lumps. Heated it up and served it over rice. I put three levels of hot sauce on the table for the heat lovers in my family! A huge hit! Will make again and again!

VBDella September 02, 2013

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